Cook Iii - In Suite Dining

Position Overview

The primary responsibility of the Cook III – ISD is to maintain quality control to ensure all products are served according to procedures and to the guests’ satisfaction. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. This is a safety‑related position.

• Prepares all items grilled, sautéed and fried for the outlet according to recipe guidelines.
• Must be regularly checked by supervisor to ensure proper handling of equipment or tools and proper lifting techniques.
• Completes precooking preparation work on all items.
• Dates all products and monitors the cook/chill products.
• Maintains proper cooking temperatures for all products.
• Practices FIFO (First In, First Out) by correctly labeling all products.
• Maintains organization, cleanliness and sanitation of work areas and equipment.
• 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.
• Performs other related duties as assigned.

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 Company’s standards, work requirements and rules of conduct.

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• High School Diploma or equivalent.
• Must be able to obtain and maintain a Food Handlers card 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.
• 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.

• Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
• Physically access all areas of the property and drive areas with or without a 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.
• 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.