Position Overview:
The primary responsibility of the cook II Team Member Dining is to prepare all meals, perform basic cooking procedures, and to maintain quality control to ensure all products are served according to procedures and to guest satisfaction. Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces, and garnishing of foods to ensure food is prepared in the prescribed manner by the TM Dining Chefs. All duties are to be performed in accordance with departmental and The Venetian | The Palazzo Casino Resort’s policies, practices, and procedures.
Essential Duties & Responsibilities:
- Key Responsibilities
- Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces, and garnishing of foods to ensure food is prepared in the prescribed manner by the Team Member Dining Chef team.
- Set up, clean, and organize workstation based on standards established by the chef and following station set-up stations.
- Expedite all prep work in timely manner.
- Evaluates all cooked food before serving by taste, appearance, and smell.
- Conduct inventory on a regular basis to ensure proper par levels and/or prep list is completed
- Ensure all products are rotating in first-in, first-out philosophy.
- Key Processes
- Communicates and coordinates with the TM dining chefs in regards to production, preparation, cooking of food for menu day, food and equipment issues/shortages.
- Versatile in both hot and cold menu items.
- Bake, roast, fry, steam, and broil meats, fish, vegetables plus other foods.
- Maintains organization, cleanliness, and sanitation of work areas and equipment.
- Maintains safety and health department standards.
- Be able to handle guest complaints and resolve problems as they arise.
- Operates position without direct supervision of TM dining chef team.
- Attends all scheduled staff meetings.
- Attend training sessions and retains knowledge covered therein
- Performs all other job related duties as requested.
- Consistent and regular attendance is an essential function of this job
- Performs other related duties as assigned
Additional Duties & Responsibilities:
Additional Duties & Responsibilities:
Additional Duties & Responsibilities:
Minimum Qualifications:
- 21 years of age.
- Proof of authorization/eligibility to work in the United States.
- Be able to communicate in English both in oral and written form.
- Ability to communicate effectively in a positive/upbeat fashion utilizing English both in oral and written form
- High school diploma or equivalent, preferably with an Associate degree in F&B and/or course completion from an accredited Culinary Institute.
- Maintains a professional, neat and well-groomed appearance adhering to The Venetian /Palazzo appearance standards
- 2-4 years cooking experience in high volume kitchen, preferably in similar resort/hotel setting
- Knowledge of soup, sauces, meat, fish, poultry, casserole, and vegetable preparations.
- Able to read, translate, and execute recipes.
- Advanced knife skills.
- Basic reading, writing, and mathematical skills
- Excellent knowledge of basic and large production kitchen equipment.
- Be able to communicate in English both in oral and written form.
- Knowledgeable in proper food handling practice
- Knowledgeable in proper sanitation practice.
- Health Card
- Work varied shifts, including weekends and holidays
- Comply with occupational, health, and safety standards (OSHA).
Physical Requirements:
- Must be able to lift and carry a minimum of 50 pounds, unassisted, in the performance of specific tasks assigned.
- Works in a fast-paced, busy, and somewhat stressful environment
- Must be able to withstand prolonged standing, stretching, bending, and kneeling without restriction, work indoors, and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, and smoke.
- Maintains the physical stamina and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines
Job Segment: Chef, QC, Culinary, Kitchen, Food Service, Hospitality, Quality
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