Cook Fry-Steady Extra - (Flamingo LV)

The Cook is responsible for preparing recipes and food items inf accordance with the Executive Chef’s requirements.

• Prepare and cook food items using various methods such as sautéing, broiling, frying, baking, and grilling according to kitchen requirements.
• Operate kitchen equipment including grills, fryers, broilers, ovens, and French tops as needed.
• Complete preliminary food preparation tasks in a timely and efficient manner.
• Monitor and maintain accurate ingredient supply levels.
• Transport items from storage areas to workstations for restocking purposes.
• Ensure assigned stations are stocked to required par levels from support areas throughout the property.
• Always maintain a clean, sanitary, and organized work area.
• Adhere to all safety, health, and sanitation codes and regulations consistently.
• Keep all assigned areas free of debris and hazards.
• Demonstrate proper care, storage, use, and cleaning of kitchen tools and equipment.
• Apply correct procedures for storing and handling perishable items to maintain quality, security, and integrity.
• Prepare food products according to standard recipes and specifications.
• Respond positively to training and feedback from chefs.
• Communicate effectively with team members, including service staff and kitchen maintenance personnel.
• Perform other job-related duties as assigned.

• Ability to communicate effectively in English, both verbally and in writing, in a professional manner.
• Minimum of one (1) year experience as a cook or in a similar culinary role.
• Ability to stand for extended periods of time and perform repetitive tasks as required.
• Flexible availability, including the ability to work any day of the week and any shift as needed.
• Maintain a neat, professional appearance and practice excellent personal hygiene.
• Must be at least 18 years old.
• Must be able to obtain a NV Health Card

ADDITIONAL REQUIREMENTS

• Work in a loud, fast-paced environment while handling multiple tasks under time constraints.
• Requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift.
• Ability to manage heavy business volume efficiently and in a timely manner.
• Push carts weighing up to 70 lbs. and lift full pots weighing up to 100 lbs.
• Perform repetitive tasks such as stirring for extended periods.
• Work in extreme temperature conditions, including hot and cold environments.
• Frequent bending at the waist during food preparation and service.