The Cook is responsible for preparing food items according to standardized recipes, maintaining cleanliness and organization in the kitchen, and ensuring that all meals are prepared in a timely, efficient, and high-quality manner. The role requires attention to detail, a strong sense of teamwork, and the ability to work in a fast-paced environment.

KEY RESPONSIBILITES: -Prepare and cook menu items according to recipes and quality standards. -Ensure all food is cooked to the proper temperature, and presentation is consistent. -Follow all food safety and sanitation guidelines. -Maintain the cleanliness of workstations, kitchen equipment, and food storage areas. -Communicate effectively with kitchen staff and FOH team to ensure smooth service. -Assist with prep work and restocking as needed during shifts. -Report any food shortages, equipment issues, or safety concerns to the supervisor. -Follow opening and closing kitchen procedures. -Comply with company policies and health department regulations.

QUALIFICATIONS: -Proven 2-year experience as a cook in a commercial kitchen or restaurant preferred -Must possess and maintain a Southern Nevada Health Department Food Handler Card.

-Ability to speak and read occupational English. -Knowledge of kitchen equipment, food safety, and handling procedures -Ability to work quickly and efficiently under pressure -Strong communication and teamwork skills -Flexibility to work Saturdays and holidays -Physical stamina to stand for long periods and lift up to 50 lbs

WORK ENVIRONMENT: -Fast-paced kitchen environment -Exposure to heat, cold, and sharp equipment -Requires standing, lifting, bending, and reaching for extended periods

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Cook