Cook

The Culinary Academy of Las Vegas (CALV) is the country’s leading nonprofit culinary and hospitality training institute. CALV’s mission is to train people for successful hospitality careers in Las Vegas. CALV’s vision is to reduce poverty and eliminate unemployment by providing employability and vocational skills to youth, adults, and displaced workers.

The primary responsibility of the Cook is to prepare food items based on recipes for the needs of the kitchen. The Cook will develop constructive and cooperative working relationships with others and maintain them over time. The Cook will develop specific goals and plans to prioritize, organize, and accomplish his/her work as well as analyze information and evaluate results to choose the best solution for problem-solving.

RESPONSIBILITIES:

• Prepare both hot and cold items and demonstrate a variety of cooking techniques
• Must be able to follow recipes and menus
• Ensure all products are rotated on a first-in, first-out philosophy
• Ensure superior food quality and act to correct any irregularities
• Maintain complete knowledge of correct maintenance and use of equipment
• Maintain and strictly abide by State sanitation/health regulations and CALV requirements
• Meet with the Executive Chef to review production lists, anticipated business levels, changes, and other information pertinent to the job performance
• Prepare food products as assigned
• Inform the Executive Chef of any shortages before the item runs out
• Communicate any assistance needed during busy periods to the Executive Chef to ensure optimum service to all programs
• Inform the Executive Chef or designee of any excess items that can be used in daily specials or elsewhere
• Maintain temperature and tasting logs
• Maintain proper storage procedures as specified by the Health Department and CALV requirements
• Assist Stewards to ensure clean-up is a more efficient process
• Breakdown workstation(s) and complete closing duties; return all food items to proper storage areas
• Other related duties as necessary

QUALIFICATIONS:

• Demonstrate ability to produce high quality, large volume (small and large batch) food items, a la carte experience a plus
• Knowledge of all food products and ability to skillfully apply culinary techniques
• Knowledge of principles and processes for providing customer and personal services, meeting quality standards for services, and evaluation of customer satisfaction
• Basic overall knowledge of Food and Beverage preparation and presentation
• Knowledge of center of the plate, cuts and methods of preparations, excellent customer service skills, and professional appearance and demeanor
• Ability to read, translate, and execute recipes
• Own a full knife set and excellent knife skills (cut, dice, mince, and slice)
• Possess excellent interpersonal service skills
• Have interpersonal skills to deal effectively with all team members
• Work varied shifts, including weekends and holidays

PHYSICAL DEMAND:

This position requires bending and standing and the ability to lift 50 pounds or more; vision to read printed materials; and hearing and speech to communicate in-person or over the telephone. Accommodation may be made for some of these physical demands for otherwise qualified individuals who require and request such accommodation.

LICENSING AND CERTIFICATION:

• Must have reliable transportation/vehicle
• Possession of valid Health Card and Driver’s License.

EDUCATION& EXPERIENCE:

• Minimum of two (2) years of cooking experience and excellent knowledge of basic kitchen equipment
• High School diploma or equivalent preferred
• Ability to speak, read, and write in English

This job description lists the major duties and requirements of the job and is not all inclusive. Employee may be expected to perform job-related duties other than those contained in this document and may be required to have specific job-related knowledge and skills. Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the organization.