Fry Cook

General Summary Of Duties:

At kitchen/assigned fry station, safely prepare food to recipe standard for service to the guest.

Role and Responsibilities: (Includes but is not limited to the following)

In a timely fashion, physically slice, chop, dice, cook and prepare food to recipe standards for service to the guest.

1. Make sure items prepared are appealing to the eye.

Keep adequate par level so that all items on the menu may be served. 

Performance Requirements: (Knowledge, skills and abilities)

1. Ability to read, write, speak and understand the English language for recipes and menus.
2. Ability to read, write, speak and understand the English language to comprehend basic instructions/requests and to read caution and/ or safety notices.
3. Ability to read, write, speak and understand the English language in order to complete food requisitions and communicate with other employees.
4. Ability to read, write, speak and understand the English language in case of emergency situations.
5. Ability to read, write, speak and understand the English language to comprehend and follow verbal/written instructions/requests from management, guest and other employees.
6. Communicate with supervisor throughout the shift.
7. Ability to perform duties within temperature ranges of hot to normal to refrigerated.
8. Sufficient manual dexterity of hand in order to use kitchen knives and slicer.
9. This position requires considerable physical activity on a continuous basis throughout the shift including riding elevators.
10. Ability to operate kitchen equipment including deep fryer, broiler, oven and mixer.
11. Ability to work in unfavorable conditions which can occasionally be hot, noisy and wet.
12. Ability to read, write, speak and understand the English language to comprehend product labeling instructions to enable the safe application of products and processes.
13. Perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies.
14. Check station before, during and after shift for proper set-up and cleanliness and verbally advise supervisor of inventory.
15. Good working knowledge of accepted standards of sanitation.
16. "CLEAN AS YOU GO" -- Keep your workstation neat and orderly, and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards.
17. Ability to maintain attendance in conformance with standards.

Ability to maintain a neat, clean and well-groomed appearance. 

Education Requirements

1. Any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
2. Ability to obtain/renew all government required licenses or certification.  [Las Vegas Metropolitan Police Department Non-Gaming Work Permit; Clark County Health Card]