Position Overview:

The primary responsibility of the Cook I - Banquets is to maintain quality control to ensure all products are served according to procedures and to the guests’ satisfaction.

All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

Essential Duties & Responsibilities:

• Obtains food items from warehouse, cook/chill and distributes appropriately to kitchen staff.
• Properly rotates food in coolers and freezers. Dates all new products.
• Monitors and notifies supervisor when stock items fall below par levels.
• Maintains organization, cleanliness and sanitation of work areas and equipment.
• Completion of a task or assignment requires use of equipment, tools or systems related to the proper performance of the service.
• Provide a service for others, and provide expertise based on information keyed, gathered, studied, processed or reviewed.
• Possess skills to expedite clerical processing, perform a service, evaluate information, and take action based upon information to complete a task or assignment or activity.
• Provide a service or assistance to meet the needs of a guest, client or customer.
• Proper performance requires knowledge of a specific function or activity and familiarity with policies and procedures of the department.
• Comply with policies and procedures of the department or section in order to complete service satisfactorily.
• Proper performance requires some physical and mental dexterity in order to accomplish tasks associated with the completion of the service.
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Performs other related duties as assigned.

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Company Standards of Conduct

All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Additional Duties & Responsibilities:

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• High school diploma or equivalent vocational training certificate.
• Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy.
• Previous experience in a high volume kitchen in a 4 or 5 star resort or hotel is strongly preferred.
• Basic reading, writing and mathematical skills.
• Must be able to work with others, communicate well, give direction, review the work of others, and provide guidance and counsel when needed to achieve department goals and objectives.

Minimum Qualifications:

• 
  Must maintain a positive attitude toward work and interface with hotel guests in a congenial and polite manner.
• Must be able to address stressful situations with clients with dignity and the utmost tact and politeness.
• Ability to communicate clearly and effectively in English, both in spoken and written form.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends and holidays.

Physical Requirements:

Must be able to:

• Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
• Physically access all areas of the property and drive areas with or without a reasonable accommodation.
• Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
• Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
• Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
• Work in a fast-paced and busy environment.
• Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.