Cook Banquet

Caesars Entertainment•Danville, VA

5d•Onsite

About The Position

The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements. This role involves preparing various food items such as sautés, broiled, fried, baked, and grilled dishes, and operating kitchen equipment like grills, fryers, broilers, ovens, and French tops. The position requires timely preliminary preparation work, accurate ingredient supply management, and maintaining required par levels of food items. The Cook must also ensure a sanitary and organized work area, adhere to safety and health codes, and demonstrate proper care and handling of tools, equipment, and perishable products. Competent product knowledge and effective communication with team members are essential, along with upholding the highest level of integrity in all situations.

Requirements

Ability to perform assigned duties under frequent time pressures in an interruptive environment.
Loud, fast paced environment, multiple tasks to be handled under time constraint.
Front-line buffet cooks will have a great deal of direct public contact.
Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift.
Must be able to handle a heavy business volume in a timely manner.
Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.

Nice To Haves

Prior experience in banquet service or in the hospitality industry preferred.
High school diploma or GED equivalent preferred.

Responsibilities

Prepare, sautés, broiled, fried, baked and grilled food items in accordance to kitchen needs.
Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs.
Perform preliminary preparation work in a timely manner.
Ensures ingredient supply levels are accurate.
Move items from shelves to carts and transport to assigned stations for restocking purposes.
Maintains the required par of food items in their assigned station from support areas throughout the property.
Maintains a sanitary and organized work area.
Understand proper safety and health codes and regulations and maintain them regularly.
Ensure all areas assigned are clean and free of debris.
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.
Assist with any other job-related duties that may be assigned.
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.