Cook III - Bakery

## Position Overview

The primary responsibility of the Cook III –Banquet bakery is to support the Sous Chefs and Chef de Cuisine by working in all stations with the kitchen, conducts product inventories, ensures the preparation and quality are to outlet standards, recipes, and training. They also support in fulfilling job responsibilities with-in the department and maximize opportunities for success. All duties are to be performed in accordance with departmental and The Venetian Resorts policies, practices, and procedures. This is a safety–related position.

## Essential Duties & Responsibilities

- Combines all standard mixes, ingredients for various preparation from elaborate small scale recipe to very large batches (sponge cakes, custard, cookies)
- Assist all stations with food prep, cooking, plating, when needed.
- In the absence of the Chef on Duty, they serve as the lead and support and can give clear and concise suggestions and/or directions to other team members where appropriate
- Maintaining the highest level of food presentation and quality, will be the ones to execute VIP guest(s) dishes during service
- Completes precooking preparation work on all items.
- Ability to complete chocolate tempering as well as elaborate chocolate decorations.
- Ability to build and finish celebration cakes, wedding cake style.
- Ability to bake at a very consistent level very large volume of breakfast pastries, made in house and ready to bake products.

## Additional Duties & Responsibilities

- Dates all products, raw unfabricated or prepped items.
- Maintains proper cooking temperatures for all products.
- Practices FIFO (First In, First Out) by correctly labeling all products, whether raw and newly received unfabricated goods, or prepped and ready to serve items, cooked or raw.
- Breaks down pallets, clean and organizes refrigerators and freezers daily
- Maintains organization, cleanliness and sanitation of work areas and equipment, to adhere to all health code regulations and standards
- Works in an appropriate non-hazardous manner avoiding self-injury and unsafe work methods.
- Safety is an essential function of this job.
- Consistent and regular attendance is an essential function of this job.
- Obtain and maintain position-specific licensing
- Performs other related duties as assigned.

## Additional Duties & Responsibilities

Company Standards of Conduct

All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Companys standards, work requirements and rules of conduct.

## Additional Duties & Responsibilities

## Minimum Qualifications

- 18 years of age.
- Proof of authorization/eligibility to work in the United States.
- High School Diploma or equivalent.
- Degree in Culinary Arts or a related field or training, preferred
- Must be able to obtain and maintain Health and any other certification or license, as required by law or policy.
- 3 years of experience in a high-volume kitchen.
- Demonstrated experience in a 4 or 5 star resort or hotel preferred.
- Working knowledge of basic kitchen equipment.
- Ability to communicate clearly and effectively in English, both in spoken and written form.
- Ability to translate recipes into finished dishes, and is a aid for Chefs during VIP functions and events to be the ones to fire and execute specific dishes
- Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
- Must be able to work varied shifts, including nights, weekends and holidays.

## Physical Requirements

Must be able to

- Lift or carry 50 pounds, unassisted, in the performance of specific tasks, transporting, pulling, pushing, as assigned.
- Physically access all areas of the property and drive areas with or without reasonable accommodation.
- Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
- Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
- Ability for prolonged periods of time to walk, stand, stretch, bend and kneel
- Eye/hand coordination.
- Work in a fast-paced and busy environment.
- Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.