Cook II - Gordan Ramsay's Hells Kitchen

Caesars Entertainment•South Lake Tahoe, CA

3d•Onsite

About The Position

The Cook II is a skilled culinary professional responsible for preparing and executing menu items to the standards of Gordon Ramsay’s Hell’s Kitchen. The role requires precision, speed, and consistency in a fast-paced, high-volume kitchen. The Cook II prepares hot entrées and other menu components accurately and efficiently while maintaining quality, presentation, and timing. The position also supports kitchen leadership and provides guidance to lower-level cooks to help ensure smooth station operations and an exceptional guest experience.

Requirements

High school diploma or GED required.
At least 4 years of experience in a high-volume, quality establishment, or equivalent technical training in the food industry.
Knowledge of kitchen sanitation and operation.
Familiarity with general maintenance of kitchen equipment.
Ability to cook using industry and property standard techniques, procedures, and equipment.
Solid skill base in Pantry and Cook operations.
Ability to work well with co-workers and as a team member.
Well-groomed appearance.
Sense of urgency and ability to respond to changing business demands.
Ability to maneuver throughout all areas of the kitchen and tolerate high- or low-temperature areas.
Ability to lift up to 75 pounds and push or pull up to 125 pounds in a cart.
Coordination and dexterity to use kitchen utensils such as knives, spatulas, and food tongs.
Ability to bend, stoop, reach, crouch, kneel, push, and pull.
Ability to operate stoves, grills, fryers, and other kitchen equipment used to prepare food orders.
Ability to work quickly and accurately.
Ability to read, write, speak, and understand English.
Ability to respond to visual and aural cues.
Ability to tolerate chemicals used for cleaning and sanitizing kitchen areas.

Nice To Haves

Culinary school experience preferred.

Responsibilities

Work any shift and station in the outlet.
Meet attendance guidelines and comply with regulatory, departmental, and company policies.
Prepare for rush periods without falling behind.
May perform basic lead-cook functions for advancement and development.
Recommend food substitutions and menu adjustments.
Assist in all kitchen areas and perform other duties as assigned.
Prepare menu items quickly and sanitarily according to established recipes and standards.
Rotate among cooking stations, each responsible for specific food items and cooking devices.
Ensure every order is uniform and consistent.
Control food production, including cooking methods, time and temperature, sanitation, handling and storage of prepared food and leftovers, and correct dating and labeling.
Work across hot and cold preparation, salads, desserts, dressings, garnishes, hot and cold sauces, soups, and knife handling; produce orders using basic kitchen equipment.
Monitor current and needed product par levels to maintain supplies.
Maintain detailed cleanliness of stations, equipment, and cooling units.