Cook-Food and Beverage Administration-Steady Extra (Caesars Palace LV)
The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements.
Prepare and cook food items using various methods such as sautéing, broiling, frying, baking, and grilling according to kitchen requirements.
Operate kitchen equipment including grills, fryers, broilers, ovens, and French tops as needed.
Complete preliminary food preparation tasks in a timely and efficient manner.
Monitor and maintain accurate ingredient supply levels.
Transport items from storage areas to workstations for restocking purposes.
Ensure assigned stations are stocked to required par levels from support areas throughout the property.
Maintain a clean, sanitary, and organized work area at all times.
Adhere to all safety, health, and sanitation codes and regulations consistently.
Keep all assigned areas free of debris and hazards.
Demonstrate proper care, storage, use, and cleaning of kitchen tools and equipment.
Apply correct procedures for storing and handling perishable items to maintain quality, security, and integrity.
Prepare food products according to standard recipes and specifications and respond positively to training and feedback from chefs.
Communicate effectively with team members, including service staff and kitchen maintenance personnel.
Perform other job-related duties as assigned.
Must be 18 years of age or older
Ability to communicate effectively in English, both verbally and in writing, in a professional manner.
Minimum of one (1) year experience as a cook or in a similar culinary role.
Ability to stand for extended periods of time and perform repetitive tasks as required.
Maintain a neat, professional appearance and practice excellent personal hygiene.
Work in a loud, fast-paced environment while handling multiple tasks under time constraints.
Requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift.
Ability to manage heavy business volume efficiently and in a timely manner.
Push carts weighing up to 70 lbs. and lift full pots weighing up to 100 lbs.
Perform repetitive tasks such as stirring for extended periods.
Work in extreme temperature conditions, including hot and cold environments.
Frequently bending at the waist during food preparation and service.
Nevada Food Handler Certification
ADDITIONAL REQUIREMENTS
Must be able to work independently.
Must be able to stoop, bend, and lift objects that weigh up to 80 pounds.
Must be able to push and/or pull heavy rolling loads in excess of 300 pounds.
Must be able to respond to visual and oral cues.
Must be able to speak English clearly.