Cook - Banquets- Steady Extra (Flamingo LV)

Job description

The Banquet Cook is responsible for preparing and presenting quality food in a high-volume, fast-paced banquet environment while delivering exceptional guest service. This role requires strong culinary skills, the ability to follow recipes and preparation standards, and the capacity to perform physically demanding tasks, including lifting, pushing, pulling, and standing for extended periods. The ideal candidate thrives under pressure, maintains productivity during peak business periods, and works effectively in both hot and cold kitchen conditions.

Responsibilities

Prepare, sautés, broiled, fried, baked and grilled food items in accordance to kitchen needs. Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs. Perform preliminary preparation work in a timely manner. Ensures ingredient supply levels are accurate. Move items from shelves to carts and transport to assigned stations for restocking purposes.

Maintains the required par of food items in their assigned station from support areas throughout the property. Understand proper safety and health codes and regulations and maintain them regularly. Ensure all areas assigned are clean and free of debris To assist with any other job related duties that may be assigned.

Qualifications

Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of one year experience as a cook. Work requires ability to work from a standing position for extended periods of time. Work requires a neat appearance with good personal hygiene.

ADDITIONAL REQUIREMENTS

Minimum of 2-3 years of prior cooking experience in a high-volume food service or kitchen environment. Ability to read, write, and speak English effectively. Ability to read, interpret, and follow recipe instructions and standardized preparation procedures. Must be able to lift up to 50 pounds safely and regularly. Ability to push and pull up to 150 pounds as required. Capable of working in temperatures ranging from 40°F to 110°F.

Ability to stand and remain on feet for extended periods throughout the shift. Must be able to bend, lift, reach, and perform other physical movements necessary to complete job duties. Ability to work efficiently in a fast-paced environment while maintaining quality, safety, and productivity standards. Strong attention to detail and ability to follow directions while preparing and handling food products.