Prep Cook (FT) - Kumi Restaurant

ADP, Inc.; Las Vegas (NV); On-site; USD 18,000 - 25,000; Full time

Job summary

sbe is seeking a Prep Cook in Las Vegas to prepare ingredients, process orders, produce meals, and maintain a clean, safe workspace in line with health standards.

You will follow recipes, assist with garnishes, coordinate with wait staff, manage station setup, and help control waste while delivering timely dishes in a busy hospitality setting.

Qualifications

• Two years or more of experience in a high-end dining environment.
• ANSI approved Food Handler Card required.
• Responsible Beverage Service certificate recognized by ABC preferred.

Responsibilities

• Prepare ingredients, cook and assemble dishes per recipes.
• Process customer orders and produce meals.
• Maintain clean work area and kitchen equipment.
• Restock and organize stations to ensure smooth service.
• Coordinate with wait staff and ensure timely plating and presentation.

Skills

Highly organized

Verbal and written communication

Fast-paced environment

Education

Two years experience in high-end service environment

Tools

ANSI Food Handler Card

Responsible Beverage Service (RBS) certificate

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Las Vegas, NV, US

About sbe

sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY.

A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY

Katsuya is truly a feast for the senses. With specialty cocktails, unique rolls, and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors for the American palate. The superb talent and exacting precision of Katsuya has changed the face of Japanese cuisine. Katsuya analyzed the eating habits of the American public and stepped outside of what is considered traditional Japanese cuisine, mixing it with California-style cuisine. This innovation ignited a new sushi trend that spread like wildfire throughout the industry.

Role Overview

ThePrep Cook is responsible for preparing food, processing customer orders, producing meals, and cleaning their workspace throughout the day to follow health and safety guidelines. The Prep Cook must follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal.

• Prepare ingredients then cook and assemble dishes as indicated by restaurant recipes.
• Perform portion control to minimize waste.
• Ensure that all dishes are prepared within restaurant ticket time guidelines to ensure customer satisfaction.
• Set up stations according to restaurant protocol and schematics.
• Restock items as needed throughout the shift.
• Maintain a clean work area to include kitchen equipment, tables, and shelving.
• Ensure product being cooked is fresh and ingredients are to standard.
• Follows daily opening and closing duties set by Kitchen Manager.
• Perform additional tasks as assigned by Kitchen Manager.
• Must be a highly organized individual with the ability to handle numerous tasks at a time
• Ability to work in a fast-paced, high-pressure environment
• Has excellent verbal and written communication skills
• Maintains a “sense of urgency” attitude for the completion of responsibilities/tasks

Desired Qualifications

• Prefer a minimum of one (1) years experience in a contemporary dining restaurant
• Must be at least 18 years of age or older

Physical Requirements

• Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue.
• Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
• Must be able to lift and carry 25-50 pounds.
• Must be able to work inside and outside at all times of the year as needed, based upon business volumes.

Work Authorization

Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age.

Education / Experience / Credentials

Minimum of two (2) years relevant experience in high-end, service-focused environment. It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.

Affirmative Action / EEO Statement

We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well, to the letter of all applicable laws and regulations.

Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.