JOB SUMMARY:

The fry cook is responsible for cooking and preparing a variety of menu items per recipe standards.

ESSENTIAL JOB FUNCTIONS:

• Prepares, broiled, fried, baked and grilled food items in accordance to 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 to assigned stations for restocking purposes.
• Maintains the required par 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.
• Assist with any other job-related duties that may be assigned.

QUALIFICATIONS:

• 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 ability to work from a standing position for extended periods of time.
• Work requires a neat appearance with good personal hygiene.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Loud, fast paced environment, multiple tasks to be handled under time constraint. Front-line buffet cooks will have a great deal of direct public contact. Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift. Must be able to handle a heavy business volume in a timely manner. Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.

Job Type: Part-time

Pay: $19.50 - $24.17 per hour

Benefits:

• Employee discount
• Flexible schedule
• Paid training

Experience level:

• 1 year

Restaurant type:

• Fine dining restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Las Vegas, NV 89109: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant experience: 1 year (Preferred)

Work Location: In person

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