Cook III - Meril Part Time

• 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.

• 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.

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.