On-site
Las Vegas, Nevada, United States
Cook
SUMMARY: Prepares menu items by following recipes. Completes meal preparation by grilling, sautéing, roasting, frying and broiling ingredients. Ensures that kitchen is clean and sanitary.
PRIMARY RESPONSIBILITIES
- Prepares menu items by following recipes. Controls costs by adhering to recipes and following preparation standards.
- Ensures work area is kept in a sanitary condition. Inspects assigned area. Regularly inspects food to ensure freshness,
- Adheres to all health and safety procedures.
- Protects company assents by guarding against stealing, breakage and waste. Monitors portion controls.
- Other duties as assigned.
ADDITIONAL RESPONSIBILITIES
None Listed
KNOWLEDGE AND SKILL REQUIREMENTS
- Basic reading, writing, and arithmetic skills required. This is normally acquired through a high school diploma or equivalent.
- Demonstrated ability to prepare menu items by following a recipe. Must possess good communication skills with the ability to speak, read and understand English.
- One to two years’ previous experience as a Cook or completion of a three-year apprenticeship program and/or completion of accredited culinary school required.
- Demonstrated ability to follow all health code regulations pertaining to job duties.
WORKING CONDITIONS
Must be able to withstand frequent changes in temperature environment and be able to stand on feet for long periods of time. Work requires the ability to work in any assigned kitchen or station.