Fry Cook - Bugsy & Meyers Steakhouse - Steady Extra (Flamingo LV)

The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements.

• Prepare, sautéed, broiled, fried, baked and grilled food items in accordance to kitchen needs.
• Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs.
• Perform preliminary preparation work in a timely manner.
• Ensures ingredient supply levels are accurate. 
• Move items from shelves to carts and transport to assigned stations for restocking purposes.
• Maintains the required par of food items in their assigned station from support areas throughout the property.
• Maintains a sanitary and organized work area.
• Understand proper safety and health codes and regulations and maintain them regularly.
• Ensure all areas assigned are clean and free of debris.
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Follows proper zoning procedures, returning/ storing product and equipment to designated areas.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.
• Effectively communicates with other team members, including service and kitchen maintenance personnel, chefs and managers.
• Verbally acknowledges chef’s instructions, responds in a professional manner.
• Assist with any other job related duties that may be assigned.
• Follows management directives.

• Work requires effective communication in English, both verbal and written form in a professional manner. 
• Work requires a minimum of one year’s experience as a cook.
• Work requires ability to work from a standing position for extended periods of time.
• Work requires a neat appearance with good personal hygiene.

ADDITIONAL REQUIREMENTS

• Nevada Health Card
• Loud, fast paced environment, 
• Multiple tasks to be handled under time constraint. 
•  Front-line cooks will have a great deal of direct public contact.
•  Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift.
•  Must be able to handle a heavy business volume in a timely manner. 
• Work requires pushing carts up to70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.