Banquets-Cooks - Las Vegas, NV

The Banquet Cook is responsible for preparing food for banquets. · ...

The Banquet Cook is responsible for preparing food for banquets.Prior line cooking experience including sauté, grill, fry oven and steam. · Posses a team player attitude and be flexible. · Understand and have basic knowledge of sanitation procedures. · ...

The SHOW comes alive at MGM Resorts International. · Maintain solid knowledge of food products and skillfully apply culinary techniques · Identify and safely use kitchen equipment · ...

Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? · ...

BANQUET COOK Job summary: Cook is responsible for assisting the Culinary banquet team in food preparation, plating and execution of events. Essential Duties And Responsibilities: Follows company specifications, communicates equipment issues to chef, reads and measures recipes, ma ...

The Banquet Cook is responsible for executing recipes and performing general production in a timely manner. They must communicate effectively with management and co-workers to ensure preparation and service of the highest quality. · ...

The primary responsibility of the Cook is to assist the Culinary banquet team in food preparation. · Follows and executes all plate and food items according to company specifications · Maintain a respectful and professional temperament during high stress service · ...

Assists in the production of food served at catered events. · Assist in the food production of the event. · Ensure an appropriate number of staff is schedule. · ...

The Cook assists the Culinary banquet team in food preparation, plating, and executing events according to specification. · Follows and executes all plate and food items according to company specificationsAble to read and measure recipesMaintain a respectful and professional temp ...

Reporting to the Assistant Chef and/or Executive Sous Chef, it is the responsibility of the Banquet Cook to execute recipes, perform general production, and operate a specific station with others or individually. · Knowledgeable of weights, measures and various cooking techniques ...

Reporting to the Assistant Chef and/or Executive Sous Chef it is the responsibility of the Banquet Cook to execute recipes perform general production and operate a specific station with others or individually while ensuring preparation and service is of the highest possible quali ...

Lead banquet cooks anticipate guests' needs and respond with urgency. They prepare food according to established menu plans and maintain kitchen control. · ...

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. · ...

Prep and cook hot and cold foods in any of the culinary operations. · ...

The primary responsibility of the Cook III - Banquets is to maintain quality control to ensure all products are served according to procedures and to the guests' satisfaction. · Follows the methods of food preparation and cooking... · ...

+The primary responsibility of the Cook III - Banquets is to maintain quality control to ensure all products are served according to procedures and to the guests' satisfaction. · +Knowledge of soup, sauces, meat, fish, poultry, casserole, and vegetable preparations. · Able to rea ...

The Cook is responsible for preparing all food items based on standardized recipes for the Restaurants Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. · ...

The Cook II (Full-TIme) is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, · Maintain cleanliness and organization of all storage areas. · ...

The primary responsibility of the Cook III - Banquets is to maintain quality control to ensure all products are served according to procedures and to the guests' satisfaction. ...

The Cook II (Full-TIme) is responsible for preparing all food items, · based on standardized recipes, for the Restaurants, Room Service, · Employee Cafeteria and Banquets, while maintaining the highest · standards to produce an appealing and appetizing product. · ...