Cook II - Bubba Gump

Golden Nugget Las Vegas; Biloxi (MS); On-site; USD 19,000 - 21,000; Full time

Job summary

Golden Nugget Las Vegas is seeking a Cook II to prepare all food items per menu, recipes, and plate specifications. You will ensure quality and adherence to prep times while maintaining safety standards and collaborating with other kitchen stations.

The role requires at least 1 year in a high-volume kitchen, ability to read recipes, and readiness to work varied shifts including nights and holidays. A Food Handler’s card is required to uphold health regulations.

Qualifications

• Minimum age 18.
• 1 year experience in a high-volume kitchen.
• Food handler’s card (HLTH card) and any required certifications.
• Basic mathematical skills for duties.
• Able to work varied shifts, including nights, weekends and holidays.

Responsibilities

• Prepare food according to established specifications and standardized recipes.
• Inspect equipment, cold meats, seafood, and produce to ensure quality standards.
• Maintain inventory levels and order stock.
• Ensure proper rotation, storage, and quantity controls.
• Apply safety and sanitation procedures consistently.
• Assist all stations and lines as needed.
• Read and execute cooking procedures and plate presentations from recipes.
• Coordinate with stewarding on operational issues.
• Establish par levels for ingredients/dishes and communicate with Sous Chef/FOH manager.

Skills

High-volume cooking

Food safety & sanitation

Mathematical skills

Shift flexibility

Job description

Overview

Cook II

It is the responsibility of the Cook to prepare all food items according to menu, recipes, plate specifications, and guest requests. It is also the responsibility of this role to assure food preparation and service is of the highest quality and according to specified prep times.

Responsibilities

• Prepare food according to established specifications and standardized recipes


• Inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met


• Maintain established inventory levels and order stock


• Ensure proper product rotation, storage, and quantity controls


• Consistently apply established safety and sanitation procedures


• Assist all stations and respective lines as necessary


• Ability to read, decipher and execute cooking procedures and plate presentation based on established recipes and plate specifications


• Work closely with stewarding in regards to any operational issue


• Establish all par levels for all ingredients/dishes and communicating with Sous Chef and/or FOH manager

Qualifications

• Minimum age requirement is 18


• 1 year experience in a high-volume kitchen


• Able to obtain and maintain a Food handler’s card (HLTH card) and any other certification or license, as required by law or policy


• Possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities


• Available to work varied shifts, including nights, weekends, and holidays

Posted Salary Range

USD $14.00 - USD $15.00 /Hr.

Tipped Position

This position does not earn tips