COOK III - BANQUETS

The Venetian Las Vegas; Las Vegas (NV); On-site; USD 40,000 - 55,000; Full time

Job summary

The Venetian Las Vegas is seeking a Cook III - Banquets to maintain quality control and ensure guest satisfaction. The role involves food preparation, coordinating events, and adhering to safety standards. Candidates should possess strong communication skills and have significant experience in a high-volume kitchen.

Qualifications

• Minimum of 3-5 years of cooking experience in a high-volume kitchen.
• Ability to obtain and maintain a health card and other required certifications.

Responsibilities

• Maintain quality control to ensure all products are served according to procedures.
• Coordinate Banquet Event Orders (BEO) and expedite them in a timely manner.
• Evaluate all cooked food before serving.

Skills

Leadership

Communication

Interpersonal Skills

Education

High school diploma or equivalent

Tools

Kitchen Equipment

Job description

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

• Follow 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 coordinate Banquet Event Orders (BEO).
• Expedite all Banquet Event Orders (BEO) in a timely manner.
• Ensure all prep work is completed promptly.
• Evaluate all cooked food before serving by taste, appearance, and smell.
• Conduct inventory regularly to ensure proper par levels and/or prep lists are maintained.
• Ensure products are rotated using the first-in, first-out philosophy.
• Communicate and coordinate with banquet chefs regarding production, preparation, cooking of food for BEOs, and address food and equipment issues/shortages.
• Assist in overseeing Cook I/II in their job functions related to Banquet Event Orders.

Additional Duties & Responsibilities:

• Be versatile in both hot and cold menu items.
• Operate any station: fry, sauté, broil, saucier, prep for hot and cold foods, and handle product storage.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Adhere to safety and health department standards.
• Handle guest complaints and resolve issues promptly.
• Work independently without direct supervision of the banquet chef team.
• Attend all scheduled staff meetings and training sessions.
• Prioritize safety at all times.
• Maintain consistent and regular attendance.
• Perform other related duties as assigned.

Company Standards of Conduct:

All Venetian Resort Team Members are expected to conduct themselves professionally at all times, observing the company’s standards, work requirements, and rules of conduct.

Additional Requirements:

• Must be at least 21 years old.
• Proof of authorization/eligibility to work in the U.S.
• High school diploma or equivalent; vocational training and basic skills in reading, writing, and math.
• Ability to obtain and maintain a health card and other required certifications or licenses.
• Minimum of 3-5 years of cooking experience in a high-volume kitchen, preferably in a 4- or 5-star resort or hotel.
• Mentor, teach, and provide leadership to fellow cooks.
• Accountability, openness to constructive criticism, and a commitment to professional growth in the culinary field.

Minimum Qualifications:

• Knowledge of soup, sauces, meats, fish, poultry, casseroles, and vegetables.
• Ability to read, interpret, and execute recipes.
• Proficiency with basic and large-scale kitchen equipment.
• Knowledge of proper food handling and sanitation practices.
• Maintain a professional, neat, and well-groomed appearance per company standards.
• Comply with OSHA occupational, health, and safety standards.
• Effective communication skills in English, both spoken and written.
• Strong interpersonal skills for effective communication with guests and team members of diverse backgrounds.
• Availability to work varied shifts, including nights, weekends, and holidays.

Physical Requirements:

Must be able to:

• Lift or carry 50 pounds unassisted.
• Access all areas of the property and drive with or without accommodations.
• Maintain composure under pressure and meet deadlines.
• Interact effectively with guests, management, and team members.
• Stand, walk, stretch, bend, and kneel for prolonged periods.
• Work indoors in environments with noise, dust, and cigarette smoke.