Must have two years experience as a cook or prep cook. Must have valid ID, SS Card, and Health Card.
Proficiency in Meat Temperatures preferred. Egg knowledge a plus.
Job Summary: The Cook position reports to the Chef on duty and is responsible for preparing food in an
accurate, sanitary and timely fashion in accordance with Company standards and Southern
Nevada Health District regulations. This description is not exhaustive of all responsibilities
Job Duties and Responsibilities:
1. Maintain proper uniform in accordance with Company appearance standard
2. Sanitize and prepare work station to the Chef's specifications
3. Maintain a clean, organized and sanitary work station following SNHD guidelines
4. Insure proper temperatures for hot and cold holding of all potentially hazardous foods
5. Follow proper reheating procedures for all potentially hazardous foods
6. Follow and log proper two stage cooling procedure for all potentially hazardous foods
7. Complete temperature logs for coolers, warming tables and hot holding units on your station
8. Cover, label and date all products before storing in appropriate location
9. Make every effort to minimize waste at all times and notify management of damage or spoilage
10. Rotate all products using the First In First Out method
11. Re-stock work station prior to leaving shift
12. Assist Prep Stewards in break down/clean up of kitchen hot line, prep, pantry, banquet and dish areas.
13. Notify management of any shortages, quality issues or equipment malfunctions
14. Work in a safe and conscientious manner to reduce the possibility of injury to yourself or co-workers
15. Perform job duties in an efficient manner in accordance with benchmark productivity standards
16. Support the resort supervisory team at management direction
17. Conduct yourself in a professional manner in accordance with Company guidelines
Work Environment: Subject to wet and/or humid environments, extreme or extended periods of heat or cold.
Noise level is typically moderate