Canteen Food Hall Cook

WHAT YOU’LL DO

A Food Hall Cook plays a crucial role in the culinary operations of a food hall, which is a shared space that houses multiple food Vendors offering a variety of cuisines. The Canteen Food Hall Cook will be responsible for supporting the outlet kitchen chefs and assisting with the support of kitchen staff and Canteen Attendant Staff. This role will work on multiple stations within the kitchen and ensure the preparation and quality of food are to outlet standards. As a Food Hall Cook, you will be responsible for preparing and cooking a diverse range of dishes to meet the preferences of the food hall's customers. Your role involves collaborating with various food vendors within the food hall, ensuring the consistent quality of food, and contributing to a positive dining experience for patrons.

ROLE EXPECTATIONS

Responsibilities include, but are not limited to, the following:

Food Preparation:

• Prepare and cook a variety of dishes according to established recipes and standards.

Quality Control:

• Ensure that all food items meet high-quality standards in terms of taste, presentation, and consistency.

• Monitor and maintain proper food safety and hygiene practices according to SNHD.

Collaboration:

• Work closely with other cooks, chefs, Managers and Attendants to coordinate kitchen activities and maintain a smooth operation.

• Communicate effectively with team members to ensure efficient workflow.

Customer Service:

• Interact with customers and respond to their inquiries regarding menu items.

• Ensure a positive and friendly customer experience by delivering high-quality and timely food.

• Maintaining cleanliness of food stall, dining room, side station.

Adaptability:

• Ability to work in a fast-paced environment and adapt to changing menus and requirements and flex between front of house to back of house.

• Responsible for completing opening and closing duties.

SUPERVISORY RESPONSIBILITIES

• This position does not have any supervisory responsibilities.

REQUIREMENTS

• Formal culinary training or equivalent experience in a similar role.

• Proficiency in various cooking techniques and a diverse range of cuisines.

• Effective communication and teamwork skills to collaborate with different vendors and kitchen staff.

• Customer-oriented mindset with a focus on delivering a positive dining experience.

• Efficient time management skills to handle multiple tasks and meet deadlines.

• Understanding of and adherence to food safety and hygiene standards.

• Must be 21+ years of age or older.

PREFERRED

• Previous experience working in a similar position within a hospitality establishment.

• Previous experience working in a large, luxury resort setting.

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Must be able to qualify for licenses and permits required by federal, state, and local regulations.

• Health Card and Alcohol TAM card.

PHYSICAL REQUIREMENTS

• Must be able to work under time constraints and within established deadlines.

• Must regularly lift and/move up to 10 pounds, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORKING CONDITIONS

• Work is performed indoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke.

PAY RANGE

• The pay range for this position is $20.00/hour.

Rio Las Vegas is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Rio Las Vegas makes hiring decisions based solely on qualifications, merit, and business needs at the time.