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Cook- Concession
US-NV-Las Vegas

Job Title: Cook- Concession

Location: Encore

Job Description and Responsibilities:

Wynn Resorts is a Fortune 500 company led by hospitality industry visionary Steve Wynn. Currently operating in the top two casino gaming markets in the world, Wynn is financially stable and growth oriented. Our 12,000 employees at our Wynn Las Vegas and Encore properties have helped us win more Forbes Travel Guide Five-Star Awards than any other independent hotel company in the world. Wynn resorts are known for their innovative design, luxury offerings, and exceptional guest service. Joining Wynn means working for a leader in the global resort industry, one that has set today’s standards and will likely define them tomorrow.

Cook - Concession works on all guest-facing stations within the outlet and is responsible for greeting, interacting, taking food orders, and executing food preparation while providing excellent customer service as defined by outlet standards. Accountability of the this position also includes completing side work, unloading and storing warehouse deliveries, conducts product inventories and maintains quality standards, cleanliness and sanitation of work areas and operation of kitchen equipment in accordance with state and local health and food safety regulations.

Job Responsibilities:

*Provide exceptional guest service experience per Wynn service standards.
*Promptly greeting guests with a smile and friendly demeanor. Engaging positively by maintaining eye contact, interacting enthusiastically, and communicating professionally with customers.
*Using proficient product knowledge to apply suggestive selling techniques and address inquiries.
*Taking, preparing, and finishing food orders on guest-facing food stations.
*Meeting quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards.
*Properly labeling all products to ensure safekeeping and sanitation.
*Applying adept knife skills required for preparation.
*Breaking down work station and completes closing duties which include but not limited to returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins.
*Maintaining accurate inventories while informing management of restocking needs to prevent product shortages.
*Notifying chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.
*Abides by the food and beverage guest-facing dress code standard.
*All other duties as assigned by management.

Job Requirements:


*Candidates must be able to verbally communicate professionally in English, read and follow recipes, and complete basic mathematical calculations. Second language is preferred, but not required.
*Minimum of three years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment is preferred, but not required.
*Minimum of one year guest service experience in a high volume environment is preferred, but not required.
*Demonstrated ability to organize and work independently and as part of a team.
*Must possess outstanding organizational and interpersonal skills, as well as excellent attention to detail.
*Must be enthusiastic, friendly and energetic with a genuine desire to provide outstanding service.
*Ability to multi-task in a fast-paced environment and have the ability to think dynamically while being attentive to customers.
*Must have the ability to handle cash transactions on a point of sale system.
*Must exhibit extensive sanitation and culinary knowledge and accurate knife skills.
*Requires the ability to work in an organized fashion and within a team environment.
*Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using good judgement.
*Must possess a positive, “whatever it takes” attitude
*Must have an open mind and willingness to learn new processes and concepts
*Must possess the ability to prioritize and follow through in order to meet deadlines.
*Must be able to obtain any necessary work cards for the position prior to start and maintain those cards during the course of employment
*Culinary training degree is preferred, but not required.
*Candidates must be a minimum of 18 years of age.