Fine-Dining Cook: Precision Prep in Luxury Kitchen

Fontainbleau; Las Vegas (NV); Hybrid; USD 59,000 - 62,000; Full time

Job summary

Fontainebleau Las Vegas is seeking a Cook to assist the Executive Chef and Executive Sous Chef in day-to-day food preparation, plating, and ticket execution with high standards of quality.

The role requires at least two years in a luxury, high-volume property, strong knowledge of health and safety regs, and the ability to read recipes, follow procedures, and work in a fast-paced environment. Flexibility for nights, holidays, and weekends is required.

Qualifications

• Two or more years of luxury high-volume property experience.
• Complete knowledge of health and safety regulations.
• In-depth knowledge of all kitchen operations, especially large-volume production.
• Extensive kitchen knowledge and current culinary trends.
• Must be able to read, follow recipes and procedures.
• Excellent organizational skills; able to work under time constraints.
• Must be willing and able to work a flexible schedule including nights, holidays, and weekends.
• Work in a fast-paced, busy and stressful environment with high call volume.

Responsibilities

• Follows and executes plate and food items according to company specifications.
• Communicates any equipment issues to the chef.
• Dates, rotates food items according to FIFO.
• Maintain a high standard of food quality in preparation and execution.
• Ensure food is handled and stored per SNHD regulations.
• Adhere to health and safety, sanitation, fire procedures, and HACCP.
• Ensure safe and proper use of equipment.
• Efficient and follows directions from chefs and managers.
• Maintain cleanliness and sanitation in culinary work areas.
• Minimize waste and spoilage.

Skills

Two years experience

Health and safety knowledge

Kitchen operations

Culinary trends

Read recipes

Organization

Flexible schedule

Fast-paced environment

Job description

Fontainebleau Las Vegas is seeking a Cook to assist the Executive Chef and Executive Sous Chef in day-to-day food preparation, plating, and ticket execution with high standards of quality.

The role requires at least two years in a luxury, high-volume property, strong knowledge of health and safety regs, and the ability to read recipes, follow procedures, and work in a fast-paced environment. Flexibility for nights, holidays, and weekends is required.