COOK II -El Jefe

Caesars Entertainment - Stateline, NV

Full-time - Entry Level

Stateline, NV

Accommodation

About the position

As a Cook I at Harrah's and Harveys Lake Tahoe, you will play a crucial role in preparing food, including hot entrees and sauces, to specifications in an accurate and timely manner. Your primary responsibility will be to provide guests with a quality product, ensuring that all food is safe and wholesome. You will maintain a sanitary and organized work area, demonstrating proper care, storage, use, and cleaning of all tools and equipment. Your product knowledge will be essential, as you will be responsible for the correct storing and handling of all perishables, maintaining their quality, security, value, and integrity. In this position, you will prepare food products according to standard recipes and specifications, responding positively to training provided by chefs. Effective communication with other team members, including service and kitchen maintenance personnel, is vital to ensure smooth operations. You will be tasked with portioning, preparing, and presenting a variety of dishes, including meats, poultry, fish entrees, pastas, vegetables, and sauces. Your ability to recognize different cooking oils and their cooking temperatures will be essential in delivering high-quality meals. The role requires a strong sense of urgency to serve customers properly and the ability to work flexibly in a resort environment. You will also be expected to coach other cooks in a team environment, ensuring that all team members uphold the highest standards of integrity and professionalism. This position is not just about cooking; it is about being a role model for other team members and contributing to the overall success of the dining experience at Harrah's and Harveys Lake Tahoe.

Responsibilities

• Prepare food, including hot entrees and sauces, to specifications in an accurate and timely manner.
• Provide safe and wholesome food to guests.
• Maintain a sanitary and organized work area.
• Demonstrate proper care, storage, use, and cleaning of all tools and equipment.
• Demonstrate competent product knowledge by correctly storing and handling all perishables.
• Prepare food products according to standard recipes and specifications.
• Communicate effectively with other team members, including service and kitchen maintenance personnel.
• Portion, prepare, and present meats, poultry, fish entrees, pastas, vegetables, and sauces.

Requirements

• 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 orders, recipes, and directions in English.
• Ability to work flexible time periods as required in a resort environment.
• Ability to recognize different cooking oils and their cooking temperatures.
• Ability to use knives 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.
• Knowledge of the 'mother sauces' and various types of soups.

Nice-to-haves

• Ability to interact and communicate with internal and external guests.
• Knowledge of theme, cuisine, or cooking style of the assigned kitchen or restaurant.

Benefits

• Professional advancement opportunities.
• Personal recognition and accolades for performance.
• Incentives as you move along your career path.