Cook III Buffet - On Call

SMGHA Nevada, LLC; United States; On-site; USD 30,000 - 45,000; Full time

Job summary

SMGHA Nevada, LLC is seeking a culinary professional to prepare menu items, ensure cleanliness and organization in the kitchen, and maintain compliance with health regulations. The ideal candidate has a high school diploma, one year of experience in a fine dining or hotel/casino environment, and comprehensive knowledge of food preparation techniques.

Applicants should be able to communicate effectively, work under pressure, and possess advanced knife skills. The role requires authorization to work in the U.S. and obtaining a Southern Nevada Health District Health Card.

Qualifications

• Must be authorized to work in the United States.
• 1 year of fine dining and/or hotel/casino experience preferred.
• Must obtain a Southern Nevada Health District Health Card.
• Must be at least 18 years of age.
• Extensive overall knowledge of food preparation and presentation.

Responsibilities

• Prepare menu items following recipes.
• Maintain cleanliness and organization of work areas.
• Transport supplies from storeroom.
• Communicate professionally with Chefs and Expo.
• Ensure food quality is superior.

Skills

Food and Beverage preparation

Communication skills

Basic mathematical skills

Knife skills

Ability to work under pressure

Education

High School diploma or equivalent

Tools

Kitchen equipment

Job description

Core Job Responsibilities / Duties

• Demonstrates presenteeism and job performance records.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Transport supplies from the storeroom and stock in designated areas.
• Start prep work on items needed for the particular menu of the day.
• Prepare all menu items following recipes and yield guide.
• All requisitions are processed properly and placed in designated area.
• Properly label and date all products to ensure safekeeping and sanitation.
• Meet with Assistant Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Complete opening duties such as setting up workstation with required mise en place, tools, equipment, and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks.
• Professionally communicate with Chefs and Expo for the duration of service.
• Exhibit and maintain a professional attitude.
• Continue prep work after the meal period for the next meal service.
• Ensure food quality is superior and take action to correct any irregularities as well as bring to attention of the Chef.
• Produce production list to ensure efficient execution of service.
• Follow all health and safety regulations.
• Follow all procedures and policies set forth by the company, division and department.
• Other job-related duties as requested.
• Other – Must be flexible if needed for occasional work outside of normal business hours.

Qualifications

• High School diploma or equivalent.
• One (1) year of fine dining and/or hotel/casino experience preferred.
• Must be authorized to work in the United States.
• Must obtain a Southern Nevada Health District Health Card.
• Must be at least 18 years of age.
• Extensive overall knowledge of Food and Beverage preparation and presentation.
• Advanced knowledge of basic kitchen equipment.
• Must possess the physical ability to access all areas of the restaurant.
• Working knowledge of large production kitchen equipment.
• Must possess basic mathematical skills.
• Ability to handle a fast-paced, busy, and somewhat stressful environment and work under pressure and meet deadlines with particular attention to detail.
• The ability to read, translate and execute recipes.
• Must possess a full knife set and advanced knife skills (cut, dice, mince and slice).
• Must be able to work and maintain pantry and dessert station.
• Ability to effectively communicate in English, in both oral and written forms.
• Maintain solid knowledge of all food products and be able to skillfully apply culinary techniques.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

Physical Requirements

• Work is performed in a kitchen environment.
• Must be tolerant to varying conditions of moderate to loud noise levels, temperature, illumination, and air quality which may include exposure to smoke.
• Constant interactions with hotel executives, department management, employees, and guests.
• Prolonged sitting or standing and physical mobility to include eye/hand coordination when performing kitchen tasks.
• Able to work under physically demanding situations to include but not limited to balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, carrying, and constant audible communication via speaking and listening.
• Occasionally handle items up to 50 pounds.
• General knowledge and use of standard office equipment.
• Ability to distinguish letters, numbers, and symbols.
• Work varied shifts, including weekends and holidays.

Equal Opportunity Employer

Palms provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. At Palms Casino Resort and Palms Place, we believe our Team Members are the heart of our success. Every role plays a role in creating unforgettable experiences for our guests.