Cook II - Employee Cafeteria

• Provides safe and wholesome food to our guests.

• Maintains a sanitary and organized work area.

• Demonstrates proper care, storage, use and cleaning of all tools and equipment.

• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.

• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.

• Effectively communicates with other team members, including service and kitchen    maintenance personnel.

• Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.

• High School Diploma or equivalent preferred

• Specialized training in broiler cooking

• Minimum of 3 years as a Cook I

• Ability to understand and respond to written order, recipes and directs in English      

• Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed

• Ability to recognize different cooking oils and their cooking temperatures

• Ability to use knives, other hand-held instruments and other food preparation equipment

• Must have a sense of urgency to serve customers properly

• Ability to perform all duties of a Cook’s Helper/Pantry Person and Cook I

• Ability to work unsupervised

• Ability to coach other cooks in a team environment

• Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces

• Knowledge of the “mother sauces" (espagnole, veloute, béchamel, and tomato) and butter sauces and clear, thick and regional soups        with appropriate garnishment

• Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant

• Ability to interact and communicate with internal and external guests

• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business

• Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. 

• Adheres to all regulatory, company and department policies and procedures

ADDITIONAL REQUIREMENTS

• Ability to correctly lift and transport objects weighing up to 50 lbs.

• Ability to work a minimum of 8 hours with appropriate mobility and endurance

• Ability to stand for 8 hours

• Visual range must include immediate environment

• Auditory range must include near and medium distances.

• Dexterity to use food preparation machinery

• Ability to use repetitive hand motion, holding and grasping

• Ability to tolerate extreme temperatures

• Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products.  Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.