Cook II - Bakery

The Venetian Las Vegas; Las Vegas (NV); On-site; USD 42,000 - 62,000; Full time

Job summary

The Venetian Las Vegas is seeking a Cook II to support outlet Chefs and kitchen staff across multiple stations, ensuring recipes and quality meet outlet standards. This role emphasizes safety, adherence to policies, and training compliance within a high-volume kitchen.

The ideal candidate will have 2 years of high-volume kitchen experience, a high school diploma (Culinary Arts degree preferred), and the ability to read and execute recipes accurately while maintaining hygiene and safety practices.

Qualifications

• Must be 18 years or older and authorized to work in the United States.
• 2 years of experience in a high-volume kitchen.
• Degree in Culinary Arts or related field preferred; training acceptable.
• Must be able to read and execute recipes with precision.
• Must be able to work varied shifts, including nights, weekends and holidays.

Responsibilities

• Prepare food according to outlet recipes and guests' requests.
• Bake consistent products from scratch.
• Assist multiple stations with prep, cooking and plating as needed.
• Organize the service line for safety and efficiency; ensure equipment is functional.
• Maintain station stocking and notify supervisor of missing items at shift start/end.
• Assist other cooks during peak periods.

Skills

English communication

Interpersonal skills

Multistation cooking

Food prep knowledge

Safety compliance

Education

High school diploma

Culinary arts degree

Tools

Health card

Kitchen equipment knowledge

Job description

Position Overview:

The primary responsibility of the Cook II – is to support the outlet Chefs and kitchen staff by working on multiple stations within the kitchen and ensuring the preparation and quality of foods executed are to outlet standards, guidelines, and training, based on the stations worked. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. This is a safety–related position.

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.

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.