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Master Cook - Production Kitchen
Vdara Hotel & Spa
Food & Beverage - Kitchen/Chef/Cook/Helper
18 and over
Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques.
Maintain an exceptional menu knowledge and attention to detail with plate presentation.
Prepare both hot and cold items and demonstrate a variety of cooking techniques.
Skillfully and knowledgably work each Kitchen station.
Conduct training for cooks, pantry workers and kitchen helpers on job responsibilities.
Ensure all products are rotating on a first-in, first-out philosophy.
Ensure all requisitions are processed properly and placed in designated area.
Identify and safely use all kitchen equipment.
Properly label and date all products to ensure safekeeping and sanitation.
Apply advanced knife skills required for service.
Read, measure and execute recipes.
Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups.
Ensure food quality is superior and take action to correct any irregularities.
Conduct inventory on a regular basis to ensure proper par levels.
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.
Maintain complete knowledge of and comply with all Departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Prepare and assign production and prep work for Line Cooks to complete; review priorities.
Communicate additions or changes to the assignments as they arise throughout the shift.
Ensure that opening shift completes start up of Kitchen line and designated prep work.
Complete opening duties set up work station with required mis en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks, transport supplies from the Storeroom and stock in designated areas.
Fabricate meat, fish and fowl for menu items.
Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.
Prepare all menu items following recipes and yield guides.
Inform the Sous Chef of any shortages before the item runs out.
Assist Line Cooks wherever required to ensure optimum service to guests.
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
Maintain production charts.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the potwash station.
Direct and assist Stewards in order to make clean-up a more efficient process.
Breakdown work station and complete closing duties return all food items to the proper storage areas.
Rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep areas, reach-ins/walk-ins, shelves, return all unused and clean utensils/equipment to the specified locations, ice down hot items from the steam table, so they cool quickly, turn off all equipment not needed for the next shift and restock items that were depleted during the shift.
Other related duties as necessary.
At least 2 years of cook experience in a similar position.
Working knowledge of knives and knife skills.
Working knowledge of equipment to include, slicing machine, juicer, Cryovac machine, small wares equipment.
Working knowledge of health, safety and sanitation procedures.
Working knowledge of weights, measures and various cooking techniques.
Excellent customer service skills.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High school diploma or equivalent.
Ability to speak, read and write in English.
Formal Culinary training.
Previous supervisory experience.
Previous experience working in a sumilar resort setting.
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