Trump International Hotel & Tower Las Vegas
Job Description for:
Cook 2, PM Shift
Executive Chef, Sr. Sous Chef, Sous Chef, Banquet Chef, Chef de Cuisine, Chef de Partie, Cook 1
The Cook 2 will maintain the highest level of culinary and sanitation standards at all times.
Qualifications and Physical/Mental Requirements
-1 to 3 years of professional cooking experience
-Must be able to stand and be on feet for a long period of time
-Must be able to life 25 or more pounds
-Strong background in sanitation
-Strong verbal and written communication skills in the English language.
-Excellent overall communication skills
Specific Position Requirements
-Properly follow all standardized recipes in accordance to the established procedures
-Follow and keep motivation in the kitchen.
-Maintain productivity level of mise en place.
-Assist in all areas of production including prep and line work.
-Gain complete knowledge of all food items on menus including recipes and presentation.
-Communicate effectively with other Sous Chefs and all line cooks.
-Utilize interpersonal and communication skills to lead, influence and encourage other.
-Lead by example.
-Follow all sanitation and maintenance standards of equipment.
– Assist in determining food presentation.
-Help control food costs.
-Work closely with stewarding in regards to any operational issue.
-Assist in developing and maintaining a safe and clean working environment.
-Ensuring warehouse is organized and held to the highest level of sanitation.
-Ability to prioritize, organize and follow up.
-Ability to focus attention on details.
-Ability to work well under pressure while completing multiple tasks within any given .period of time.
-Set up workstations with necessary supplies: maintain cleanliness throughout shift.
-Ensure all product is properly rotated using FIFO including Pastries, Bread, Produce, Dry goods, Dairy, Freezer, Etc.
-Organize, Prepare and Execute am/pm banquets.
-Keep all areas organized, FIFO, and up to date including Freezer, Walk-ins, Reach-ins, Food surfaces and dry Storage.
-Ensuring all cooks have taken breaks on a daily basis, and covering stations if necessary.
-Ensuring there is no 86 items, making the chef aware of product that is running low, and
or substituting for something else, ensuring guests’ satisfaction.
-Maintain and complete the temperature logs on a daily basis.
-Ensuring all equipment in all areas are functioning properly, report to a sous chef if otherwise to ensure a prompt repair.
-Randomly check food temperature on all stations in all kitchens to ensure food quality and sanitation.
-Ensuring all food is put away properly in timely matter.
-Ensuring Front of the house items that are in the kitchen areas are properly labeled and stored.
(Butter, bread, cream cheese, bagels).
-Making decisions and solving issues when the Chef de Partie is absent.
-Establishing all par levels for all ingredients/dishes and communicating with Sous Chef and/or FOH manager.
-Understand all menu items and components for every dish.
-The Ability to cover all stations.
-Ensuring all standards are being followed with every dish.
-Ability to work well under pressure while completing multiple tasks within any given period of time.
-Making decisions and solving issues when any culinary management or supervisory personnel are absent.