Credit One Bank Careers

Grill Cook in Las Vegas, NV at Credit One Bank

Date Posted: 7/11/2018

Job Snapshot

Job Description

Position Summary

Prepare recipes and food items in accordance with standard operating procedures. Position is responsible for the preparation, service, production and storage of food items.

Summary of Essential Job Functions

• Reads and executes recipes and utilize portion control and measuring devices.
• Bakes, roasts, broils, steams, sautés, grills and fries food items as ordered (or as directed) using proper cooking methods and specifications.
• Operates and maintains kitchen production equipment in accordance with established guidelines and safety procedures.
• Slices, dices, chops, and prepares foods using knives.
• Rotates food products to ensure freshness and maintain a clean and organized work area. 
• Follows local Health Department food code rules and regulations.
• Maintains par levels of operating supplies and food products.
• Explains menu items to customers and prepare all called in ticket orders.
• Identifies herbs and spices and differentiate uses of each; seasons food to enhance natural flavor.
• Prepares plates for service by portioning meat, adding sauces or gravies, and garnishes as specified. 
• Performs live cooking or meat carving in customer presence as needed.
• Maintains composure in stressful situations.
• Performs other duties as assigned.

Job Requirements

Position Requirements

Current Nevada Health Department card required. 1-2 years cooking experience preferably as a grill cook. Must be neat, orderly, and possess excellent customer service skills. Ability to interface with customers required. Knowledge of Kitchen Sanitation Requirements mandatory. Available to work scheduled shifts to include overtime when needed.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee must have the stamina to stand and/or walk for an extended period of time. Mobility to work in a typical institutional kitchen and use institutional kitchen equipment. The employee is routinely required to perform manual labor associated with food preparation for large groups. Must be able to walk, sit, balance, stoop, kneel, crouch or crawl, taste and smell, and have the strength to lift and maneuver up to 75 pounds; able to push and pull carts and equipment up to 100 pounds occasionally. Ability to self-demonstrate culinary techniques: i.e. cutting, cooking principles, safety and sanitation practices. The employee is frequently required to use hands to finger, handle, and feel; reach with hands and arms. Must possess the ability to effectively hear and communicate. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.

Based on the Fair Labor Standards Act (FLSA), management has analyzed this position and determined it to be non-exempt.


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