Cook II - Employee Cafeteria

The Cook II in the Employee Cafeteria is responsible for preparing and serving nutritious, high‑quality meals for team members in a fast‑paced, high‑volume kitchen environment. This role prepares menu items accurately and efficiently while following established recipes, portion controls, and food safety standards. The Cook II supports daily cafeteria operations by maintaining consistency, cleanliness, and timely service, and may provide guidance to lower‑level cooks as needed. Ideal candidates are dependable, team‑oriented, and committed to delivering quality food that supports and energizes the resort workforce.

• 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.

• 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

ADDITIONAL REQUIREMENTS

• 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.