COOK III - BANQUETS
Average Hours per Week:
Food and Beverage
The primary responsibility of the Cook is to perform basic cooking procedures under the direct supervision of the Executive Chef, Chef, and Chef Tournants and to operate a specific station with others or by themselves. All duties are to be performed in accordance with departmental and The Venetian Casino Resort?s policies, practices, and procedures.
Minimum Employment Requirements: 21+ years of age, proof of eligibility to work in the United States, High School Diploma or equivalent, an Associate?s Degree in F&B and/or course certification from an accredited Culinary Institute is preferred, effectively communicate English both in verbal and written form, excellent interpersonal skills to deal effectively with all business contacts, maintain a professional, neat and well-groomed appearance adhering to Venetian standards and work varied shifts to include weekends and holidays.
Specific Job Requirements: Minimum of three (3) years experience in a high-volume environment, preferably in a hotel/casino environment is required, excellent knowledge of basic kitchen equipment, ability to read, translate and execute recipes, excellent interpersonal service skills, organization skills to plan time effectively, work without direct supervision is required, handle a fast-paced, busy, and somewhat stressful environment and work under pressure and meet deadlines. Must possess the physical ability to access all areas of the restaurant, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs without restriction, work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition and work in environmental factors include noise, dust, and smoke.
If you need reasonable accommodation to complete the on-line application, please see the Employment Center receptionist.
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