Cook I, Main Kitchen (Lake Tahoe)

JOB SUMMARY:

Prepares food, including hot entrees, 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.

• Adjusts equipment temperatures.

• Prepares items as directed.

• Acts as expediter by coordinating functions between the food prep line and service personnel.

• Recognizes and corrects any product discrepancies and variations in quality, standards and specifications.

• Stores and rotates food

• Picks up and delivers food from Warehouse, Food Stores, Veg Prep, Bakeshop, Butchershop and other food outlets

• Prepares sandwiches, salads, cold specials, hamburgers, pancakes, hot sandwiches and garnishes.

EDUCATION and/or EXPERIENCE:

• High School Diploma or equivalent preferred

• Minimum of 1 year as a restaurant Fry Cook

QUALIFICATIONS:

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

• Ability to work flexible time periods as required of a cook in 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

• Must have documented skills and competencies in preparing eggs, meats, batters, potatoes; blanching, steaming, sautéing; pasta and rice cookery; and preparing salads, sandwiches, cold appetizers and garnishments

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

• 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).