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Posted: Tuesday, February 6, 2018 11:38 PM

Grade: Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques. Maintain a solid menu knowledge and attention to detail with plate presentation. Exhibit a basic knowledge, understanding and application of various cooking techniques. Prepare all dishes following recipes and yield guides. Ensure all products are rotating on a first-in, first-out philosophy. Ensure all requisitions are processed properly and placed in designated area. Properly label and date all products to ensure safekeeping and sanitation. Apply basic knife skills required for preparation. . Work as a team, assisting all guests' and employees' needs and inquiries. Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees. Maintain complete knowledge of and comply with all departmental policies, procedures and standards. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. Inform Sous Chef of any excess items that can be used in daily specials or elsewhere. Minimize waste and maintain controls to attain forecasted food cost. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards in order to make clean-up a more efficient process. Breakdown work station and complete closing duties return all food items to the proper storage areas. Organize all related storage areas. Restock items that were depleted during the shift. Perform all other job related duties as requested. Required: At least 1 year of kitchen experience in a similar position. Working knowledge of knives and knife skills. Working knowledge of health, safety and sanitation procedures. Working knowledge of weights, measures and various cooking techniques. Working knowledge of equipment to include, slicing machine, juicer, Cryovac machine, and smallwares equipment. Excellent customer service skills. Have interpersonal skill to deal effectively with all business contacts. Professional appearance and demeanor. Work varied shifts, including weekends and holidays. High school diploma or equivalent. Able to effectively communicate in English, in both written and oral forms. Preferred: High school diploma or equivalent. Formal culinary training. Previous experience working in a similar resort setting. Associated topics: baker, commercial kitchen, corporate, deli chef, head chef, pizza chef, restaurant assistant chef, service, service manager, sushi chef
Associated topics: cafeteria, cocinera de la parrilla, commercial kitchen, diner, maker, meat cutter, persona de parilla, restaurant assistant cook, station, wok cook


• Location: Las Vegas

• Post ID: 40598192 lasvegas is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2018