Cook II - Team Member Dining

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Date: Dec 8, 2021

Location: Las Vegas, Nevada, US

Company: Las Vegas Sands Corp.

Position Overview:

The primary responsibility of the Cook II - Team Member Dining is to prepare all meals, perform basic cooking procedures, and to maintain quality control to ensure all products are served according to procedures and to guest satisfaction.  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 TM Dining Chefs. All duties are to be performed in accordance with departmental and The Venetian  Resort’s 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 Team Member Dining Chef team.
  • Set up, clean, and organize workstation based on standards established by the chef and following station set-up stations.
  • 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 TM dining chefs in regards to production, preparation, cooking of food for menu day, food and equipment issues/shortages.
  • Versatile in both hot and cold menu items.
  • Bake, roast, fry, steam, and broil meats, fish, vegetables plus other foods.
  • 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 TM dining chef team.
  • Attends all scheduled staff meetings.
  • Attend training sessions and retains knowledge covered therein
  • Performs all other job related duties as requested.
  • 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 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.

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Minimum Qualifications:

  • 21 years of age.
  • Proof of authorization/eligibility to work in the United States.
  • High school diploma or equivalent, preferably with an Associate degree in F&B and/or course completion from an accredited Culinary Institute.
  • Ability to communicate clearly and effectively in English, both in spoken and written form.
  • Must be able to obtain and maintain a Health Card and any other certification or license, as required by law or policy. 
  • 2-4 years cooking experience in high volume kitchen, preferably in similar resort/hotel setting
  • Knowledge of soup, sauces, meat, fish, poultry, casserole, and vegetable preparations.
  • Able to read, translate, and execute recipes.
  • Advanced knife skills.
  • Basic reading, writing, and mathematical skills
  • Excellent knowledge of basic and large production kitchen equipment.
  • Knowledgeable in proper food handling practice
  • Knowledgeable in proper sanitation practice.
  • Comply with occupational, health, and safety standards (OSHA).
  • Maintains a professional, neat and well-groomed appearance adhering to The Venetian /Palazzo appearance standards
  • 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 and carry a minimum of 50 pounds, unassisted, in the performance of specific tasks 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.


Job Segment: Chef, QC, Culinary, Kitchen, Food Service, Hospitality, Quality

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