Cook I SE– Catering & Banquets

Wynn Resorts•Everett, MA

4d•Onsite

About The Position

The Encore Boston Harbor Cook I – Catering & Banquets is responsible for cooking meals based on established recipes set by the Executive Chef. This includes, but is not limited to: fulfilling job responsibilities to support the department and maximize opportunities for success; maintaining all Encore Standards; and ensuring excellent guest and team member experience.

Requirements

18 years of age or above.
Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.
ServSafe or equivalent certification preferred.
High school degree or equivalent preferred.
Culinary arts or a related field education or experience preferred.
Sanitation and culinary knowledge, and demonstrated knife skills and safe food handling practices preferred.
Minimum of 3 years of cooking experience preferred.
Outstanding organizational and interpersonal skills as well as excellent attention to detail.
Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents.
Ability to respond to common inquiries from other employees or guests.
Conversational English required, second language a plus.
Ability to write instructions.
Ability to present information.
Ability to compute basic mathematical calculations.
Ability to decipher various reports and maintain reports upon request.

Responsibilities

Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied.
Participates in short- and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement.
Identifies key drivers of success.
Actively contributes to departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports.
Follows that all applicable internal policies, federal and state laws, rules, regulations and property-wide controls within the department.
Delivers and maintains a maximum level of property-wide service and satisfaction.
Contributes to company-wide communication and best practices.
Keeps informed of all new developments within the department.
Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.
Cooks food of high quality according to standard recipes.
Manages multiple cold and hot stations
Assists with the preparation, presentation, decoration and storage of all food items.
Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
Attends and participates in daily briefings and other meetings as scheduled.
Prepares in advance food, beverage, material and equipment needed for the service.
Cleans and re-sets his/her working area.
Works with safety as a priority, and follows department and company safety standards.
Maintains relevant knowledge of industry through continuing education and training.
Performs any other job-related duties as assigned.