Cook III - Morton's Fine Dining

Golden Nugget Las Vegas; Biloxi (MS); On-site; USD 10,000 - 60,000; Part time

Job summary

Join a vibrant and dynamic team as a Cook III at a leading hospitality venue. In this exciting role, you'll be responsible for preparing exquisite dishes that meet the highest standards of quality and presentation. Your culinary skills will shine as you work in a fast-paced environment, ensuring every meal is prepared to perfection. With opportunities for advancement and a diverse work atmosphere, this position is perfect for those passionate about food and service. Enjoy the benefits of a supportive workplace while honing your craft in a bustling kitchen setting.

Benefits

Paid Time Off

401K retirement plan

Employee discounts on dining

Community volunteer opportunities

Qualifications

• 1+ year experience in a high-volume kitchen.
• Ability to maintain food safety and quality standards.

Responsibilities

• Prepare food according to established specifications.
• Inspect ingredients to ensure quality standards are met.
• Maintain inventory levels and assist all stations as necessary.

Skills

Food Preparation

Inventory Management

Safety and Sanitation Procedures

Basic Mathematical Skills

Education

Food Handler’s Card

Job description

Join to apply for the Cook III - Morton's Fine Dining role at Golden Nugget Las Vegas.

Overview

The Cook III is responsible for preparing all food items according to menu, recipes, plate specifications, and guest requests. This role ensures food preparation and service of the highest quality and adherence to specified prep times.

Responsibilities

1. Prepare food according to established specifications and standardized recipes.
2. Inspect equipment, cold meats, seafood, and produce to ensure quality standards are met.
3. Maintain inventory levels and order stock as needed.
4. Ensure proper product rotation, storage, and quantity controls.
5. Follow safety and sanitation procedures consistently.
6. Assist all stations and lines as necessary.
7. Read and execute cooking procedures and plate presentations based on recipes and specifications.
8. Coordinate with stewarding regarding operational issues.
9. Establish and communicate par levels for ingredients and dishes with the Sous Chef and/or FOH manager.

Qualifications

• Minimum age of 18 years.
• At least 1 year of experience in a high-volume kitchen.
• Ability to obtain and maintain a Food Handler’s Card (HLTH) and other required certifications.
• Basic mathematical skills for position responsibilities.
• Availability to work varied shifts, including nights, weekends, and holidays.

What We Offer

• Multiple benefit plans tailored to your needs.
• Paid Time Off.
• 401K retirement plan.
• Opportunities for advancement.
• Respectful, diverse work environment.
• Employee discounts on dining, retail, amusements, and hotels.
• Community volunteer opportunities.

Note: The above overview provides a high-level summary of the role. For full details, contact the Human Resources department at the location where you are applying.

Pay Range: USD $0.00 - USD $0.00 /Hr.

Seniority level

• Not Applicable

Employment type

• Part-time

Job function

• Management and Manufacturing

Industries

• Hospitality