COOK III - BANQUETS

The Venetian Las Vegas; Las Vegas (NV); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a Cook III for Banquets to maintain quality control and ensure guest satisfaction. This role involves preparing and cooking food according to prescribed methods, managing inventory, and coordinating with the banquet chef team. The ideal candidate will possess strong culinary skills, have a minimum of 3-5 years of experience in a high-volume kitchen, and be able to handle guest interactions professionally. Join a dynamic team in a vibrant environment where your culinary expertise will shine and contribute to unforgettable dining experiences for guests.

Qualifications

• 3-5 years of cooking experience in a high-volume kitchen.
• Ability to mentor and lead fellow cooks effectively.

Responsibilities

• Prepare and cook food according to banquet event orders.
• Maintain cleanliness and organization of work areas.

Skills

Food Preparation

Cooking Techniques

Inventory Management

Guest Interaction

Sanitation Standards

Education

High School Diploma or Equivalent

Vocational Training Certificate

Job description

The primary responsibility of the Cook III - Banquets is to maintain quality control to ensure all products are served according to procedures and to the guests’ satisfaction.

All duties to be performed in accordance with departmental and The Venetian Resort policies, practices, and procedures. This is a safety-related position.

Key Responsibilities:

• Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces, and garnishing of foods to ensure food is prepared in the prescribed manner by the banquet chef team.
• Organize functions and coordination of Banquet Event Orders (BEO).
• Expedites all Banquet Event Orders (BEO) in a prescribed timely manner.
• Expedite all prep work in a timely manner.
• Evaluates all cooked food before serving by taste, appearance, and smell.
• Conduct inventory on a regular basis to ensure proper par levels and/or prep list is completed.
• Ensure all products are rotating in first-in, first-out philosophy.
• Communicates and coordinates with the banquet chefs in regards to production, preparation, cooking of food for BEO’s, food and equipment issues/shortages.
• Assists in overseeing cook I/II is performing his/her job functions for all aspects of Banquet Event Orders.

Additional Duties & Responsibilities:

• Versatile in both hot and cold menu items.
• Be able to work any station: fry, sauté, broil, saucier, prep for hot and cold food, and putting away all products.
• Maintains organization, cleanliness, and sanitation of work areas and equipment.
• Maintains safety and health department standards.
• Be able to handle guest complaints and resolve problems as they arise.
• Operates position without direct supervision of banquet chef team.
• Attends all scheduled staff meetings.
• Attend training sessions and retain knowledge covered therein.
• 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 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:

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• Must have a high school diploma or equivalent vocational training certificate and basic reading, writing, and mathematical skills.
• Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy.
• Must have a minimum of 3-5 years cooking experience in a high volume kitchen, preferably in a 4 or 5 star resort or hotel.
• Mentor, teach, provide leadership, and serve as a resource to fellow cooks.
• Be accountable, handle constructive criticism, and continue to grow professionally in the culinary field.

Physical Requirements:

Must be able to:

• Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
• Physically access all areas of the property and drive areas with or without a 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.