Cook II - Fine Dining

The Cook II primarily prepares cooking ingredients, finishing cold foods, conducting product inventories, and ensuring that the preparation and quality to outlet standards. This position maintains the 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 include but are not limited to the following:

• Assist the Chef de Parties and Cook as needed in execution of production.
• Responsible for preparing and finishing foods on all applicable stations in the kitchen.
• Unloads warehouse deliveries, stocks and rotates products.
• Meets quality standards as well as maintaining the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards.
• Properly labels and dates all products to ensure safekeeping and sanitation.
• Applies adept knife skills required for preparation.
• Must be able to breakdown work station and complete 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.
• Maintain accurate inventories while informing management of restocking needs to prevent product shortages.
• Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.
• Performs other related duties as assigned by chefs on duty and chef de parties.

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• Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus.
• 2 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment.
• Candidate must exhibit extensive sanitation, basic 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 the ability to prioritize and follow through in order to meet deadlines.
• Must be able to obtain and maintain any licensing or active work cards required for this position at all times.
• Culinary training degree is preferred, but not required.
• Candidates must be a minimum of 18 years of age.
• Requires valid health card.

Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.