Cook - Las Vegas Region

Responsibilities

• Serves as the primary cook under the supervision of a Restaurant Manager.
• Prepares food items and ensures they are cooked to standard portions.
• Cooks food items such as sautés, fries, and follows kitchen line procedures.
• Maintains high standards of food quality by using fresh ingredients and following sanitation guidelines.
• Prepares recipes to standard to ensure consistent product quality.
• Assists customers with their orders, serves food to customers if necessary, and fills display cases as needed.
• Assists in the cleaning of the department as needed.

Requirements

• Ability to work flexible hours, including nights and weekends.
• Food Handler Card or equivalent certification.