Porter - OMNIA Dayclub Las Vegas

Responsible for the station’s workflow and ensuring meals get out on time by overseeing the cooking process from start to finish and determining how much time each step requires. Ensures quality and consistency of all food menu items, as well as demonstrates knowledge of all areas of the kitchen ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Anticipate and accommodate the needs of the guests.
• Handles all allergy and/or dietary restrictions and modifications.
• Prepare all the restaurant's foods, hot and cold. Responsible for working in

all aspects of food preparation. * Accurately follows all orders received from the POS system and/or directions from the expeditor.

• Maintains cleanliness and sanitation of assigned station.
• Follow supervisor’s instructions, and communicate with and support

co-workers, while being a team player. * Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standards.

• Possesses general knowledge of the venue.
• Complies with Department of Health and company sanitation standards.
• Communicates product needs to the chefs and the support staff.
• Required to check cover counts, BEOs, and/or Fire Sheets.
• Properly sets up the station and performs opening/closing procedures as

directed by management, including:

• Stock station with prescribed supplies.
• Sets “mise en place” following FIFO and company standards.
• Wipes down and sanitizes the station.
• Performs opening side-work as prescribed.
• Performs closing side-work as prescribed.
• Report all breakage, and damage to equipment or furniture immediately to

management.

• Attends and participates in daily pre-service meetings (where applicable).
• Attends and participates in any training sessions or departmental meetings.
• Learn by listening, observing other team members, and sharing knowledge while

leading by example.

• Portrays a positive and professional attitude.
• Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting

hotel environments. * Works as part of a team and provides help and support to all fellow team members. * Assist and/ or complete additional tasks as assigned.

TRAINING REQUIREMENTS:

* Tao Group Hospitality in-venue line cook training

EDUCATION/WORKING KNOWLEDGE:

• 2-year culinary line cook experience required.
• Experience as a line cook in a high-volume culinary operation preferred.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Ability to write, read, and verbally communicate
• Must have good positive energy throughout the day
• Must be able to print legibly for Team Members, management, and guests to

read

• Must be able to stand for extended periods of time
• Must be able to move quickly
• Must be able to push and lift up to 75 lbs. with or without assistance
• Work in an environment that is subject to varying levels of noise, crowds,

and smoke, the severity of which depends upon the guest volume * May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required

• Exposure to cleaning materials
• May work extended hours irregular shifts, evening and/or weekend shifts, and

holiday work may be required

• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• Maintain a professional, neat, and well-groomed appearance adhering to

Company standards * Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

• Ability to maintain confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment