Cook II - Bakery

The Venetian Resort Las Vegas; Las Vegas (NV); On-site; USD 34,000 - 52,000; Full time

Job summary

The Venetian Resort Las Vegas is seeking a skilled line cook to prepare dishes according to outlet recipes and guest requests. You will bake from scratch, assemble mixes, and support multiple stations as needed to meet business demands.

Ideal candidates have 2 years of high-volume kitchen experience, strong English communication, and flexibility to work nights, weekends, and holidays in a fast-paced resort environment.

Qualifications

• Must be 18 years of age.
• Proof of authorization/eligibility to work in the United States.
• High School Diploma or equivalent required.
• Degree in Culinary Arts or related field preferred.
• 2 years of experience in a high-volume kitchen.
• Ability to communicate clearly in English (spoken and written).
• Ability to work varied shifts, including nights, weekends and holidays.

Responsibilities

• Prepare food according to outlet recipes and guests' requests.
• Bake consistent product made from scratch.
• Combine all standard mixes and ingredients for various preparations.
• Assist multiple stations with food prep, cooking and plating; move between stations as needed.
• Organize the service line for safety and efficiency; ensure equipment is functional.
• Assist other cooks during peak periods.

Skills

English communication

Physical stamina

Attention to detail

Education

High School Diploma or equivalent

Culinary Arts degree

Tools

Kitchen equipment knowledge

Job description

Position Overview

• Preparation of food according to outlet recipes and/or guests’ request(s)
• Ability to bake consistent product made from scratch.
• Combines all standard mixes, ingredients for various preparations.
• Assist multiple stations with food prep, cooking and plating (eg. Broiler, sauté, fryer, garde manger, etc…), when needed will be able to move from station to station to react to business needs and demands
• Organizes the service line for safety and efficiency, like proper mats on the floor, tools stored correctly, and equipment are functional and not operating out of the norm.
• Must be regularly checked by supervisor to ensure proper handling of equipment or tools and proper lifting techniques.
• Ensure the station is fully stocked and notifies the supervisor of any missing items for service, at the beginning and end of their shifts.
• Assist other cooks during peak periods.

Position Overview

• Preparation of food according to outlet recipes and/or guests’ request(s)
• Ability to bake consistent product made from scratch.
• Combines all standard mixes, ingredients for various preparations.
• Assist multiple stations with food prep, cooking and plating (eg. Broiler, sauté, fryer, garde manger, etc…), when needed will be able to move from station to station to react to business needs and demands
• Organizes the service line for safety and efficiency, like proper mats on the floor, tools stored correctly, and equipment are functional and not operating out of the norm.
• Must be regularly checked by supervisor to ensure proper handling of equipment or tools and proper lifting techniques.
• Ensure the station is fully stocked and notifies the supervisor of any missing items for service, at the beginning and end of their shifts.
• Assist other cooks during peak periods.

Essential Duties & Responsibilities

• Preparation of food according to outlet recipes and/or guests’ request(s)
• Ability to bake consistent product made from scratch.
• Combines all standard mixes, ingredients for various preparations.
• Assist multiple stations with food prep, cooking and plating (eg. Broiler, sauté, fryer, garde manger, etc…), when needed will be able to move from station to station to react to business needs and demands
• Organizes the service line for safety and efficiency, like proper mats on the floor, tools stored correctly, and equipment are functional and not operating out of the norm.
• Must be regularly checked by supervisor to ensure proper handling of equipment or tools and proper lifting techniques.
• Ensure the station is fully stocked and notifies the supervisor of any missing items for service, at the beginning and end of their shifts.
• Assist other cooks during peak periods.

Additional Duties & Responsibilities

• Maintains organization, cleanliness and sanitation of work areas and equipment, to adhere to all health code regulations and standards
• Works in an appropriate non-hazardous manner avoiding self-injury and unsafe work methods.
• Practices FIFO (First In, First Out) by correctly labeling all products, regardless of if items are whole, prepped, raw or cooked. All items in the kitchen need to be properly labeled with the name and the expiration of the product.
• Breaks down pallets, cleans and organizes refrigerators and freezers
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Performs other related duties as assigned.

Additional Duties & Responsibilities

• Maintains organization, cleanliness and sanitation of work areas and equipment, to adhere to all health code regulations and standards
• Works in an appropriate non-hazardous manner avoiding self-injury and unsafe work methods.
• Practices FIFO (First In, First Out) by correctly labeling all products, regardless of if items are whole, prepped, raw or cooked. All items in the kitchen need to be properly labeled with the name and the expiration of the product.
• Breaks down pallets, cleans and organizes refrigerators and freezers
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Performs other related duties as assigned.

Company Standards of Conduct

All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Minimum Qualifications

• 18 years of age.
• Proof of authorization/eligibility to work in the United States.
• High School Diploma or equivalent.
• Degree in Culinary Arts or a related field or training, preferred
• Must be able to obtain and maintain Health card and any other certification or license, as required by law or policy.
• 2 years of experience in a high-volume kitchen.
• Demonstrated experience in a 4- or 5-star resort or hotel preferred.
• Working knowledge of basic kitchen equipment.
• Working knowledge of the menu to include product, preparation of all items on station and presentation.
• Ability to communicate clearly and effectively in English, both in spoken and written form.
• Ability to read, decipher, and process written recipes, and execute them into finished dishes with precision and efficiency
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends and holidays.

Physical Requirements

Must be able to

• Lift or carry 50 pounds, unassisted, in the performance of specific tasks, transporting, pulling, pushing, as assigned.
• Physically access all areas of the property and drive areas with or without reasonable accommodation.
• Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
• Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
• Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
• Work in a fast-paced and busy environment.
• Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.