Cook II - Brew Brothers
Full Job Posting
Qualifications
- 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
- 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.
ADDITIONAL REQUIREMENTS
- 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.
Responsibilities
- 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.
Preferred Qualifications
- High School Diploma or equivalent preferred
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