COOK III - VIA VIA FOOD HALL (ALL OUTLETS)

The Venetian Las Vegas; Las Vegas (NV); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a dedicated Cook III to join their culinary team. This role is crucial for maintaining high standards of food quality and guest satisfaction. The ideal candidate will have extensive experience in a fast-paced kitchen environment, demonstrating strong culinary skills and a commitment to food safety. You will be responsible for preparing and cooking a variety of dishes, ensuring that all food meets the highest standards. This is a fantastic opportunity to grow your culinary career in a vibrant and dynamic setting, where your contributions will be valued and recognized.

Qualifications

• 3-5 years cooking experience in a high volume kitchen.
• Ability to read and execute recipes accurately.
• Knowledge of proper food handling and sanitation practices.

Responsibilities

• Prepare and cook food according to prescribed methods and standards.
• Maintain cleanliness and organization of work areas and equipment.
• Evaluate cooked food for quality before serving.

Skills

Culinary Skills

Food Safety Knowledge

Interpersonal Skills

Time Management

Ability to Handle Pressure

Education

High School Diploma or Equivalent

Tools

Large Production Kitchen Equipment

Job description

COOK III - VIA VIA FOOD HALL (ALL OUTLETS)

Location: Las Vegas, Nevada, US

Position Overview:

The primary responsibility of the Cook III 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.

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 all Outlet Orders.
• Expedites all Outlet Orders in prescribed timely manner.
• Expedite all prep work in 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 Sous chefs in regards to production, preparation, cooking of food for all orders, food and equipment issues/shortages.
• Assists in overseeing cook II is performing his/her job functions for all aspects of 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 chef team.
• Attends all scheduled staff meetings.
• Attend training sessions and retains 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.
• Knowledge of soup, sauces, meat, fish, poultry, casserole, and vegetable preparations.
• Able to read, translate, and execute recipes.
• Excellent knowledge of basic and large production kitchen equipment.
• Knowledgeable in proper food handling practice.
• Knowledgeable in proper sanitation practice.
• Maintain a professional, neat and well-groomed appearance adhering to Company appearance standards.
• Comply with occupational, health, and safety standards (OSHA).
• Ability to communicate clearly and effectively in English, both in spoken and written form.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends and holidays.

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.