What are the responsibilities and job description for the Broiler Cook position at DOWNTOWN GRAND LAS VEGAS?
It is the primary responsibility of a Line Cook to assist in preparation of meals. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.
- Work Pantry, Fry, and sauté and broiler Station Without issues.
- Demonstrate excellent customer service at all times while working in a fast-paced team environment
- Maintain a solid knowledge of understanding and preparation of basic sauces, stocks, and soups
- Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
- Turn or stir foods to ensure even cooking.
- Read, measure, and execute standard recipes
- Season and cook food according to recipes or Chefs instruction
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Regulate temperature of ovens, broilers, grills, and roasters.
- Substitute for or assist other cooks during emergencies or rush periods.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Perform kitchen maintenance tasks such as emptying the trash and washing dishes
- Must be able to lift 50 pounds, and be able to walk, stand, bend and reach as the job requires
- Maintain positive attitude
- Able to communicate with management
- Must be able to read and write English.
EDUCATION AND/OR EXPERIENCE:
- High School Diploma
Required:
A minimum of two (2) years' experience in a similar environment
Preferred:
- Previous experience in a hotel/restaurant experience
- Knowledge of health, safety and sanitation procedures
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