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ARC-Cook II- Graveyard-Full Time-Lake Tahoe

JOB SUMMARY:
Preparesfood, including hot entrees and sauces to specifications in an accurate andtimely manner to provide guests with a quality product.
KEY JOB FUNCTIONS:
Providessafe and wholesome food to our guests.
Maintainsa sanitary and organized work area.
Demonstratesproper care, storage, use and cleaning of all tools and equipment.
Demonstratescompetent product knowledge by correct storing and handling of all perishables,maintaining quality, security, value and integrity.
Preparesfood products according to standard recipes and specifications and demonstratespositive responses to training by chefs.
Effectivelycommunicates with other team members, including service and kitchen maintenance personnel.
Portions,prepares and presents meats, poultry and fish entrees; pastas, vegetables, pansauces and butter sauces.
EDUCATIONand/or EXPERIENCE:
HighSchool Diploma or equivalent preferred
Specializedtraining in broiler cooking
Minimumof 3 years as a Cook I
QUALIFICATIONS:
Abilityto understand and respond to written order, recipes and directs in English
Abilityto work flexible time periods as required of a cook in a resort environment aswell as be flexible enough to work in multiple outlets as needed
Abilityto recognize different cooking oils and their cooking temperatures
Abilityto use knives, other hand-held instruments and other food preparation equipment
Musthave a sense of urgency to serve customers properly
Abilityto perform all duties of a Cook's Helper/Pantry Person and Cook I
Abilityto work unsupervised
Abilityto coach other cooks in a team environment
Abilityto portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces
Knowledgeof the "mother sauces" (espagnole, veloute, b?chamel, and tomato) and buttersauces and clear, thick and regional soups withappropriate garnishment
Additionalskills required: theme, cuisine or cooking style of the assigned kitchen orrestaurant
Abilityto interact and communicate with internal and external guests
Abilityto uphold and demonstrate the highest level of integrity in all situations andrecognize standards required by a regulated business
Actsas a role model to other Team Members and always presents oneself as a creditto Caesars Entertainment and encourages others to do the same.
Adheresto all regulatory, company and department policies and procedures
PHYSICAL, MENTAL and ENVIRONMENTALDEMANDS:
Abilityto correctly lift and transport objects weighing up to 50 lbs.
Abilityto work a minimum of 8 hours with appropriate mobility and endurance
Abilityto stand for 8 hours
Visualrange must include immediate environment
Auditoryrange must include near and medium distances.
Dexterityto use food preparation machinery
Abilityto use repetitive hand motion, holding and grasping
Abilityto tolerate extreme temperatures
Positionsthat 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 berequired to enter public areas from time to time, in connection with theirduties, and may be subject to the same environment.
Disclaimer
This isnot necessarily an exhaustive list of all responsibilities, skills, duties,requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job,management reserves the right to revise the current job or to require thatother or different tasks be performed when circumstances change, (e.g.emergencies, changes in personnel, workload, rush jobs or technicaldevelopments).
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, b?chamel, 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
PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS:
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.
Disclaimer
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

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