Rio Hotel and Casino
Responsibilities include, but are not limited, to the following:
- Ensure all products are rotating on a first-in, first-out philosophy.
- Ensure all requisitions are processed properly and placed in designated area.
- Maintains 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.
- Properly label and date all products to ensure safekeeping and sanitation.
- Able to apply advanced knife skills required for service.
- Read, measure and execute recipes.
- Maintain an exceptional menu knowledge and attention to detail with plate presentation.
- Prepare both hot and cold items and demonstrate a variety of cooking techniques
- Assist Chef and Chefs Tournants and other department personnel as needed in execution of service.
- Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups.
- Ensure food quality is superior and take action to correct any irregularities.
- Produce production list to ensure efficient execution of service.
- 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.
- Follow all health and safety regulations.
- Perform all other job-related duties as requested.
- None
- At least 21 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.
- Previous experience working in a similar resort setting
- 1 year as cook in a hospitality industry