Cook I - Rare Steakhouse

Wynn Resorts•Everett, MA

2d•$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, ensuring accuracy, confidentiality, and thoroughness in departmental policies, procedures, records, and reports. The Cook I must adhere to all applicable internal policies, federal and state laws, rules, regulations, and property-wide controls. A key aspect of this position is delivering and maintaining a maximum level of property-wide service and satisfaction, while also contributing to company-wide communication and best practices. The role involves assisting in providing training opportunities for new team members and staying informed of all new developments within the department. The Cook I must be able to balance multiple priorities simultaneously and meet deadlines, often in stressful and high-pressure situations. This position requires cooking high-quality food according to standard recipes, managing multiple cold and hot stations, and assisting with the preparation, presentation, decoration, and storage of all food items. Effective communication with superiors regarding any difficulties, guest or internal customer comments, and other relevant information is crucial. The Cook I must notify the chef on duty prior to the end of their shift if unable to complete assigned tasks within the allotted time. Attendance and participation in daily briefings and other scheduled meetings are required. The role involves preparing in advance all necessary food, beverage, material, and equipment for service. Maintaining a clean and reset working area, prioritizing safety by following department and company safety standards, and maintaining relevant industry knowledge through continuing education and training are also essential functions. Any other job-related duties as assigned will be part of the responsibilities.

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
Active contribution to departmental performance, accuracy, confidentiality, and thoroughness of policies, procedures, records, and reports
Compliance with all applicable internal policies, federal and state laws, rules, regulations, and property-wide controls
Delivery and maintenance of maximum property-wide service and satisfaction
Contribution to company-wide communication and best practices
Assistance in providing training opportunities for new team members
Staying informed of all new developments within the department
Ability to balance multiple priorities simultaneously and meet deadlines, often in stressful and high-pressure situations
Cooking food of high quality according to standard recipes
Management of multiple cold and hot stations
Assistance with the preparation, presentation, decoration, and storage of all food items
Communication to superior any difficulties, guest or internal customer comments, and other relevant information
Notification to chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time
Attendance and participation in daily briefings and other scheduled meetings
Preparation in advance of food, beverage, material, and equipment needed for service
Cleaning and resetting of working area
Prioritizing safety and following department and company safety standards
Maintenance of relevant industry knowledge through continuing education and training

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.