COOK II

Cook IIThe 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.Essential Duties & ResponsibilitiesPreparation of food according to outlet recipes and/or guests' requestsAssist multiple stations with food prep, cooking and plating (e.g. broiler, sauté, fryer, garde manger, etc…), when needed will be able to move from station to station to react to business needs and demandsOrganizes the service line for safety and efficiency, like proper mats on the floor, tools stored correctly, and equipment are functional and not operating out of the norm.Must be regularly checked by supervisor to ensure proper handling of equipment or tools and proper lifting techniques.Ensure the station is fully stocked and notifies the supervisor of any missing items for service, at the beginning and end of their shifts.Assist other cooks during peak periods.Maintains organization, cleanliness and sanitation of work areas and equipment, to adhere to all health code regulations and standardsWorks in an appropriate non-hazardous manner avoiding self-injury and unsafe work methods.Additional Duties & ResponsibilitiesPractices FIFO (First In, First Out) by correctly labeling all products, regardless if items are whole, prepped, raw or cooked. All items in the kitchen need to be properly labeled with the name and the expiration of the product.Breaks down pallets, cleans and organizes refrigerators and freezersSafety 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 ConductAll 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.Minimum Qualifications18 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, preferredMust be able 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.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 in spoken and written form.Ability to read, decipher, and process written recipes, and execute them into finished dishes with precision and efficiencyStrong 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 RequirementsMust be able toLift 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 kneelWork 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.