COOK II

About the role

The primary responsibility of the Cook II is to support the outlet Chefs and kitchen staff by working on multiple stations within the kitchen and ensuring the preparation and quality of foods executed are to outlet standards, guidelines, and training, based on the stations worked. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. This is a safety‑related position.

Responsibilities

• Preparation of food according to outlet recipes and/or guests’ request(s)
• Assist multiple stations with food prep, cooking and plating (e.g., Broiler, sauté, fryer, garde manger, etc.), moving between stations as needed to react to business needs and demands
• Organize the service line for safety and efficiency (proper mats, tools stored correctly, equipment functional)
• Be regularly checked by supervisor for proper handling of equipment/tools and proper lifting techniques
• Ensure the station is fully stocked and notify the supervisor of any missing items for service at the beginning and end of shifts
• Assist other cooks during peak periods
• Maintain organization, cleanliness and sanitation of work areas and equipment to adhere to all health code regulations and standards
• Work in an appropriate non‑hazardous manner avoiding self‑injury and unsafe work methods
• Practice FIFO (First In, First Out) by correctly labeling all products (whole, prepped, raw or cooked) with name and expiration
• Break down pallets, clean and organize refrigerators and freezers
• Safety is an essential function of this job
• Maintain consistent and regular attendance
• Perform other related duties as assigned
• Adhere to Company Standards of Conduct: conduct oneself professionally, observe company standards, work requirements and rules of conduct

Qualifications

• 18 years of age
• Proof of authorization/eligibility to work in the United States
• High School Diploma or equivalent
• Degree in Culinary Arts or a related field or training (preferred)
• Ability to obtain and maintain Health card and any other certification or license as required by law or policy
• 2 years of experience in a high‑volume kitchen
• Demonstrated experience in a 4‑ or 5‑star resort or hotel (preferred)
• Must be able to lift or carry 50 pounds unassisted
• 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 CRT, noise, dust, and cigarette smoke

Skills

• Working knowledge of basic kitchen equipment
• Works independently with solid knife skills and technique, good speed, and consistent precision
• Demonstrates control and confidence across a variety of classic cuts
• Knows the difference between large, medium, small dice
• Working knowledge of the menu to include product, preparation of all items on station and presentation
• Ability to communicate clearly and effectively in English, both spoken and written
• Ability to read, decipher, and process written