The Cook plays a vital role in preparing and cooking a diverse range of dishes, contributing to the exceptional dining experience for our valued guests. Culinary expertise, attention to detail, and ability to work efficiently in a fast-paced environment will be instrumental in delivering high-quality and delicious meals that exceed our guests' expectations.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The following and other duties may be assigned as necessary:
Prepare and portion ingredients according to recipes and menu specifications, ensuring quality and consistency in every dish
Utilize various cooking techniques, including grilling, frying, baking, sauteing, and roasting, to create flavorful and well-executed dishes
Assist in executing the menu items during service hours, ensuring all dishes are prepared and presented to the highest standards
Follow food safety and sanitation guidelines, maintaining a clean and organized kitchen workspace to ensure a safe dining environment
Assist in monitoring and managing food inventory, and restocking supplies as needed to support efficient kitchen operations
Work closely with other members of the kitchen team, including chefs, sous chefs, and kitchen assistants, to ensure smooth coordination during service
Conduct taste tests and visual checks on dishes to maintain the highest level of quality and presentation before serving
Adhere to preparation and cooking timelines to ensure all dishes are ready for service on time
Accommodate guests special requests or dietary needs, preparing customized dishes while maintaining the integrity of the menu
Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary.
QUALIFICATION 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 essential functions.
Must be at least 18 years of age.
High school diploma or equivalent required
Proven culinary skills and experience in food preparation, cooking, and kitchen operations
Demonstrated creativity in developing and presenting visually appealing and delicious dishes
A keen eye for detail to ensure accurate preparation and presentation of dishes
Familiarity with food safety regulations and best practices to ensure a safe and hygienic kitchen environment
Capable of standing for extended periods and lifting heavy pots, pans, and trays
Excellent communication and collaboration skills to work effectively as part of a kitchen team
Formal culinary education or relevant certifications are beneficial but not mandatory
Must be willing and able to work a flexible schedule to include nights, holidays, and weekends
Work in a fast-paced, busy, and somewhat stressful environment.
DIVERSITY COMMITMENT
Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect.
CERTIFICATES, LICENSES, REGISTRATIONS
Member must be able to qualify for licenses and permits required by federal, state, and local regulations.
LANGUAGE SKILLS
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.
REASONING ABILITY
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision.
The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The noise level in the work environment is usually moderate.
The member could be exposed to an environment containing unrestricted secondhand tobacco smoke.
PAY TRANSPARENCY
Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment.
In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility.