Las Vegas, NV 89158: Reliably commute or planning to relocate before starting work (Required). Knowledge of health, safety and sanitation rules and regulations. Ability to maintain a clean and organized work environment. Exposure to hazardous cleaning chemicals. Experience with interior of hotels, in restaurants and kitchen areas, with exposure to humidity, steam and extreme temperatures. Basic knowledge of cooking utensils and equipment, pots, pans, dish ware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles. Exhibits a basic knowledge, understanding and application of various cooking techniques. Able to apply basic knife skills required for preparation. Basic comprehension of English oral and written language. 2 Years minimum experience in a similar position preferred. Qualifications: (Include equipment knowledge/use) Following all health and safety regulations. Following all procedures and policies set forth by the company, division and department. Effectively communicating with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees. Working as a team, assisting all guests’ and employees’ needs and inquiries. Maintaining a high level of professionalism. Maintains a solid menu knowledge and attention to detail with plate presentation. Assisting as needed in execution of service. Ensuring all requisitions are processed properly and placed in designated area. Ensuring all products are rotating on a first-in, first-out philosophy. Assisting in lowering all food costs and wastes. Assisting the Chefs in all health, safety, and sanitation procedures. Keeping the kitchen, a clean, safe and sanitary environment in which to work making sure all kitchen sanitation standards are met. Maintains cooling logs using 6-hour cooling process. Properly labeling and dating all products to ensure safekeeping and sanitation. Regularly restocks all kitchen supplies and food items required for service. Maintaining a solid knowledge, understanding and preparation of base stocks and soups. Ensuring that all food quality meets specifications and guarantees. Responsible for preparation of all aspects of restaurants foods, hot and cold including banquets and special events. 
Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.Providing and maintaining high quality standards and procedures in preparing and serving all food.Operate kitchen equipment such as broilers, ovens, grills and fryers.Check the quality and freshness of ingredients.Set up workstations with required ingredients and equipment.Clean and sanitize work areas, equipment and utensils.
Maintain food safety and sanitation standards. Maintain a clean and safe work area, including handling utensils, equipment and dishes. 
Present, garnish and arrange final dishes.Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.Follow recipes, including measuring, weighing and mixing ingredients.Ensure ingredients and final products are fresh.They often have the following responsibilities: Cooks are responsible for delivering food that is not only delicious and cooked to the specifications of the customer but that is safe and fresh as well.
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