Cook II at Trump Ruffin Payroll, LLC

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Sep, 26

Salary

0.0

Posted On

23 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Production, Quality Control, Recipe Adherence, Inventory Management, FIFO, Sanitation Standards, Mise En Place, Kitchen Leadership, Food Presentation, Cost Control, Temperature Logging, Banqueting

Industry

Hospitality

Description

POSITION PURPOSE: The Cook II will be responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations. ESSENTIAL FUNCTIONS: * Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items. * Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations. * Prepares daily requisitions for supplies and food items for production. * Reads and employs math skills to follow recipes. * 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 others. * 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 manner. * Ensuring Front of the House items that are in the kitchen areas are properly labeled and stored (i.e. 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. * Performs all other job-related duties as requested QUALIFICATION STANDARDS: EDUCATION: Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred. EXPERIENCE: Three or more years cooking experience required. Prior resort and restaurant cooking experience preferred. Must be able to work days, nights, holidays and weekends. LICENSES OR CERTIFICATES: Must be able to obtain a Health Card from the Southern Nevada Health District "Trump Hotel Las Vegas Participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.”

Responsibilities

Responsible for food production, quality control, and station setup for various food items including meats, fish, and sauces. Ensures strict adherence to recipes, sanitation standards, and efficient inventory rotation using FIFO.