COOK III - VIA VIA FOOD HALL (ALL OUTLETS)

Venetian Meetings; Las Vegas (NV); On-site; USD 35,000 - 50,000; Full time

Job summary

A leading company in the hospitality industry is seeking a Cook III for their food hall. The role involves maintaining quality control, organizing kitchen functions, and ensuring guest satisfaction. Ideal candidates will have significant kitchen experience and leadership qualities. The position requires effective communication skills and the ability to work in a fast-paced environment, adhering to safety and health standards.

Qualifications

• 3-5 years of high-volume kitchen experience in a 4- or 5-star resort or hotel.
• Ability to obtain and maintain required certifications, including a health card.

Responsibilities

• Maintain quality control to ensure products are served to guest satisfaction.
• Organize functions and coordinate outlet orders.
• Evaluate cooked food by taste, appearance, and smell before serving.

Skills

Leadership

Communication

Sanitation

Food Preparation

Education

High school diploma or equivalent

Job description

COOK III - VIA VIA FOOD HALL (ALL OUTLETS)

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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 guest satisfaction. All duties are performed in accordance with departmental and Venetian Resort policies, practices, and procedures. This is a safety-related position.

Essential Duties & Responsibilities:

• Follow methods of food preparation and cooking, including portion sizes, sauce mixing, and garnishing, as prescribed by the banquet chef team.
• Organize functions and coordinate all outlet orders.
• Expedite outlet orders and prep work in a timely manner.
• Evaluate cooked food by taste, appearance, and smell before serving.
• Conduct inventory regularly to maintain proper par levels and complete prep lists.
• Ensure product rotation follows the first-in, first-out principle.
• Communicate with sous chefs regarding production, preparation, and food or equipment issues.
• Assist in overseeing Cook II in their duties related to orders.

Additional Duties & Responsibilities:

• Be versatile in hot and cold menu items and able to work any station (fry, sauté, broil, saucier, prep).
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Adhere to safety and health standards.
• Handle guest complaints and resolve issues promptly.
• Operate independently without direct supervision.
• Attend staff meetings and training sessions.
• Maintain safety and attendance as essential job functions.
• Perform other duties as assigned.

Minimum Qualifications:

• At least 21 years of age.
• Proof of work authorization in the U.S.
• High school diploma or equivalent and basic skills in reading, writing, and math.
• Ability to obtain and maintain required certifications, including a health card.
• 3-5 years of high-volume kitchen experience, preferably in a 4- or 5-star resort or hotel.
• Leadership qualities to mentor and teach fellow cooks.
• Knowledge of food preparation, knife skills, sanitation, and food handling practices.
• Professional appearance and adherence to safety standards.
• Effective communication skills in English.
• Ability to work varied shifts, including nights, weekends, and holidays.

Physical Requirements:

• Lift or carry up to 50 pounds.
• Access all property areas and work in a fast-paced environment.
• Prolonged walking, standing, bending, and kneeling.
• Work indoors with exposure to environmental factors.