Cook Fry-Steady Extra - (Flamingo LV)

Caesars Entertainment•Las Vegas, NV

About The Position

The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements. The role prepares and cooks food using a range of methods, operates kitchen equipment, completes preliminary preparation, monitors ingredient supplies, and keeps assigned stations stocked. It also requires maintaining clean and sanitary work areas, following safety and food-handling standards, caring for kitchen tools and equipment, preparing products to standard recipes and specifications, responding positively to training and feedback, and communicating effectively with team members. The position may include other job-related duties as assigned. The work takes place in a loud, fast-paced kitchen environment with multiple tasks and time constraints. It requires standing, walking, bending, pushing, pulling, lifting, reaching, repetitive work, and working in hot and cold conditions. Employees may need to push carts weighing up to 70 pounds and lift full pots weighing up to 100 pounds. Flexible availability is required to work any day of the week and any shift as needed.

Requirements

At least one year of experience as a cook or in a similar culinary role.
Ability to communicate effectively in English, verbally and in writing, in a professional manner.
Ability to stand for extended periods and perform repetitive tasks.
Flexible availability to work any day of the week and any shift as needed.
Maintain a neat, professional appearance and excellent personal hygiene.
Must be at least 18 years old.
Must be able to obtain a Nevada Health Card.
Ability to work in a loud, fast-paced environment, manage multiple tasks under time constraints, and handle heavy business volume efficiently.
Ability to stand, walk, bend, push, pull, lift, and reach throughout the shift, including frequent bending at the waist.
Ability to push carts weighing up to 70 pounds and lift full pots weighing up to 100 pounds.
Ability to perform repetitive tasks such as stirring for extended periods.
Ability to work in hot and cold temperature conditions.

Responsibilities

Prepare and cook food using methods such as sautéing, broiling, frying, baking, and grilling according to kitchen requirements.
Operate 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.
Keep assigned stations stocked to required par levels from support areas throughout the property.
Maintain a clean, sanitary, and organized work area.
Consistently follow safety, health, and sanitation codes and regulations.
Keep assigned areas free of debris and hazards.
Use, store, care for, and clean kitchen tools and equipment properly.
Store and handle perishable items correctly to maintain their quality, security, and integrity.
Prepare food products according to standard recipes and specifications.
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.