BANQUETS COOK - CB - PART-TIME - VARIED SHIFT

About the role

Responsible for food preparation for all banquet functions including, but not limited to, the proper frying, broiling, sautéing, grilling, baking or boiling, etc. of all food items for service to guests.

Responsibilities

• Set-up and maintain a clean kitchen and food service areas.
• Responsible for proper and efficient cooking procedures including preparing raw or cooked food items (fish, poultry, meat, fruits, vegetables, etc.) to company standards and expectations, and timely service of finished product to guests.
• Ensure all Health and Safety standards are met for assigned work areas.
• Strive to deliver world-class products and service for guests; be cheerful, helpful, and professional when interacting with guests and coworkers; take ownership and have an "It's my job" attitude.

Requirements

• Previous experience in food preparation and food service is required.
• Knowledge of Production Cooking, Ethnic and Regional Cuisine.
• Ability to read, write, speak, and understand English.
• Flexible and adaptable.
• Able to move quickly in times of peak business.
• Good eye/hand coordination.
• Good sense of sight and smell.
• Must have S. Nevada Health District Health Card.
• Minimum age requirement: 18 years old.

Skills

• Ability to work long periods of standing.
• Capable of walking over rough, uneven, or rocky surfaces.
• Recurring bending, crouching, stooping, stretching, reaching, or similar activities.
• Ability to lift heavy objects over 50 pounds.
• Above-average agility and dexterity.

Pay

Starting rate: $18.00.

Schedule

This is a 24 hour/7 day a week work environment with varying shifts including weekends and holidays.