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Cook I

Part-time

Posted June 22, 2022

Waldorf Astoria Las Vegas
Las Vegas, NV
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About This Job

Description

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

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
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About this Employer

Waldorf Astoria Las Vegas

3752 South Las Vegas Blvd
Las Vegas, NV 89158

(800) 925-3673

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Our Hotel

Balance every adrenaline-charged moment in this fabulous city with an unforgettable experience at Waldorf Astoria Las Vegas, a sophisticated hotel in the heart of the Las Vegas Strip. This High Desert setting hosts exciting performances, conventions, and excursions but inside our modern luxury hotel, the focus rests entirely on you. Experience brilliant Waldorf Astoria Service, our celebrated restaurant, world-class spa, and much more.

Our welcoming luxury resort provides a smoke-free, non-gaming alternative in the center of the main attractions. You'll see spectacular views through floor-to-ceiling windows in your guest room or suite and from the SkyBar and the Tea Lounge on the 23rd floor.

Indulge at our Las Vegas hotel with:

  • Generous soaking tubs in all 389 guest rooms and suites
  • French cuisine and curated wines at Twist by Pierre Gagnaire
  • Vitality pools and treatments at the 27,000-square-foot spa
  • Yoga and Pilates studio, Technogym® machines at the health club
  • Three pools surrounded by cabanas on the 8th floor deck
  • Private entrance to our sophisticated 12,000-square-foot event space