COOK III - TEAM MEMBER DINING

Position Overview:

The primary responsibility of the Cook III – is to support the Sous Chefs and Chef de Cuisine by working in all stations with the kitchen, conducts product inventories, ensures the preparation and quality are to outlet standards, recipes, and training. They also support in fulfilling job responsibilities with-in the department and maximize opportunities for success.

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.

Essential Duties & Responsibilities:

• Evaluate cooked food before serving guests to ensure the highest level of taste and presentation are being executed
• Assist all stations with food prep, cooking, plating, when needed.
• In the absence of the Chef on Duty, they serve as the lead and support and can give clear and concise suggestions and/or directions to other team members where appropriate
• Maintaining the highest level of food presentation and quality, will be the ones to execute VIP guest(s) dishes during service
• Completes precooking preparation work on all items.
• Dates all products, raw unfabricated or prepped items, and monitors the cook/chill products.
• Maintains proper cooking temperatures for all products.
• Practices FIFO (First In, First Out) by correctly labeling all products, whether raw and newly received unfabricated goods, or prepped and ready to serve items, cooked or raw.
• Breaks down pallets, cleans and organizes refrigerators and freezers on a daily basis
• Maintains organization, cleanliness and sanitation of work areas and equipment, to adhere to all health code regulations and standards
• Works in an appropriate non-hazardous manner avoiding self-injury and unsafe work methods.
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Obtain and maintain position-specific licensing
• Performs other related duties as assigned.
  
  

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

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.

Additional Duties & Responsibilities:

Minimum 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
• Must be able to obtain and maintain Health and any other certification or license, as required by law or policy.
• 3 years of experience in a high-volume kitchen.
• Demonstrated experience in a 4 or 5 star resort or hotel preferred.
• Working knowledge of basic kitchen equipment.
• Excellent knife skills to exhibit precision, speed, and adaptability. Good knowledge of butchering meats, fish, shellfish, and poultry, with minimal waste. Able to brunoise, troune, and batonnet vegetables at this level.
• Ability to communicate clearly and effectively in English, both in spoken and written form.
• Ability to translate recipes into finished dishes, and is a aid for Chefs during VIP functions and events to be the ones to fire and execute specific dishes
• 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, transporting, pulling, pushing, 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
• Eye/hand coorditation.
• 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.