Cook III Buffet - On Call

Primary responsibility of the Cook III is to perform placement, organization, & cleaning of product within designated storage areas, basic food preparation and, for limited time, may be requires operating a specific station with others and/or individually based on standardized recipes or instructions. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. Responsibilities may include prep, stocker, cooks’ helper, garde manager & pastry plating

Core Job Responsibilities/Duties: 

• Demonstrates presenteeism and job performance records 

• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas        

• Transport supplies from the storeroom and stock in designated areas   

• Start prep work on items needed for the particular menu of the day  

• Prepare all menu items following recipes and yield guide  

• All requisitions are processed properly and placed in designated area  

• Properly label and date all products to ensure safekeeping and sanitation  

• Meet with Assistant Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance  

• Complete opening duties such as setting up workstation with required mise en place, tools, equipment, and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks 

• Professionally be able to communicate with Chefs and Expo for the duration of service 

• Exhibit and maintain a professional attitude.  

• Continue prep work after the meal period for the next meal service. 

• Ensure food quality is superior and take action to correct any irregularities as well as bring to attention of the Chef. 

• Produce production list to ensure efficient execution of service. 

• Follow all health and safety regulations. 

• Follow all procedures and policies set forth by the company, division and department. 

• Other job-related duties as requested. 

Qualifications 

• High School diploma or equivalent. 

• One (1) year of fine dining and/or hotel/casino experience preferred. 

• Must be authorized to work in the United States  

• Must obtain a Southern Nevada Health District Health Card 

• Must be at least 18-years of age  

• Extensive overall knowledge of Food and Beverage preparation and presentation. 

• Advanced knowledge of basic kitchen equipment. 

• Must possess the physical ability to access all areas of the restaurant. 

• Working knowledge of large production kitchen equipment. 

• Must possess basic mathematical skills. 

• Ability to handle a fast-paced, busy, and