Food Hall Cook: Multi-Station Prep & Quality

Dreamscape Flamingo Road Management; Las Vegas (NV); On-site; USD 21,000 - 30,000; Full time

Job summary

Rio Las Vegas is seeking a Food Hall Cook to support outlet kitchen Chefs across multiple stations, ensuring prep and quality meet outlet standards within a vibrant food hall environment.

You will collaborate with diverse vendors, assist with opening and closing duties, and help deliver fast, friendly service while upholding strict food safety practices.

Formal culinary training or equivalent experience is required; 21+ and ability to work a fast-paced environment are essential.

Qualifications

• Formal culinary training or equivalent experience.
• Proficiency in various cooking techniques and cuisines.
• Effective communication and teamwork with vendors and kitchen staff.
• Strong time management to handle multiple tasks.
• Knowledge of SNHD food safety guidelines.

Responsibilities

• Food preparation: prepare and cook a variety of dishes according to established recipes and standards.
• Quality control: ensure all items meet high-quality standards in taste, presentation, and consistency.
• Monitor and maintain proper food safety and hygiene practices according to SNHD.
• Collaboration: work with cooks, chefs, managers and attendants to coordinate kitchen activities.
• Customer service: interact with customers and respond to inquiries regarding menu items.
• Maintain cleanliness of food stall, dining room, side station.
• Adaptability: work in a fast-paced environment and adapt to changing menus.
• Open and close duties as assigned.

Skills

Culinary techniques

Food safety

Teamwork

Customer service

Job description

Rio Las Vegas is seeking a Food Hall Cook to support outlet kitchen Chefs across multiple stations, ensuring prep and quality meet outlet standards within a vibrant food hall environment.

You will collaborate with diverse vendors, assist with opening and closing duties, and help deliver fast, friendly service while upholding strict food safety practices.

Formal culinary training or equivalent experience is required; 21+ and ability to work a fast-paced environment are essential.