ESSENTIAL DUTIES AND RESPONSIBILITIES

Additional responsibilities may be assigned as needed:

• Ensure availability of high-quality perishable products for menu preparation
• Grill, broil, or sauté meats, fish, and other premium menu items
• Exhibit passion for culinary arts through creative preparation and presentation
• Collaborate with culinary team on menu development and creation of new items
• Follow company recipes in compliance with food safety and sanitation standards
• Stock, fill, and rotate kitchen products
• Receive and fulfill special food orders
• Maintain and perform general upkeep of work area
• Practice safe food handling procedures
• Prepare food in view of guests, ensuring quality and presentation
• Assist Chef de Cuisine and Sous Chef with daily specials and banquet preparations
• Monitor preparation methods, portion sizes, and food garnishing
• Support cooking and care of meats, fish, and complex dishes during peak hours

QUALIFICATION REQUIREMENTS

• Must be at least 18 years of age
• High School Diploma or GED
• Prior experience and training in food preparation
• Presents a professional, pleasant, confident, and well-groomed appearance
• Builds and maintains effective working relationships with guests and staff
• Understands and follows recipes and menus
• Performs basic math functions accurately
• Fully knowledgeable of company and departmental policies and procedures
• Reads, writes, and communicates effectively in English

SUPERVISORY RESPONSIBILITIES

• None

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules, operating procedures, and manuals in English
• Strong verbal and written communication skills to interact effectively with guests, team members, and management
• Capable of conveying information clearly and professionally in high-pressure or fast-paced situations
• Able to understand and respond to guest inquiries, concerns, and feedback with courtesy and accuracy
• Must be able to document incidents, complete reports, and follow written instructions precisely
• Proficiency in communicating policies, procedures, and expectations to team members

REASONING ABILITY

• Ability to apply common sense and sound judgment to carry out written, oral, or diagrammed instructions
• Strong problem-solving skills in standardized situations involving multiple variables
• Capable of making quick decisions under pressure while maintaining guest satisfaction and safety
• Able to assess situations and respond appropriately to guest needs, operational challenges, or unexpected events
• Demonstrates logical thinking and adaptability in a fast-paced, high-volume environment
• Must be able to prioritize tasks and manage time effectively during peak business hours
• Ability to interpret and follow company policies, procedures, and regulatory guidelines
• Maintains professionalism and discretion when handling sensitive or confidential information

CERTIFICATES, LICENSES, REGISTRATIONS

• Must qualify for all licensing and permit requirements as mandated by federal, state, and local regulations
• Valid Clark County Health Card required

PHYSICAL DEMANDS

• Regularly required to stand for extended periods and use hands to handle tools, equipment, and objects
• Frequently required to reach with arms, speak clearly, and actively listen in a fast-paced environment
• Visual acuity required, including close vision, color differentiation, and peripheral awareness
• Ability to lift and move:
  • Up to 30 lbs regularly
  • Up to 50 lbs frequently
  • Up to 300 lbs occasionally (with assistance or equipment as needed)
• Must be able to push, pull, bend, twist, stoop, crouch, kneel, and maintain balance in various work environments, including confined or crowded spaces
• May be required to navigate stairs, ramps, and uneven surfaces
• Must be able to perform physical tasks safely and efficiently in a dynamic and guest-facing setting

WORK ENVIRONMENT

• May be exposed to secondhand tobacco smoke
• Fast-paced, high-energy atmosphere requiring excellent multitasking and communication skills
• Frequent interaction with guests and team members in a dynamic customer service setting
• May involve standing, walking, or moving for extended periods during shifts
• Must be comfortable working in areas with varying noise levels, lighting, and temperature conditions
• Flexibility required to work nights, weekends, holidays, and overtime based on business needs
• Compliance with uniform and grooming standards is required
• Must adhere to all company policies, procedures, and regulatory guidelines
• Reasonable accommodations will be made for individuals with disabilities in accordance with applicable laws