Cook I - Culinary Operations

Cook I

The primary responsibility of the Cook I is to support outlet chefs and kitchen staff by working dedicated stations within the kitchen, and maintaining quality control at those designated stations, to ensure all products are prepared and served according to outlet recipes, standards and training. All duties are to be performed in accordance with departmental and The Venetian Resort's policies, practices, and procedures.

Essential Duties & Responsibilities

• Preps and prepares cold items on the pantry, garde manger, and dessert stations throughout the outlet
• Breaks down palates, cleans and organizes freezers and refrigerators.
• Must be regularly checked by supervisor to ensure proper handling of equipment or tools and proper lifting techniques.
• Rotates food in coolers and freezers and dates all new products with the appropriate name of the food item and its expiration date, and follows proper FIFO rotation. Regardless of if the item is whole, prepped, raw or cooked, all food items need to be properly labeled
• Assist other cooks during peak periods.
• 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.
• Performs other related duties as assigned.

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.

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 card and any other certification or license, as required by law or policy.
• Previous experience in a high-volume kitchen in a 4 or 5 star resort or hotel is strongly preferred.
• Basic fundamental knife skills, to include but not limited to, cutting vegetables, fruits, bread, cheeses, and proteins. Be able to demonstrate basic safety awareness and foundational cutting techniques, with some sense of urgency.
• Ability to communicate clearly and effectively in English, both in spoken and written form.
• Ability to read, understand, and execute basic recipes, for example chicken stock, guacamole, dressings, and building a salad.
• 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 coordination.
• 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.