Cook - On Call

WHAT YOU’LL DO

The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements. All duties are to be performed in accordance with the company’s policies and procedures.

ROLE EXPECTATIONS

Responsibilities include, but are not limited to, the following:

• Prepare, sauté, broil, fry, baked and grilled food items in accordance with kitchen needs.

• Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs.

• Perform preliminary preparation work in a timely manner.

• Ensures ingredient supply levels are accurate.

• Move items from shelves to carts and transport them to assigned stations for restocking purposes.

• Maintains the required amount of food items in their assigned station from support areas throughout the property.

• Maintains a sanitary and organized work area.

• Understand proper safety and health codes and regulations and maintain them regularly.

• Ensure all areas assigned are clean and free of debris

• Demonstrates proper care, storage, use and cleaning of all tools and equipment.

• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.

• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.

• Effectively communicates with other team members, including service and kitchen maintenance personnel.

SUPERVISORY RESPONSIBILITIES

• This position does not have supervisory responsibilities.

REQUIREMENTS

• At least 18 years of age.

• High school diploma or equivalent.

• Work requires effective communication in English, both verbal and written form in a professional manner.

• Work requires a minimum of one year experience as a cook.

• Work requires the ability to work from a standing position for extended periods of time.

• Work requires a neat appearance with good personal hygiene.

PREFERRED

• 1 year cook in hospitality industry

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Must be able to qualify for licenses and permits required by federal, state and local regulations.

PHYSICAL REQUIREMENTS

• Must be able to work under time constraints and within established deadlines.

• Must regularly lift and/move up 70-100 pounds, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORKING CONDITIONS

• Work is performed indoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust, and smoke.

Rio Las Vegas is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Rio Las Vegas makes hiring decisions based solely on qualifications, merit, and business needs at the time.