Cook III - Meril Full Time

Details stated in the listing

Named seniority

III

Job description

WE LOVE OUR WORK. ESSENTIAL DUTIES AND RESPONSIBILITIES Additional responsibilities may be assigned as needed: Ensure availability of high-quality perishable products for menu preparation Grill, broil, or sauté meats, fish, and other premium menu items Exhibit passion for culinary arts through creative preparation and presentation Collaborate with culinary team on menu development and creation of new items Follow company recipes in compliance with food safety and sanitation standards Stock, fill, and rotate kitchen products Receive and fulfill special food orders Maintain and perform general upkeep of work area Practice safe food handling procedures Prepare food in view of guests, ensuring quality and presentation Assist Chef de Cuisine and Sous Chef with daily specials and banquet preparations Monitor preparation methods, portion sizes, and food garnishing Support cooking and care of meats, fish, and complex dishes during peak hours BRING US YOUR BEST. QUALIFICATION REQUIREMENTS Must be at least 18 years of age High School Diploma or GED Prior experience and training in food preparation Presents a professional, pleasant, confident, and well-groomed appearance Builds and maintains effective working relationships with guests and staff Understands and follows recipes and menus Performs basic math functions accurately Fully knowledgeable of company and departmental policies and procedures Reads, writes, and communicates effectively in English SUPERVISORY RESPONSIBILITIES None LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating procedures, and manuals in English Strong verbal and written communication skills to interact effectively with guests, team members, and management Capable of conveying information clearly and professionally in high-pressure or fast-paced situations Able to understand and respond to guest inquiries, concerns, and feedback with courtesy and accuracy Must be able to document incidents, complete reports, and follow written instructions precisely Proficiency in communicating policies, procedures, and expectations to team members REASONING ABILITY Ability to apply common sense and sound judgment to carry out written, oral, or diagrammed instructions Strong problem-solving skills in standardized situations involving multiple variables Capable of making quick decisions under pressure while maintaining guest satisfaction and safety Able to assess situations and respond appropriately to guest needs, operational challenges, or unexpected events Demonstrates logical thinking and adaptability in a fast-paced, high-volume environment Must be able to prioritize tasks and manage time effectively during peak business hours Ability to interpret and follow company policies, procedures, and regulatory guidelines Maintains professionalism and discretion when handling sensitive or confidential information CERTIFICATES, LICENSES, REGISTRATIONS Must qualify for all licensing and permit requirements as mandated by federal, state, and local regulations Valid Clark County Health Card required PHYSICAL DEMANDS Regularly required to stand for extended periods and use hands to handle tools, equipment, and objects Frequently required to reach with arms, speak clearly, and actively listen in a fast-paced environment Visual acuity required, including close vision, color differentiation, and peripheral awareness Ability to lift and move: Up to 30 lbs regularly Up to 50 lbs frequently Up to 300 lbs occasionally (with assistance or equipment as needed) Must be able to push, pull, bend, twist, stoop, crouch, kneel, and maintain balance in various work environments, including confined or crowded spaces May be required to navigate stairs, ramps, and uneven surfaces Must be able to perform physical tasks safely and efficiently in a dynamic and guest-facing setting WORK ENVIRONMENT May be exposed to secondhand tobacco smoke Fast-paced, high-energy atmosphere requiring excellent multitasking and communication skills Frequent interaction with guests and team members in a dynamic customer service setting May involve standing, walking, or moving for extended periods during shifts Must be comfortable working in areas with varying noise levels, lighting, and temperature conditions Flexibility required to work nights, weekends, holidays, and overtime based on business needs Compliance with uniform and grooming standards is required Must adhere to all company policies, procedures, and regulatory guidelines Reasonable accommodations will be made for individuals with disabilities in accordance with applicable laws

Key responsibilities

Extracted from employer listing

• Ensure availability of high-quality perishable products for menu preparation
• Grill, broil, or sauté meats, fish, and other premium menu items
• Assist Chef de Cuisine and Sous Chef with daily specials and banquet preparations

Requirements

Extracted from employer listing

• High School Diploma or GED
• Prior experience and training in food preparation
• Valid Clark County Health Card required

Skills

Extracted from employer listing

• Builds and maintains effective working relationships with guests and staff
• Performs basic math functions accurately
• Reads, writes, and communicates effectively in English
• Strong verbal and written communication skills

Work hours and schedule

Extracted from employer listing

• Flexibility required to work nights, weekends, holidays, and overtime based on business needs

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