Specialty Cook

Dufry Careers; Las Vegas (NV); On-site; USD 23,791 - 29,742; Full time

Benefits offered by this job

Health, dental, and vision insurance

Generous paid time off

Holiday pay

Meal and Transportation Benefits

401(k) retirement plan with company?m

Employee assistance program

Training and career growth

Referral program

Job summary

Dufry Careers at Las Vegas Airport F&B seeks a Specialty Cook to prepare wok-cooked and sautéed items and set up work stations for branded concepts each shift.

The role supports a team environment, communicates issues to the manager on duty, and delivers high quality service to customers and staff. This is a non-exempt position reporting to store management and operations leadership.

Qualifications

• 1–2 years wok-cooking experience or 1–2 years saute/cooking in high-volume kitchen.
• Brand training completed.
• Food prep skills and HACCP knowledge required.
• Able to read and understand instructions and communicate professionally.
• Able to work in warm kitchen temperatures and stand for up to 9 hours.
• Able to handle knives/cleavers safely.
• Comfort with adjusting to new menu items and recipes.

Responsibilities

• Prepare and wok-cook all items per recipes while ensuring timely service.
• Cut, marinate, cook, taste, carve and serve menu items.
• Estimate ingredient needs and requisition supplies to meet production needs.
• Perform basic math for recipes and quantities.
• Operate kitchen equipment and maintain safety standards.
• Coordinate output with fellow cooks and maintain quality control.
• Stock and rotate product; ensure proper dating and temperatures.

Skills

Wok cooking

Sauté cooking

Food preparation

HACCP knowledge

Math calculations

Team coordination

Food safety

Tools

Buffalo chopper

Fryers

Job description

Benefits

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• *401(k) retirement plan with company match
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

Airport Location:Las Vegas Airport F&B
Advertised Compensation:$17.27to$21.59

Summary

The Specialty Cook is responsible for the preparation of all wok-cooked or sautéed items along with the preparation required in setting up the stations for the branded concepts for each shift. The Specialty Cook supports a team environment and is responsible for communicating any potential problems to the manager on duty, providing the highest level of service to customers and associates at all times, and performing all additional responsibilities as directed by assigned management.

This is a non-exempt position, which reports to the Store Manager, Assistant Store Manager or Operations Director, depending upon local requirements.

Essential Functions

• Follows recipes and/or product directions for preparing and wok-cooking all specified menu items; works with a sense of urgency to meet time goals while adhering to recipe standards, and displays an attention to detail and food presentation
• Follows recipes and/or product directions for preparing, cutting, marinating, cooking, tasting, carving and serving all items
• Tastes products, follows menus, estimates food requirements, checks production and keeps records in order to accurately plan production requirements and requisition supplies and equipment as needed
• Performs basic math and measurement calculations associated with recipes
• Operates kitchen equipment (i.e., buffalo chopper, fryers, cleavers, etc.); handles knives and wears a cut glove when doing so regardless of knife size
• Coordinates food output with the other cooks
• Maintains quality control for all products, including monitoring freshness of product
• Cleans and sanitizes workstations and equipment
• Follows excellent food safety and sanitation practices and complies with HACCP standards
• Stocks, dates, rotates and checks temperature of product; receives, moves and lifts food and beverage products and supplies
• Complies with HMSHost and franchise policies as well as those of all applicable regulatory agencies

Minimum Qualifications, Knowledge, Skills, and Work Environment

• Requires 1-2 years of wok-cooking experience where food is prepared to order (including ability to work two [2] woks simultaneously preferred); if no previous wok experience, requires a minimum of 1-2 years of sauté experience and/or cooking experience in a high volume and highprep dining kitchen.
• Successful completion of brand training program
• Requires food preparation skills and knowledge of HACCP standards
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably and professionally with individuals
• Requires the ability to work in varied kitchen temperatures, up to and including very warm cooking environments
• Must be able to cook, stand and/or walk for period of up to nine [9] hours
• Must have the ability to handle a knife/cleaver
• Must have exceptional skills in handling all product and specialty ingredients and quality control
• Must be able to adapt to changes in new menu items and cooking techniques; must be able to read and understand associated recipes, prep lists and pars
• Must have the capacity to perform basic math and measurement calculations associated with recipes
• Requires the ability to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly throughout the shift; at times, product weight may reach 50 lbs.

Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)