Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Uniform allowance
Job Description
The Venetian Resort is a world-renowned luxury hotel and casino located in Las Vegas, Nevada. Known for its elegant design inspired by Venice, Italy, the resort offers an exceptional blend of fine dining, entertainment, luxury accommodations, and unique shopping experiences. As one of the leading hospitality establishments in the region, The Venetian Resort prides itself on delivering unparalleled guest services and maintaining the highest standards in every aspect of its operations, including its culinary offerings. With a commitment to excellence, innovation, and guest satisfaction, The Venetian Resort continuously seeks passionate professionals to join its dynamic team and contribute to its success and reputation.
The Cook I position at The Venetian Resort is an integral role designed to support the kitchen’s operations by assisting outlet Chefs and kitchen staff with dedicated workstations. This role involves preparing food items primarily on cold stations such as pantry, garde manger, and dessert stations, ensuring that all dishes meet the outlet’s recipe standards and quality control requirements. The Cook I plays a crucial part in maintaining the cleanliness and organization of the kitchen environment, including tasks such as breaking down pallets, cleaning and arranging freezers and refrigerators, and managing food rotation with proper labeling and FIFO procedures. Safety and sanitation are heavily emphasized, with the requirement to adhere strictly to health codes and resort policies.
This position requires a hands-on approach, where the Cook I must demonstrate fundamental knife skills and basic culinary techniques while working under supervision and in collaboration with other cooks, especially during peak service periods. The role demands physical stamina to manage the demands of lifting up to 50 pounds, standing for extended periods, and working in a fast-paced environment with exposure to varying environmental factors. Excellent communication skills in English and the ability to follow detailed recipes and instructions carefully are essential.
Working at The Venetian Resort offers more than just a job; it provides opportunities for professional growth and learning within a prestigious hospitality environment. The resort supports its team members with ongoing training, adherence to safety standards, and a supportive work culture that values diversity and teamwork. Those selected for this role will enjoy a consistent schedule with varying shifts, including nights, weekends, and holidays, reflecting the operational needs of the hospitality industry. Employment at The Venetian Resort also demands commitment to professionalism and adherence to company conduct standards, ensuring that all team members contribute positively to the resort’s esteemed reputation.
The Cook I position at The Venetian Resort is an integral role designed to support the kitchen’s operations by assisting outlet Chefs and kitchen staff with dedicated workstations. This role involves preparing food items primarily on cold stations such as pantry, garde manger, and dessert stations, ensuring that all dishes meet the outlet’s recipe standards and quality control requirements. The Cook I plays a crucial part in maintaining the cleanliness and organization of the kitchen environment, including tasks such as breaking down pallets, cleaning and arranging freezers and refrigerators, and managing food rotation with proper labeling and FIFO procedures. Safety and sanitation are heavily emphasized, with the requirement to adhere strictly to health codes and resort policies.
This position requires a hands-on approach, where the Cook I must demonstrate fundamental knife skills and basic culinary techniques while working under supervision and in collaboration with other cooks, especially during peak service periods. The role demands physical stamina to manage the demands of lifting up to 50 pounds, standing for extended periods, and working in a fast-paced environment with exposure to varying environmental factors. Excellent communication skills in English and the ability to follow detailed recipes and instructions carefully are essential.
Working at The Venetian Resort offers more than just a job; it provides opportunities for professional growth and learning within a prestigious hospitality environment. The resort supports its team members with ongoing training, adherence to safety standards, and a supportive work culture that values diversity and teamwork. Those selected for this role will enjoy a consistent schedule with varying shifts, including nights, weekends, and holidays, reflecting the operational needs of the hospitality industry. Employment at The Venetian Resort also demands commitment to professionalism and adherence to company conduct standards, ensuring that all team members contribute positively to the resort’s esteemed reputation.
Job Requirements
- 18 years of age
- proof of authorization/eligibility to work in the United States
- must be able to obtain and maintain health card and any other certification or license as required by law or policy
- ability to lift or carry 50 pounds unassisted
- physically access all areas of the property and drive areas with or without reasonable accommodation
- maintain composure under pressure
- ability to interact appropriately with guests, management, team members and outside contacts
- ability for prolonged periods of walking, standing, stretching, bending and kneeling
- eye/hand coordination
- work in a fast-paced busy environment
- work indoors and be exposed to factors including CRT, noise, dust, and cigarette smoke
Job Qualifications
- High school diploma or equivalent
- degree in culinary arts or a related field or training preferred
- previous experience in a high-volume kitchen in a 4 or 5 star resort or hotel strongly preferred
- basic fundamental knife skills including cutting vegetables, fruits, bread, cheeses, and proteins
- ability to communicate clearly and effectively in English both in spoken and written form
- ability to read, understand, and execute basic recipes
- strong interpersonal skills to communicate effectively with guests and team members of different backgrounds and experience levels
- must be able to work varied shifts including nights, weekends, and holidays
Job Duties
- Preps and prepares cold items on the pantry, garde manger, and dessert stations throughout the outlet
- breaks down palettes, cleans and organizes freezers and refrigerators
- regularly checked by supervisor to ensure proper handling of equipment or tools and proper lifting techniques
- rotates food in coolers and freezers and dates all new products with the appropriate name of the food item and its expiration date, following proper FIFO rotation
- assists other cooks during peak periods
- maintains organization, cleanliness and sanitation of work areas and equipment to adhere to health code regulations and standards
- works in an appropriate non-hazardous manner avoiding self-injury and unsafe work methods
- consistent and regular attendance
- performs other related duties as assigned
Job Location
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