Cook I - Banquet

About the role

The primary responsibility of the All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

Responsibilities

• The multiple action stations on our menu require additional culinary staffing to execute effectively.
• Expanding staffing support helps reduce overtime and promotes a healthier work schedule for team members.
• As part of our cost-control initiative, we are increasing in-house production of appetizers and sandwiches, which requires added manpower.
• Maintaining a consistent on-call team enables better familiarity with our operations, resulting in improved efficiency and execution.
• To support the fluctuating volume of banquet operations, a reliable pool of on-call cooks is necessary to cover peak demand periods.
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Performs other related duties as assigned.

Company Standards of Conduct All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Requirements

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• High school diploma.
• Must be able to obtain and maintain Health Card and any other certification or license, as required by law or policy.

Qualifications

• 3 years of experience as a manager in high volume kitchen.
• Demonstrated experience in advanced knife skills, basic and large production kitchen equipment.
• Demonstrated experience in ARIBA ordering.

Skills

• Working knowledge of soup, sauces, meat, fish, poultry, casserole, vegetable preparations, proper food handling practice and proper sanitation practice.
• Ability to communicate clearly and effectively in English, both in spoken and written form.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends and holidays.
• Ability to communicate clearly and effectively in English, both in spoken and written form.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends and holidays.

Physical Requirements

• Must be able to Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
• Physically access all areas of the property and drive areas with or without reasonable accommodation.
• Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
• Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
• Ability for prolonged periods of time to walk, stand, stretch, bend and kneel
• Work in a fast-paced and busy environment.
• Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.