Cook II

Grand Sierra Resort; Reno (NV); On-site; USD 32,000 - 42,000; Full time

Job summary

Grand Sierra Resort in Reno, NV is seeking a skilled Line Cook to join our bustling culinary team. The role supports high-volume hotel dining, following established recipes and standards to deliver consistent plates for guests across outlets.

You will prepare food safely, rotate inventory, and maintain quality while delivering excellent guest service. The ideal candidate has at least 1 year of culinary experience in a fast-paced kitchen, works well with others, and is capable of adapting to

Qualifications

• Minimum 1 year culinary experience in a high-volume restaurant kitchen.

Responsibilities

• Safely prepare all food prep and items in accordance with recipes and specs.
• Ensure proper product turnover through rotation and maintaining.
• Listen and respond to guest inquiries with a positive, clear speaking voice to aid guest service.
• Monitor staff performance, product quality and production flow; foster improvements as needed.
• Assist cooks and team to prepare, cook and present food per hotel standards.
• Maintain contact with internal and external guests to ensure proper guest service.
• Perform any other duties as assigned within scope of this position.

Skills

Organization

Attention to detail

Following instructions

Guest service

Culinary knowledge

Flexibility

Teamwork

Independent judgment

Job description

ESSENTIAL DUTIES AND RESPONSIBILITIES.

Primary duties and responsibilities include, but are not limited to, the following:

• Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
• Ensure good turnover of products by practicing proper rotation and maintaining.
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answering questions and aid provide excellent guest service.
• Monitor (in the absence of Saucier or Sous Chef) staff performance, product quality and production flow. Foster improvements were needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
• Make constant contact with both internal and external guests to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided.
• Any other duties as assigned within the scope of this position.

KNOWLEDGE/SKILLS/ABILITIES:

• Organized, prioritize work, and meet deadlines.
• Comprehend and follow supervisor’s instructions.
• Maintain a neat, clean and well-groomed appearance.
• Able to work with interruptions.
• Strong knowledge of food service industry, cuisines and beverages.
• Ability of simple reading, writing, math, and task completion skills is required.
• Must have the following skills: coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making.
• Flexible working all shifts including holidays, nights, and weekend hours as business needs dictate.
• Must be a minimum of 21 years of age.

EDUCATION and/or EXPERIENCE:

Minimum 1-year culinary experience in a high-volume restaurant kitchen required or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

PHYSICAL DEMANDS:

• While performing the duties of this job, the team member is constantly standing, occasionally sitting, walking, reaching overhead, bending over, crouching, kneeling, climbing, and balancing during the duration of their shift.
• Must be able to push/pull 25lbs or less frequently and 75lbs or less occasionally.
• The team member will constantly have repetitive use of both feet, both hands, and require constant dominant light and firm/strong grasping motions. Frequent non-dominant light and firm/grasping motions will be required as well. Finger dexterity of both hands will be constantly required.
• Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision.
• The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT:

• Work performed consistently indoors alone and frequently with and around others with the occasional work performed outdoors. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment, mechanical, and other electrical devices.
• Team Member will be exposed to extreme heat, extreme cold, and possible wet and/or humid environments.
• The noise level in the work environment is usually moderate to loud.
• Team Member may be exposed to fumes/odor and/or secondhand smoke. Team Member will be around moving objects, slippery surfaces, and flame/heat generated devices.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.