Cook 1 – Scotch

Core JobResponsibilities:

• Demonstrates presenteeism and job performance records

• Ability to preparespecialty or wide range of food dishes in accordance with kitchen needs and an understanding of special cooking equipment or systems

• Perform various job duties that will include, but not limited to, operation of grill, fryer, broiler, oven, French top, pizza oven and Wokin accordance with kitchen needs.

• Handle the shift break(s) of other cooks and/or room leaders.

• Perform at a highlevelof awareness for procedures, policies, and developments.

• Lead and motivate team members in all cook classifications.

• Ensures ingredient supply levels are accurate.

• Move items from shelves to carts and transport them to assigned stations for restocking purposes.

• Maintains the required par of food items in their assigned station from support areas throughout the property.

• Understand proper safety and health coderegulations and maintain them regularly and ensure all areas assigned are clean and free of debris

• Maintains a sanitary and organized work area

• Demonstrates proper care, storage, use and cleaning of all tools and equipment

• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity

• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs, along with effective communication with other team members, including service, kitchen maintenance personnel,chefs and managers

• To assist with any other job-related duties that may be assigned.

• May be assigned a trainee, in which asked to tour, teach and lead by example with a new hire or transfer to provide instruction within room and/or station.

• Perform other duties as assigned

Qualifications:

• Recommendation from manager, supervisor or team members 

• High school diploma or equivalent required.

• Minimum of 3 yearsrelated experience required within a hotel/gaming property or respective comparison is preferred.

• Minimum 3 years of experience on a cook line or respective environment.

• Work requires effective communication, both verbal and written, in a professional manner which maybe specific to an area or location. 

• Must obtain a Southern Nevada Health Card.

• Ability to work within and understanding of kitchen equipment.

• Must be tolerant to varying conditions of moderate to loud noise levels, temperature, illumination, and air quality which may include exposure to smoke.

• Constant interactions with hotel executives, department management, employees, and guests.

• Physical mobilityincludes eye/hand coordination when performing kitchen tasks.

• Able to work under physically demanding situations to include but not limited to - balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, carrying and constant audible communication via speaking and listening. Occasionally handle items up to 50 pounds. 

• General knowledge and use of standard office equipment.

• Ability to distinguish letters, numbers, and symbols