JOB SUMMARY:

Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product.

KEY JOB FUNCTIONS:

·        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.

EDUCATION and/or EXPERIENCE: 

·        High School Diploma or equivalent preferred

·        Specialized training in broiler cooking

·        Minimum of 3 years as a Cook I

QUALIFICATIONS:

·        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