Pantry Worker - Steady Extra - On-Call

Treasure Island Hotel & Casino; Nevada (IA); On-site; USD 20,664,000 - 30,307,000; Full time

Job summary

Treasure Island Hotel & Casino in Las Vegas, NV is seeking an experienced line cook to support daily kitchen operations. The role focuses on maintaining FIFO, proper requisitions, product knowledge, and safe equipment use, while assisting cooks with plating and preparation.

The position requires basic knife skills, the ability to read recipes, strong teamwork, and a professional appearance. You will participate in a fast-paced culinary environment and uphold sanitation standards.

Qualifications

• Two years minimum experience in a similar position required.
• Basic knife skills a must.
• Equipment knowledge to include slicing machine, juicer, small wares equipment.
• Knowledge of health and safety procedures, sanitation practices, weights and measures.
• Professional appearance and demeanor a must.

Responsibilities

• Ensure products are rotating on a first-in, first-out philosophy.
• Ensure requisitions are processed properly and placed in designated area.
• Maintain solid knowledge of food products and ability to skillfully apply culinary techniques.
• Identify and safely use kitchen equipment.
• Regularly restock kitchen supplies and food items required for service.
• Properly label and date products to ensure safekeeping and sanitation.
• Apply basic knife skills required for preparation.
• Read and measure recipes.
• Maintain a solid menu knowledge and attention to detail with plate presentation.
• Versatile in preparing cold items including salads, dressings and garnishes.
• Exhibit a basic knowledge, understanding and application of various cooking techniques.
• Assist Cooks and Master Cooks as needed in execution of service.
• Work as a team, assisting guests’ and employees’ needs and inquiries.
• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Perform all duties as deemed necessary for the success of the department.

Skills

Knife skills

Teamwork

Reading recipes

Food knowledge

Communication

Tools

Slicing machine

Juicer

Small wares equipment

Job description

• Ensure products are rotating on a first-in, first-out philosophy
• Ensure requisitions are processed properly and placed in designated area
• Maintain solid knowledge of food products and ability to skillfully apply culinary techniques
• Identify and safely use kitchen equipment
• Regularly restock kitchen supplies and food items required for service
• Properly label and date products to ensure safekeeping and sanitation
• Apply basic knife skills required for preparation
• Read and measure recipes
• Maintain a solid menu knowledge and attention to detail with plate presentation
• Versatile in preparing cold items including salads, dressings and garnishes
• Exhibit a basic knowledge, understanding and application of various cooking techniques
• Assist Cooks and Master Cooks as needed in execution of service
• Work as a team, assisting guests’ and employees’ needs and inquiries
• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
• Perform all duties as deemed necessary for the success of the department

Specific Job Functions

• Ensure products are rotating on a first-in, first-out philosophy
• Ensure requisitions are processed properly and placed in designated area
• Maintain solid knowledge of food products and ability to skillfully apply culinary techniques
• Identify and safely use kitchen equipment
• Regularly restock kitchen supplies and food items required for service
• Properly label and date products to ensure safekeeping and sanitation
• Apply basic knife skills required for preparation
• Read and measure recipes
• Maintain a solid menu knowledge and attention to detail with plate presentation
• Versatile in preparing cold items including salads, dressings and garnishes
• Exhibit a basic knowledge, understanding and application of various cooking techniques
• Assist Cooks and Master Cooks as needed in execution of service
• Work as a team, assisting guests’ and employees’ needs and inquiries
• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
• Perform all duties as deemed necessary for the success of the department

Qualifications

• Two years minimum experience in a similar position required
• Basic knife skills a must
• Equipment knowledge to include slicing machine, juicer, small wares equipment
• Knowledge of health and safety procedures, sanitation practices, weights and measures
• Professional appearance and demeanor a must