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Prep Cook

5 months ago

Las Vegas, United States CHICA LAS VEGAS Full time

** Prep Cook**

Location * Summary

* Description

* Skills

Summary **Prep Cook** Salary To Be discussed Schedule Part Time, Full Time Experience Minimum 1 year of experience Location Category Fine Dining Cuisine Latin American **Prep Cook**

Description CHICA at The Venetian Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas.

The restaurants menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more.

CHICA is open daily for breakfast, lunch, dinner and weekend brunch.

REPORTS TO: Sous Chef

KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff

Job Description:

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in accordance with departmental quality standards and recipes. Maintain organization, cleanliness and sanitation of work areas and equipment.

Requirements:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to perform job functions with attention to detail, speed and accuracy

Ability to prioritize, organize and follow through

Ability to be a clear thinker, remain calm and resolve problems using good judgment

Ability to work well under pressure of meeting production schedules and timelines for guests' food orders

Ability to maintain good coordination

Ability to work with all products and ingredients involved

Ability to use all senses to ensure quality standards are met

Ability to differentiate dates

Ability to operate, clean and maintain all equipment required in job functions

Ability to comprehend and follow recipes

Ability to perform job functions with minimal supervision

Ability to work cohesively with co-workers as part of a team

Must be able to maintain tact and be cool under pressure

Able to work flexible hours necessary including off hours, weekends and holidays

Able to effectively communicate in English, in both written and oral form

Responsibilities:

Maintain and strictly abide by state sanitation/health regulations (where applicable)

Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly

and safely

Maintain complete knowledge of and comply with all departmental policies and procedures

Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance

Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift

Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service

Prepare all menu items following recipes and yield guides, according to department standards

Assist in monitoring inventory of prepared food items to keep waste down while managing 86s

Minimize waste and maintain controls to attain forecasted food cost

Transport empty, dirty pots and pans to the pot wash station

Work Environment

While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners

The noise level in the work environment is usually loud

While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or

controls; reach with hands and arms; talk or hear; and taste or smell

The employee frequently is required to walk

Preferred:

Minimum 1 years experience in high volume or upscale kitchens

Culinary degree from accredited school or university

Excellent verbal and written communication skills

Excellent critical thinking and decision-making skills

In the late 1960s film classic Cool Hand Luke, Paul Newmans devil-may-care attitude lands him in a Florida jail for cutting off the heads of parking meters. Outnumbered, Newman is dared by his cellmates to eat 50 hard-boiled eggs in an hour. Fueled by his stubborn instincts and unwillingness to conform, Newman trumps his naysayers and defies all odds proving that he can accomplish anything he sets his mind to.

Its this ethos on which our company was founded. 50 Eggs is a place where ideas become plans, plans become actions and actions become success and growth. Its a place where we always find a way to overcome the impossible a place where we can eat 50 Eggs.

50 Eggs is comprised of highly-driven, passionate professionals who share a wide range of strengths and expertise. The Executive Team is proudly composed of a versatile task force of experts focused on company culture, guest service excellence, food and beverage management, training and development programs, and strong sales practices; a set of ingredients that set us apart from the rest.

Operators, culinarians, service industry professionals and sales & marketing mavens alike join 50 Eggs for a career, not a job. We are a family that is driven by our defined Core Values, and led by our philosophy that We Can Eat 50 Eggs. We are committed to providing our team a space to not only do what they love but to expand our knowledge individually and cohesively to grow as a company within the various fields

Translate Experience Minimum 1 year of experience Location Skills Fine Dining Experience Fast-Paced Experience Culinary Degree/Training By applying you confirm you have these skills. Experience **Minimum 1 year of experience** Your profile is almost ready, stand out by polishing and completing your profile %