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Cook I - (PT)

Company: Hilton
Location: Las Vegas
Posted on: September 24, 2022

Job Description:

Organizational Structure

The Cook I reports directly to the Outlet Chef or the assigned Sous Chef
Duties and Supporting Responsibilities

  • Able to work in fast-paced environment, multiple tasks to be handled under time constraint
  • Able to handle a heavy business volume in a timely manner
  • Understand proper safety and health codes and regulations and maintain them regularly
  • Ensure all requisitions are processed properly and placed in designated area
  • Ensure all areas assigned are clean and free of debris
  • Maintain a solid knowledge of all food products and is able to skillfully apply culinary techniques.
  • Identify and safely use all kitchen equipment.
  • Regularly restock all kitchen supplies and food items required for service.
  • Apply basic knife skills required for service
  • Read, measure and execute recipes
  • Move items from shelves to carts and transport to assigned stations for restocking purposes
  • Maintain a solid menu knowledge and attention to detail with plate presentation
  • Versatile in preparing both hot and cold items
  • Exhibits a solid knowledge, understanding and application of various cooking techniques
  • Assist Cook III and Cook II as needed in execution of service
  • Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups
  • Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
  • Performs other job related duties that may be assigned
    Requirements

    Mandatory
    • Basic to good knowledge of gastronomy including buffet.
    • Able to work and stay organized in a busy professional kitchen.
    • Basic to good knowledge of the county health department's codes, and an ability to analyze critical control points within the operation.
    • Able to follow recipes, understand ingredients in all menu items and recipes, and the cooking techniques used in each menu item and recipe.
    • Responsible for cleaning and organizing carts in walk-in and refrigerator.
    • With the direction of the Outlet Manager, oversees inventory control and monitoring of frozen, dry, and / or refrigerated goods.
    • Communicates to Outlet Chef when items are required for ordering.
    • Responsible to communication, hand over take over with team members and work with them.
    • Able to work and maintain a busy station, and work in multiple areas/floors.
    • Great love of cooking
    • Quick learner who wants to experience all the stations and cuisines.
    • Minimum of 2 years in the culinary department of a luxury hotel or restaurant and / or a culinary degree.
    • Quality driven with a passion for excellence.
    • Approachable, open-minded and fair
    • Willing and able to work all shifts, any set of scheduled hours, any holiday, weekends and overtime to meet the demands of the operation.
    • High energy

      Desirable
      • Advanced HACCP certification or equivalent
      • Additional languages
      • Working knowledge of computers and basic software
      • Knowledge of other cuisines is a plus

Keywords: Hilton, Las Vegas , Cook I - (PT), Hospitality & Tourism , Las Vegas, Nevada

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