Cook III - Banquets Bakery

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Date: Dec 31, 2017

Location: Las Vegas, Nevada, US

Company: Las Vegas Sands Corp.

Position Overview:

The primary responsibility of the Cook III is to maintain quality control to ensure all products are served according to procedures and to the guests’ satisfaction. All duties are to be performed in accordance with departmental and The Venetian | The Palazzo Casino Resort’s policies, practices, and procedures. 

Essential Duties & Responsibilities:

  • Key Responsibilities
  • Combines all standard mixes/ingredients for various preparation (cakes, pies, cookies, bread)
  • Must be regularly checked by supervisor to ensure proper handling of equipment or tools and proper lifting techniques.
  • Finishes all cakes, pastries, desserts and trays for proper presentation.
  • Prepares all mousses, butter creams and fillings.
  • Maintains organization, cleanliness and sanitation of work areas and equipment.
  • Works in an appropriate non-hazardous manner avoiding self injury and unsafe work methods.
  • Practices FIFO (First In, First Out) by correctly labeling all products.
  • Performs any other related duties as assigned.

 

  • Key Processes
     
  • Provide a service or assistance to meet the needs of a guest, client or customer.
  • Proper performance requires knowledge of a specific function or activity and familiarity with policies and procedures of the department. Comply with policies and procedures of the department or section in order to complete service satisfactorily. Proper performance requires some physical and mental dexterity in order to accomplish tasks associated with the completion of the service.
  • Possess skills to expedite clerical processing, perform a service, evaluate information, and take action based upon information to complete a task or assignment or activity.
  • Completion of a task or assignment requires use of equipment, tools or systems related to the proper performance of the service.
  • Provide a service for others, and provide expertise based on information keyed, gathered, studied, processed or reviewed.

 

  • Consistent and regular attendance is an essential function of this job
  • Performs other related duties as assigned

Additional Duties & Responsibilities:

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.
  • Ability to communicate effectively in a positive/upbeat fashion utilizing English, both in oral and written form.
  • Have interpersonal skills with focused attention to guest needs to deal effectively with all business contacts.
  • Maintain a professional, neat and well-groomed appearance adhering to Company appearance standards.
  • Maintain consistent adherence to the Venetian and Palazzo Unmatched Guest Service Standards.
  • Work varied shifts, including weekends and holidays.
  • Must have a High school diploma or equivalent vocational training certificate and basic reading, writing and mathematical skills.
  • Must have a minimum of 3 years experience in a high volume kitchen, preferably in a 4 or 5 star resort or hotel.
  • Must have excellent knowledge of basic kitchen equipment.
  • Must be knowledgeable of menu to include product, preparation of all items on station and presentation to ensure Venetian and Palazzo standards.
  • Must be able to address stressful situations with team members with respect and politeness.
  • Must be able to work with others, communicate well, give direction, review the work of others, and provide guidance and counsel when needed to achieve department goals and objectives.
  • Must maintain a positive attitude toward work and interface with hotel guests in a congenial and polite manner.
  • Must be able to address stressful situations with clients with dignity and the utmost tact and politeness.

Physical Requirements:

  • Physical ability to access all areas of the property.
  • Must be able to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke.
  • Must be able to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines.
  • Must be able to lift and carry a minimum of 50 pounds, unassisted, in the performance of specific tasks assigned.
  • Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods.


Job Segment: Clerical, Food Service, Chef, QC, Kitchen, Administrative, Hospitality, Quality

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