Prep Cook

CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas.The restaurant's menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more.CHICA is open daily for breakfast, lunch, dinner and weekend brunch.REPORTS TO: Sous ChefKEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B StaffJob Description:Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in accordance with departmental quality standards and recipes. Maintain organization, cleanliness and sanitation of work areas and equipment.Requirements:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Ability to perform job functions with attention to detail, speed and accuracyAbility to prioritize, organize and follow throughAbility to be a clear thinker, remain calm and resolve problems using good judgmentAbility to work well under pressure of meeting production schedules and timelines for guests' food ordersAbility to maintain good coordinationAbility to work with all products and ingredients involvedAbility to use all senses to ensure quality standards are metAbility to differentiate datesAbility to operate, clean and maintain all equipment required in job functionsAbility to comprehend and follow recipesAbility to perform job functions with minimal supervisionAbility to work cohesively with co-workers as part of a teamMust be able to maintain tact and be cool under pressureAble to work flexible hours necessary including off hours, weekends and holidaysAble to effectively communicate in English, in both written and oral formResponsibilities:* Maintain and strictly abide by state sanitation/health regulations (where applicable)* Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properlyand safelyMaintain complete knowledge of and comply with all departmental policies and proceduresMeet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performanceInspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shiftOrganize all the various prep items needed from different areas to ensure that all items are in place and ready for servicePrepare all menu items following recipes and yield guides, according to department standardsAssist in monitoring inventory of prepared food items to keep waste down while managing 86'sMinimize waste and maintain controls to attain forecasted food costTransport empty, dirty pots and pans to the pot wash stationWork EnvironmentWhile performing the duties of this job, the employee is regularly exposed to heat from the stoves and burnersThe noise level in the work environment is usually loudWhile performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, orcontrols; reach with hands and arms; talk or hear; and taste or smell* The employee frequently is required to walkPreferred:Minimum 1 years' experience in high volume or upscale kitchensCulinary degree from accredited school or universityExcellent verbal and written communication skillsExcellent critical thinking and decision-making skillsFounded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.