Summer Concert - Cook II

Caesars Entertainment•South Lake Tahoe, CA

7d•Onsite

About The Position

The Cook II for the Summer Concert Series is responsible for preparing and executing high-quality food in a fast-paced, high-volume outdoor event environment. This role supports culinary operations during concerts and special events, ensuring consistent food quality, adherence to food safety standards, and timely service. The Cook II works collaboratively with kitchen leadership and team members to deliver an exceptional guest experience while maintaining efficiency during peak service periods.

Requirements

Minimum of 1–2 years of cooking experience in a high-volume or fast-paced kitchen (banquet, events, or restaurant preferred).
Knowledge of basic cooking techniques, food safety, and sanitation practices.
Ability to work efficiently under pressure and meet tight timelines during peak service.
Strong teamwork and communication skills.
Flexibility to work evenings, weekends, and holidays throughout the concert series.
Ability to stand for extended periods and lift up to 50 lbs.
Food Handler Certification (or ability to obtain prior to start date).

Nice To Haves

Previous experience in outdoor events, festivals, or concert venues.
Culinary training or certification (a plus).

Responsibilities

Prepare, cook, and present menu items in accordance with established recipes and quality standards.
Execute high-volume food production efficiently during concerts and large-scale events.
Assist with daily kitchen setup, including prep work, stocking stations, and ensuring readiness for service.
Maintain cleanliness, organization, and sanitation of work areas in compliance with health and safety regulations.
Monitor food quality, portion control, and presentation to ensure consistency.
Communicate effectively with chefs, supervisors, and team members to coordinate service flow.
Assist in inventory control, including proper storage, labeling, and rotation of food products.
Follow all food safety guidelines, including proper handling, cooking temperatures, and HACCP procedures.
Adapt quickly to changing demands, including menu adjustments and fluctuating volume during events.
Support breakdown and clean-up after events, ensuring kitchen areas are properly maintained.