Production Kitchen - Cook II - Full Time & Part Time

Grand Sierra Resort; Reno (NV); On-site; USD 40,000 - 60,000; Full time

Job summary

Grand Sierra Resort in Reno, NV seeks an experienced culinary professional to safely prepare food items in a high-volume kitchen, adhering to recipes and specifications. Candidates should have at least 1 year of culinary experience and be able to work flexible shifts including holidays, nights, weekends.

You will support daily kitchen operations, rotate stock, maintain cleanliness, and collaborate with team to deliver guest-focused service in a fast-paced environment.

Qualifications

• Minimum 1 year culinary experience in a high-volume kitchen.
• Ability to follow standard recipes and hotel specifications.
• Strong knowledge of food service safety and hygiene practices.

Responsibilities

• Safely prepare all food prep and items according to recipes and specs.
• Rotate products to maintain freshness and minimize waste.
• Provide excellent guest service by handling inquiries with a positive, clear voice.
• Support kitchen staff and monitor production flow when senior chefs are absent.
• Assist in cooking and presenting food per productivity standards and cost controls.
• Maintain communication with guests and hotel departments to ensure proper service.
• Perform any other duties within scope of position.

Skills

Organization

Following instructions

Food knowledge

Teamwork

Problem solving

Attention to detail

Flexibility

Job description

Essential Duties And Responsibilities

• Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
• Ensure good turnover of products by practicing proper rotation and maintaining
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answering questions and aid provide excellent guest service.
• Monitor (in the absence of Saucier or Sous Chef) staff performance, product quality and production flow. Foster improvements were needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
• Make constant contact with both internal and external guests to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided.
• Any other duties as assigned within the scope of this position.

Primary duties and responsibilities include, but are not limited to, the following:

• Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
• Ensure good turnover of products by practicing proper rotation and maintaining
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answering questions and aid provide excellent guest service.
• Monitor (in the absence of Saucier or Sous Chef) staff performance, product quality and production flow. Foster improvements were needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
• Make constant contact with both internal and external guests to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided.
• Any other duties as assigned within the scope of this position.

Knowledge/Skills/Abilities

• Organized, prioritize work, and meet deadlines.
• Comprehend and follow supervisor’s instructions.
• Maintain a neat, clean and well-groomed appearance.
• Able to work with interruptions.
• Strong knowledge of food service industry, cuisines and beverages.
• Ability of simple reading, writing, math, and task completion skills is required.
• Must have the following skills: coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making.
• Flexible working all shifts including holidays, nights, and weekend hours as business needs dictate.
• Must be a minimum of 21 years of age.

EDUCATION And/or EXPERIENCE

• Minimum 1-year culinary experience in a high-volume restaurant kitchen required or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

PHYSICAL DEMANDS

• While performing the duties of this job, the team member is constantly standing, occasionally sitting, walking, reaching overhead, bending over, crouching, kneeling, climbing, and balancing during the duration of their shift.
• Must be able to push/pull 25lbs or less frequently and 75lbs or less occasionally.
• The team member will constantly have repetitive use of both feet, both hands, and require constant dominant light and firm/strong grasping motions. Frequent non-dominant light and firm/grasping motions will be required as well. Finger dexterity of both hands will be constantly required.
• Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision.
• The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

• Work performed consistently indoors alone and frequently with and around others with the occasional work performed outdoors. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment, mechanical, and other electrical devices.
• Team Member will be exposed to extreme heat, extreme cold, and possible wet and/or humid environments.
• The noise level in the work environment is usually moderate to loud
• Team Member may be exposed to fumes/odor and/or secondhand smoke. Team Member will be around moving objects, slippery surfaces, and flame/heat generated devices.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.