Cook III - Banquet Kitchen

Cook III - Banquets

The primary responsibility of the Cook III - Banquets is to maintain quality control to ensure all products are served according to procedures and to the guests' satisfaction. All duties to be performed in accordance with departmental and Venetian/Palazzo policies, practices, and procedures.

Essential Duties & 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 banquet chef team.

Organize functions and coordination of Banquet Event Orders (BEO)

Expedites all Banquet Event Orders (BEO) in prescribed timely manner.

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.

Communicates and coordinates with the banquet chefs in regards to production, preparation, cooking of food for BEO's, food and equipment issues/shortages.

Performs all other job related duties as requested.

Assists in overseeing cook I/II is performing his/her job functions for all aspects of Banquet Event Orders.

Additional Duties & Responsibilities

Versatile in both hot and cold menu items.

Be able to work any station fry, saute, broil, saucier, prep for hot and cold food, and putting away all products.

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 banquet chef team.

Attends all scheduled staff meetings.

Attends training sessions and retains knowledge covered therein.

Safety 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 Conduct

All 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 Qualifications

Excellent knowledge of basic and large production kitchen equipment.

Knowledgeable in proper food handling practice

Knowledgeable in proper sanitation practice.

Ability to communicate effectively in a positive/upbeat fashion utilizing English, both in oral and written form.

Have interpersonal skills with focused attention to guest needs to deal effectively with all business contacts.

Maintain a professional, neat and well-groomed appearance adhering to Company appearance standards.

Maintain consistent adherence to the Venetian and Palazzo Unmatched Guest Service Standards.

Comply with occupational, health, and safety standards (OSHA).

Must be able to work with others, communicate well, give direction, review the work of others, and provide guidance and counsel when needed to achieve department goals and objectives.

Work varied shifts, including weekends and holidays.

Physical Requirements

Must be able to lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.

Physically access all areas of the property and drive areas with or without a 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, but not limited to, CRT, noise, dust, and cigarette smoke.

The Venetian Las Vegas