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On Call Cook Jobs in Nevada (NOW HIRING)

Palms Casino Resort

Cook III Buffet - On Call

Las Vegas, NV · On-site

$15.25 - $19/hr

Primary responsibility of the Cook III is to perform placement, organization, & cleaning of product within designated storage areas, basic food preparation and, for limited time, may be requires ...

Sanmanuel

Cook III Buffet - On Call

Las Vegas, NV · On-site

$15.25 - $19/hr

Primary responsibility of the Cook III is to perform placement, organization, & cleaning of product within designated storage areas, basic food preparation and, for limited time, may be requires ...

Accessible Space

Cook

Las Vegas, NV · On-site

$17/hr

Accessible Space, Inc. is currently seeking cooks to join our team at our beautiful ... We have on call hours available! You will work with the best and brightest team members in a ...

Boyd Gaming

Line Cook - Tin Lizard - On Call

Henderson, NV · On-site

$15.25 - $19/hr

Cook orders in a timely manner according to memorized standard recipes. Monitor food production to ensure that quality standards are met. Maintain inventory of station and order stock. Receive and ...

Sanmanuel

Cook Broiler - Scotch 80 - On Call

Las Vegas, NV · On-site

$15 - $18.75/hr

Reporting to the Room Chef, The Broiler Cook is responsible for broiling all steaks, chops, fish, poultry, and filets as ordered, requisitioning a daily supply of meat, and setting up and breaking ...

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All JobsOn Call Cook JobsOn Call Cook Jobs in Nevada

On Call Cook information

What is an on call cook?

On call cooks are culinary professionals who are not scheduled for regular shifts but are available to work as needed, often on short notice. They fill in for absent staff, help during busy periods, or work special events. On call cooks must be flexible, skilled in various cooking techniques, and able to adapt quickly to different kitchen environments. Their responsibilities may include food preparation, cooking, cleaning, and following health and safety standards.

What skills and qualifications are needed to thrive as an on call cook?

To thrive as an On Call Cook, you need strong culinary skills, knowledge of food safety standards, and often a food handler certification or equivalent experience. Familiarity with commercial kitchen equipment, recipe management systems, and inventory tools is typically required. Flexibility, time management, and effective communication are crucial soft skills for adapting to changing shifts and working with different teams. These abilities ensure consistent food quality, compliance with regulations, and smooth kitchen operations even in unpredictable or high-pressure situations.

What are common challenges faced by an on call cook and how can they be managed?

On Call Cooks often need to adapt quickly to different kitchen environments and menu requirements, which can be challenging when working with new teams or unfamiliar equipment. Flexibility and strong communication skills are key, as you may be called in on short notice and must efficiently integrate with existing staff. Staying organized and maintaining a positive, collaborative attitude can help you succeed, even during busy shifts or in high-pressure situations. Proactively asking questions and clarifying expectations with supervisors also ensures smoother transitions between assignments.

What is the difference between On Call Cook vs Line Cook?

AspectOn Call CookLine Cook
CredentialsFood Handler’s Permit, culinary experienceFood Handler’s Permit, culinary training
Work EnvironmentVaries; often flexible, on-demand shiftsKitchen, restaurant or food service setting
Employer UsageRestaurants, catering, eventsRestaurants, hotels, cafeterias

The main difference between an On Call Cook and a Line Cook is the flexibility and scheduling. An On Call Cook works on an as-needed basis, often called in for shifts, while a Line Cook has scheduled shifts in a restaurant or food service environment. Both roles require similar certifications and work in comparable settings, but the On Call Cook offers more flexible hours suited for fluctuating demand.

What is the average hourly rate for an on call cook?

The average hourly rate for an on call cook typically ranges from $12 to $20, depending on experience, location, and the specific employer. On call cooks often work flexible hours and may receive additional pay for overtime or special duties.

What are the most commonly searched types of Cook jobs in Nevada?

The most popular types of Cook jobs in Nevada are:

What are popular job titles related to On Call Cook jobs in Nevada?

For On Call Cook jobs in Nevada, the most frequently searched job titles are:

What job categories do people searching On Call Cook jobs in Nevada look for?

The top searched job categories for On Call Cook jobs in Nevada are:

What cities in Nevada are hiring for On Call Cook jobs?

Cities in Nevada with the most On Call Cook job openings:

On Call Cook jobs near you
Infographic showing various On Call Cook job openings in Nevada as of August 2026, with employment types broken down into 35% Full Time, and 65% Part Time. Highlights an 100% In-person job distribution.

Cook III Buffet - On Call

Palms Casino Resort

Las Vegas, NV • On-site

$15.25 - $19/hr

Other

Re-posted 18 days ago

Job description

Primary responsibility of the Cook III is to perform placement, organization, & cleaning of product within designated storage areas, basic food preparation and, for limited time, may be requires operating a specific station with others and/or individually based on standardized recipes or instructions. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. Responsibilities may include prep, stocker, cooks' helper, garde manager & pastry plating
Core Job Responsibilities/Duties:
  • Demonstrates presenteeism and job performance records
  • Monitor and maintain cleanliness, sanitation, and organization of assigned work areas
  • Transport supplies from the storeroom and stock in designated areas
  • Start prep work on items needed for the particular menu of the day

  • Prepare all menu items following recipes and yield guide
  • All requisitions are processed properly and placed in designated area
  • Properly label and date all products to ensure safekeeping and sanitation
  • Meet with Assistant Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance
  • Complete opening duties such as setting up workstation with required mise en place, tools, equipment, and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks

  • Professionally be able to communicate with Chefs and Expo for the duration of service
  • Exhibit and maintain a professional attitude.
  • Continue prep work after the meal period for the next meal service.
  • Ensure food quality is superior and take action to correct any irregularities as well as bring to attention of the Chef.
  • Produce production list to ensure efficient execution of service.

  • Follow all health and safety regulations.
  • Follow all procedures and policies set forth by the company, division and department.
  • Other job-related duties as requested.

Qualifications
  • High School diploma or equivalent.

  • One (1) year of fine dining and/or hotel/casino experience preferred.
  • Must be authorized to work in the United States
  • Must obtain a Southern Nevada Health District Health Card
  • Must be at least 18-years of age
  • Extensive overall knowledge of Food and Beverage preparation and presentation.

  • Advanced knowledge of basic kitchen equipment.
  • Must possess the physical ability to access all areas of the restaurant.
  • Working knowledge of large production kitchen equipment.
  • Must possess basic mathematical skills.
  • Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines with particular attention to detail.

  • The ability to read, translate and execute recipes.
  • Must possess a full knife set and advanced knife skills (cut, dice, mince and slice).
  • Must be able to work and maintain pantry and dessert station.
  • Ability to effectively communicate in English, in both oral and written forms.
  • Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques

  • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements

Physical Requirements:
  • Work is performed in a kitchen environment
  • Must be tolerant to varying conditions of moderate to loud noise levels, temperature, illumination, and air quality which may include exposure to smoke.

  • Constant interactions with hotel executives, department management, employees, and guests.
  • Prolonged sitting or standing and physical mobility to include eye/hand coordination when performing kitchen tasks.
  • Able to work under physically demanding situations to include but not limited to - balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, carrying and constant audible communication via speaking and listening. Occasionally handle items up to 50 pounds.
  • General knowledge and use of standard office equipment.
  • Ability to distinguish letters, numbers, and symbols

  • Work varied shifts, including weekends and holidays.
  • Other - Must be flexible if needed for occasional work outside of normal business hours

Equal Opportunity Employer:
Palms provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

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