Primary responsibility of Cook II is to perform all levels of food preparation, which may include the ingredient preparation, and maintaining a specific station with others and/or individually based on standardized recipes, plating, or instruction. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. Responsibilities may include areas such as garde manage, fryer, sauté, grill, middle or other instructed areas.

Core Job Responsibilities/ Duties:

Demonstrates presenteeism and job performance records
Communicates effectively with team members and management regarding kitchen operations.
Prepares all menu items accurately per recipe guidelines, including conversion capabilities, and understands mis en place expectations.
Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
Transports supplies from the storeroom and stocks in designated areas.

Starts prep work on items needed for the particular menu of the day.
Ensures all requisitions are processed properly and placed in the designated area.
Assist Cooks I, II, & III in execution of service.
Maintain solid knowledge, understanding and preparation of base sauces, stocks, and soups.
Work as a team, assisting all guests and employees’ needs and inquiries. Completes opening duties such as setting up workstation with required place, tools, equipment, and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day; and informing the Assistant Chef and/or Executive Sous Chef or other co-workers of any supplies that need to be requisitioned for the day's tasks.

Continues prep work after the meal period for the next meal service.
Identifies and safely uses all kitchen equipment.
Properly labels and dates all products to ensure safekeeping and sanitation.
Perform other job-related duties as requested.
The Cookperforms other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks, and assignments that contribute to the mitigation or response to any public health emergency.

Qualifications:

High school diploma or equivalent.
Minimum of two (2) years of experience as a Cook in a fast paced, high-volume restaurant

Must be authorized to work in the United States
Must obtain a Southern Nevada Health District Health Card
Must be at least 18 years of age.
Must have a minimum of 3-years' experience within an Asian inspired and/or culinary food service.
Must have Wok experience.
Bi-lingual in English and Chinese, Mandarin, or Cantonese preferred.
Knowledgeable of weights, measures, and various cooking techniques.
Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, coolers, slicers, beverage machines, Cryovac machine and small wares.

Knowledge of health, safety, and sanitation regulations.
Advanced knowledge of basic kitchen equipment.
Must possess the physical ability to access all areas of the restaurant.
Working knowledge of large production kitchen equipment.
Must possess basic mathematical skills.

Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
Must be available to work various shifts to include nights, weekends and holidays.
Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.

Physical Requirements/ Working Conditions – Environment:

Work is performed in a kitchen environment

Must be tolerant to varying conditions of moderate to loud noise levels, temperature, illumination, and air quality which may include exposure to smoke.
Constant interactions with hotel executives, department management, employees, and guests.
Prolonged sitting or standing and physical mobility to include eye/hand coordination when performing kitchen tasks.
Able to work under physically demanding situations to include but not limited to - balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, carrying and constant audible communication via speaking and listening. Occasionally handle items up to 50 pounds.
General knowledge and use of standard office equipment.

Ability to distinguish letters, numbers, and symbols
Work varied shifts, including nights, weekends and holidays.
Other – Must be flexible if needed for occasional work outside of normal business hours

Equal Opportunity Employer:

Palms provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

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Cook II - Send Noodles - On Call