Cook I Steakhouse

Caesars Entertainment•Elgin, IL

2d•Onsite

About The Position

This position is responsible for the execution of all food preparation for the shift, ensuring the highest standard of food quality, cooked and delivered on time. The role involves working in a limited access area, utilizing proper preparation methods, and maintaining cleanliness, safety, and sanitation. The Cook I will also be responsible for the accuracy of the line in the absence of Sous Chefs. The work environment includes chemical usage, handling sharp utensils, standard kitchen equipment, and varying conditions of noise, temperature, illumination, and air quality. Physical requirements include prolonged standing, bending, stooping, kneeling, reaching, lifting up to fifty pounds, and pushing/pulling up to one hundred pounds. The role also requires normal senses of smell, taste, touch, sound, sight, hearing, eye/hand coordination, manual dexterity, and the ability to distinguish letters, figures, or symbols. Communication with guests, management, and staff is essential, along with understanding and complying with policies and procedures.

Requirements

Associate’s degree from a 2-year college or technical school in Culinary Arts preferred, 3 to 5 years related experience and/or training; or an equivalent combination of education and experience is required.
Illinois Sanitation Certification.
Ability to read, write and speak in English.
Ability to apply common sense understanding to carry out detailed written, oral or diagram instructions.
Establish and maintain an effective working relationship with IGB, management, staff and co-workers.
Ability to perform basic math.
Team oriented and enjoys working with and assisting/servicing people.
Working knowledge of carving and all kitchen equipment.
Ability to work any shift.

Responsibilities

Confer with food preparation personnel to plan menus and related activities.
Utilize the proper preparation method for all food orders.
Responsible for the execution of all food preparation for shift.
Responsible for all cleanliness, safety and sanitation for assigned area.
Ensure food quality is at the highest standard, cooked and delivered on time.
Utilize the “FIFO” method for all items used in the area.
Responsible for accuracy of line in absence of Sous Chefs.
Work is performed in a limited accessed area.
Work involves chemical usage and the handling of sharp utensils and standard kitchen equipment.
Ability to tolerate varying conditions of noise level, temperature, illumination and air quality, including various food smells.
Requires prolonged standing.
Requires bending, stooping, kneeling, and reaching from floor level to six (6) feet.
Requires lifting up to fifty (50) pounds.
Ability to push and pull one hundred (100) pounds.
Requires normal sense of smell, taste, touch and sound.
Ability to see and hear.
Requires eye/hand coordination and manual dexterity.
Requires the ability to distinguish letters figures or symbols.
Communicates directly with guests, management and staff.
Understands and complies with policies and procedures, job description, and other instructions.
Perform all other tasks that may be assigned in the future.