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Posted: Sunday, March 5, 2017 9:29 AM

Position Overview: 13;
The primary responsibility of the Cook III : Banquets Cook/Chill is to standardize, maintain, and continuously improve quality of culinary standards to guests satisfaction. Responsible for preparation of and assisting with all soups, sauces, gravies and entrees requiring cooking. Following all recipes for the Cook Chill kitchen. All duties are to be performed in accordance with departmental and The Venetian The Palazzo Casino Resorts policies, practices, and procedures.
Essential Duties and Responsibilities: 13;
:Complete precooking preparation work on fruits and vegetables (cleaning, slicing, etc.)
:Prepare all food items grilled, sautéed and fried for the Cook Chill kitchen.
:Provide relief and assistance at all stations.
:Follows all applicable safety procedures while working in the kitchen and food service areas.
:Ensures all items he/she prepares are completed and presented in accordance with hotel and health department specifications.
:Time/date all products and monitor the cook/chill products that are kept in the well.
:Keep a count of food warmer product produced for other outlets.
:Proper performance requires knowledge of a specific function or activity and familiarity with policies and procedures of the department.
:Provide a service or assistance to meet the needs of a guest, client or customer.
:Comply with policies and procedures of the department or section in order to complete service satisfactorily.
:Proper performance requires some physical and mental dexterity in order to accomplish tasks associated with the completion of the service.
:Possess skills to expedite clerical processing, perform a service, evaluate information, and take action based upon information to complete a task or assignment or activity.
:Completion of a task or assignment requires use of equipment, tools or systems related to the proper performance of the service.
:Provide a service for others, and provide expertise based on information keyed, gathered, studied, processed or reviewed.

Company Standards of Conduct
All Venetian Palazzo Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Companys standards, work requirements and rules of conduct. Team Members are expected to behave in a manner that supports a harmonious work environment to help us deliver unmatched service to our guests and customers.
Additional Duties and Responsibilities: 13;
Additional Duties and Responsibilities: 13;
Additional Duties and Responsibilities: 13;
Minimum Qualifications: 13;
:21 years of age.
:Proof of authorization/eligibility to work in the United States.
:High School Diploma or equivalent.
:At least 2:3 years cooking experience in high volume.
:Must possess basic reading, writing and mathematical skills.
:Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety.
:Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
:Ability to communicate clearly and effectively in English, both in spoken and written form.
:Must possess interpersonal skills with focused attention to guest needs to deal effectively with all business contacts, maintain a professional, neat and well:groomed appearance adhering to VCR appearance standards, maintain consistent adherence to the VCR Unmatched Guest Service Standards
:Must be able to work with others, communicate well, give direction, review the work of others, and provide guidance and counsel when needed to achieve department goals and objectives.
: Must maintain a positive attitude toward work and interface with hotel guests in a congenial and polite manner.
:Must be able to address stressful situations with clients with dignity and the utmost tact and politeness.


• Location: Las Vegas

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