Cook III - In Suite Dining

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Date: May 2, 2019

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:

  • Prepares all items grilled, sautéed and fried for the outlet according to recipe guidelines.
  • Must be regularly checked by supervisor to ensure proper handling of equipment or tools and proper lifting techniques.
  • Completes precooking preparation work on all items.
  • Dates all products and monitors the cook/chill products.
  • Maintains proper cooking temperatures for all products.
  • 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.
  • 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.

 

 

 

Company Standards of Conduct

All Venetian | Palazzo 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.

Minimum Qualifications:

  • 21 years of age.
  • Proof of authorization/eligibility to work in the United States.
  • Must have a High school diploma or equivalent vocational training certificate and basic reading, writing and mathematical skills.
  • Ability to communicate effectively in a positive/upbeat fashion utilizing English, both in oral and written form.
  • Must be able to obtain and maintain a Food handler's card (Health card) and any other certification or license, as required by law or policy. 
  • 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.
  • 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.
  • 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.
  • 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.
  • 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, Chef, QC, Kitchen, Administrative, Hospitality, Quality

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