POSITION:

Round Table Pizza - Cook

SCHEDULE: Full Time

LOCATION: Reno, NV

SALARY:$15.00 Hr.

Direct Link -https://phe.tbe.taleo.net/phe02/ats/careers/v2/viewRequisition?org=GRANDSIERRARESORTandcws=54andrid=22302

Careers Page -https://www.grandsierraresort.com/careers/

Please note, employers may close jobs on the website at any time.

MINIMUM/PREFERRED REQUIREMENTS:

• Must be 18 years of age or older
• Able to work in a productive and cohesive team environment
• Have the desire to be extremely organized and prioritize work and meet deadlines.
• Can comprehend and follow supervisor's instructions.
• Perform duties within multiple temperature ranges from hot to cold.
• Maintain a neat, clean and well-groomed appearance.
• Work with interruptions.
• Strong knowledge of food service industry, cuisines and beverages.

PHYSICAL DEMANDS

Lift materials weighing from 1 - 50 pounds, up to 4 feet in height, and carry items weighing up to 50 pounds at a height of 4 feet. Stand, walk, bend (at neck and waist), reach (above and below shoulder level), kneel, push/pull, twist (at neck and waist), and squat for duration of shift, walking 2-4 miles during an 8-hour shift. Simple/power grasping, repetitive use of the hands and fine hand manipulation is required to complete essential functions.

JOB RESPONSIBILITIES/DUTIES:

• Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
• Ensure good turnover of products by practicing proper rotation and maintaining
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide excellent guest service.
• Monitor (in the absence of the Saucier or Sous Chef) staff performance, product quality and production flow. Foster improvements where needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
• Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided.
• Analyze feedback from customers, make judgments and take action to implement suggestions for improvement. Maintain a productive working relationship with all customers.