Cook I - Rare Steakhouse

Wynn Resorts•Everett, MA

3h•$33 - $33•Onsite

About The Position

The Encore Boston Harbor Cook I is responsible for cooking meals based on established recipes set by the Executive Chef, cooking on multiple hot and cold stations in the kitchen. This role actively contributes to departmental performance and adheres to all Encore Boston Harbor core values and property and department standards. The position requires following all applicable internal policies, federal and state laws, rules, and regulations. The Cook I is expected to deliver and maintain a maximum level of property-wide service and satisfaction, contribute to company-wide communication and best practices, and assist in providing training opportunities for new team members. Maintaining knowledge of new developments within the department and balancing multiple priorities simultaneously, often in stressful situations, are key aspects of this role. The Cook I will prepare food of high quality according to standard recipes, manage multiple cold and hot stations, and assist with the preparation, presentation, decoration, and storage of all food items. Effective communication with superiors regarding any difficulties or customer comments is essential. The role also involves preparing necessary items in advance for service, cleaning and resetting the working area, and prioritizing safety by following department and company safety standards. Continuing education and training to maintain relevant industry knowledge are also expected, along with performing any other job-related duties as assigned.

Requirements

Cooking meals based on established recipes set by the Executive Chef
Cooking on multiple hot and cold stations in the kitchen
Adherence to all Encore Boston Harbor core values and property and department standards
Contribution to departmental performance, accuracy, confidentiality, and thoroughness of departmental policies and procedures, records, and reports
Following all applicable internal policies, federal and state laws, rules, regulations, and property-wide controls within the department
Delivering and maintaining a maximum level of property-wide service and satisfaction
Contribution to company-wide communication and best practices
Assisting in providing training opportunities for team new members
Keeping informed of all new developments within the department
Balancing multiple priorities simultaneously and meeting deadlines, often in stressful and high-pressure situations
Cooking food of high quality according to standard recipes
Managing multiple cold and hot stations
Assisting with the preparation, presentation, decoration, and storage of all food items
Communicating to superior any difficulties, guest or internal customer comment, and other relevant information
Notifying chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time
Attending and participating in daily briefings and other meetings as scheduled
Preparing in advance food, beverage, material, and equipment needed for the service
Cleaning and re-setting working area
Working with safety as a priority, and following department and company safety standards
Maintaining relevant knowledge of industry through continuing education and training
Performing any other job-related duties as assigned

Responsibilities

Adheres to all Encore Boston Harbor core values and property and department standards are implemented and applied.
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.
Assists in providing training opportunities for team new members.
Keeps informed of all new developments within the department.
Balances 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.
Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.
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.