Cook I - Red 8 (Cantonese Cuisine Part-Time)

Wynn Resorts•Everett, MA

1d•$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 ensures the accuracy, confidentiality, and thoroughness of departmental policies and procedures. The Cook I follows all applicable internal policies, federal and state laws, rules, and regulations, and property-wide controls within the department, while delivering and maintaining a maximum level of property-wide service and satisfaction. This position also contributes to company-wide communication and best practices and assists in providing training opportunities for new team members. The Cook I keeps informed of all new developments within the department, balances multiple priorities simultaneously, and meets deadlines, often in stressful and high-pressure situations. They cook 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. Communication with superiors regarding any difficulties, guest or internal customer comments, and other relevant information is crucial. The Cook I notifies the chef on duty prior to the end of their shift if unable to complete assigned task(s) within the allotted time. They attend and participate in daily briefings and other meetings as scheduled, prepare in advance food, beverage, material, and equipment needed for service, and clean and re-set their working area. Working with safety as a priority and following department and company safety standards is essential, as is maintaining relevant knowledge of the industry through continuing education and training. Any other job-related duties as assigned will also be performed.

Requirements

18 years of age or above.
Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.
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.

Nice To Haves

ServSafe or equivalent certification preferred.
Second language a plus.

Responsibilities

Adheres to all Encore Boston Harbor core values and property and department standards.
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.