Banquet Cook - On Call

What You’ll Do

• Preparation of food for banquets
• Diligently uphold quality standards
• Ensure all products are served according to established procedures

ROLE EXPECTATIONS

• Adheres to established food preparation and cooking techniques
• Portion sizes, sauce mixing, and food garnishing methods
• Coordinates and organizes functions in accordance with Banquet Event Orders (BEO)
• Prompt completion of all Banquet Event Orders (BEO) tasks within the designated time frame
• Expedites all preparation work promptly
• Affirms the quality of cooked food before serving
• Considers taste, appearance, and aroma
• Conducts inventory checks to maintain appropriate par levels
• Rotates all products following a first-in, first-out philosophy
• Prior line cooking experience including Sautee, grill, fry oven and steam
• Possesses a team player attitude and is flexible
• Understands and has basic knowledge of sanitation procedures

SUPERVISORY RESPONSIBILITIES

• This position does not have supervisory responsibilities.

Requirements

• At least 21 years of age
• Proficient in preparing both hot and cold menu items
• Capable of working on any station, including fry, sauté, broil, saucier, and preparing both hot and cold dishes, as well as storing products appropriately
• Ensures work areas and equipment are consistently organized, clean, and sanitized
• Adheres to safety and health department standards
• Demonstrates the ability to address guest complaints and resolve issues as they arise
• Operates independently without direct supervision from the banquet chef team
• Attends all scheduled staff meetings
• Participates in training sessions and retains the knowledge covered therein
• Recognizes that safety is a fundamental aspect of this job
• Ability to read and follow directions from recipes
• Performs other related duties as assigned

PREFERRED

• 2-3 years prior cooking experience

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Must be able to qualify for licenses and permits required by federal, state and local regulations.

Physical Requirements

• Must be able to work under time constraints and within established deadlines
• Must be able to lift 50 pounds and pull/push up to 150 pounds
• Able to work in temperatures ranging between 40 and 110, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORKING CONDITIONS

• Work is performed indoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust, and smoke.

BENEFITS

• Rio Las Vegas is an equal opportunity employer that is committed to diversity and inclusion in the workplace.
• We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
• This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship.
• Rio Las Vegas makes hiring decisions based solely on qualifications, merit, and business needs at the time.