Work in Las Vegas,NV,USA:Specialty Cook-$17.27 To $21.59 Per HOUR

HMSHost at Harry Reid International Airport is part of a leading global provider specializing in food and beverage services for travelers. HMSHost operates a diverse range of dining options at airports and travel venues, ensuring that visitors experience quality, convenience, and great taste during their travels. Located at 5757 Wayne Newton Boulevard in Las Vegas, NV, HMSHost serves thousands of passengers daily by offering a wide variety of specialty food services designed to cater to diverse tastes and preferences. The company has built its reputation by focusing on operational excellence, customer satisfaction, and providing rewarding career opportunities to its associates. With a commitment to innovation and quality, HMSHost creates a dynamic and engaging environment for employees and customers alike. Employees benefit from comprehensive health, dental, and vision insurance, generous paid time off including vacation and sick leave, holiday pay, meal and transportation benefits, a 401(k) retirement plan with company match, company paid life insurance, tuition reimbursement, and an employee assistance program. The company also offers training and exciting career growth opportunities alongside a referral program that rewards employees for bringing in new talent. Benefits may vary by position, and applicants are encouraged to consult with recruiters for more detailed information. The Specialty Cook role at HMSHost is an essential position focused on preparing all wok-cooked or sautéed items as per the branded concept for each shift. This non-exempt position reports to the Store Manager, Assistant Store Manager, or Operations Director, depending on local requirements. The Specialty Cook plays a pivotal role in ensuring food quality, safety, and presentation meet HMSHost's high standards. Responsibilities include following detailed recipes and product directions to prepare wok-cooked dishes with a high attention to detail, working efficiently to meet time goals, and maintaining quality control by monitoring freshness and proper food handling. This role demands proficiency with kitchen equipment and knives, adherence to excellent food safety and sanitation practices including HACCP standards, and the ability to coordinate food output with other cooks. The Specialty Cook must maintain cleanliness by sanitizing workstations and equipment while complying with company and local regulatory policies. Candidates for this role are expected to bring at least 1-2 years of wok-cooking or sauté experience in high-volume kitchens, successful completion of brand training programs, and food preparation knowledge aligned with HACCP regulations. Physical requirements include the ability to stand or walk for up to nine hours, handle knives safely, and lift food products up to 50 lbs regularly throughout the shift. The Specialty Cook must also be adaptable to changes in menu items and cooking techniques, demonstrate solid math skills for recipe calculations, and communicate professionally. HMSHost values a team-oriented professional dedicated to providing superior customer service and maintaining operational excellence. This role offers not only a stable job but the opportunity for career advancement within a well-established company that values its employees and supports their growth. Interested candidates looking for a rewarding culinary career within a vibrant airport environment are encouraged to explore this opportunity at HMSHost.

• Requires 1-2 years of wok-cooking experience where food is prepared to order including ability to work two woks simultaneously preferred
• if no previous wok experience, requires a minimum of 1-2 years of saute experience and/or cooking experience in a high volume and high prep dining kitchen
• successful completion of brand training program
• requires food preparation skills and knowledge of HACCP standards
• requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably and professionally with individuals
• requires the ability to work in varied kitchen temperatures up to and including very warm cooking environments
• must be able to cook, stand and/or walk for period of up to nine hours
• must have the ability to handle a knife/cleaver
• must have exceptional skills in handling all product and specialty ingredients and quality control
• must be able to adapt to changes in new menu items and cooking techniques
• must be able to read and understand associated recipes, prep lists and pars
• must have the capacity to perform basic math and measurement calculations associated with recipes
• requires the ability to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly throughout the shift
• at times, product weight may reach 50 lbs