Cook Fry-Steady Extra - (Flamingo LV)

Job description

The Cook is responsible for preparing recipes and food items inf accordance with the Executive Chef’s requirements.

Responsibilities

Prepare and cook food items using various methods such as sautéing, broiling, frying, baking, and grilling according to kitchen requirements. Operate kitchen equipment including grills, fryers, broilers, ovens, and French tops as needed. Complete preliminary food preparation tasks in a timely and efficient manner. Monitor and maintain accurate ingredient supply levels. Transport items from storage areas to workstations for restocking purposes.

Ensure assigned stations are stocked to required par levels from support areas throughout the property. Always maintain a clean, sanitary, and organized work area. Adhere to all safety, health, and sanitation codes and regulations consistently. Keep all assigned areas free of debris and hazards. Demonstrate proper care, storage, use, and cleaning of kitchen tools and equipment. Apply correct procedures for storing and handling perishable items to maintain quality, security, and integrity.

Prepare food products according to standard recipes and specifications. Respond positively to training and feedback from chefs. Communicate effectively with team members, including service staff and kitchen maintenance personnel. Perform other job-related duties as assigned.

Qualifications

Ability to communicate effectively in English, both verbally and in writing, in a professional manner. Minimum of one (1) year experience as a cook or in a similar culinary role. Ability to stand for extended periods of time and perform repetitive tasks as required. Flexible availability, including the ability to work any day of the week and any shift as needed. Maintain a neat, professional appearance and practice excellent personal hygiene.

Must be at least 18 years old. Must be able to obtain a NV Health Card

ADDITIONAL REQUIREMENTS

Work in a loud, fast-paced environment while handling multiple tasks under time constraints. Requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift. Ability to manage heavy business volume efficiently and in a timely manner. Push carts weighing up to 70 lbs. and lift full pots weighing up to 100 lbs. Perform repetitive tasks such as stirring for extended periods. Work in extreme temperature conditions, including hot and cold environments.

Frequent bending at the waist during food preparation and service.