Cook I - (On-Call)
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Cook I - (On-Call)

Hilton

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Closed

Cook I - (On-Call)

About the job

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

 

 

 

Closed

Cook I - (On-Call)

Las Vegas, NV, United States

Full-time, Indefinite

Start Date:

Latest start date:

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