Cook II - Wolf By Vanderpump

Caesars Entertainment•South Lake Tahoe, CA

About The Position

The Cook II prepares hot entrees, sauces, and other food products to established recipes and specifications, accurately and promptly, to provide guests with quality food. The position prepares and presents meats, poultry, and fish entrees; pastas; vegetables; pan sauces; and butter sauces. It maintains safe food handling practices and a sanitary, organized workspace, and properly stores, uses, and cleans tools and equipment. The Cook II communicates with kitchen and service team members, works independently when needed, and may coach other cooks. The role may require working flexible schedules and in multiple outlets in a resort environment. The position is with Wolf by Vanderpump at Harrah’s and Caesars Republic Lake Tahoe. The description highlights the resorts’ hospitality environment and the company’s support for employees’ professional advancement and recognition.

Requirements

High school diploma or equivalent preferred.
Specialized training in broiler cooking.
At least 3 years of experience as a Cook I.
Ability to understand and respond to written orders, recipes, and directions in English.
Ability to work flexible time periods in a resort environment and in multiple outlets as needed.
Ability to recognize different cooking oils and their cooking temperatures.
Ability to use knives, other hand-held instruments, and food preparation equipment.
A sense of urgency in serving customers properly.
Ability to portion, prepare, and present meat, poultry, and fish entrees; pastas; vegetables; pan sauces; and butter sauces.
Knowledge of the mother sauces (espagnole, veloute, béchamel, and tomato), butter sauces, and clear, thick, and regional soups with appropriate garnishment.
Skills in the theme, cuisine, or cooking style of the assigned kitchen or restaurant.
Ability to interact and communicate with internal and external guests.
Ability to uphold integrity and recognize standards required by a regulated business.
Ability to correctly lift and transport objects weighing up to 50 pounds.
Ability to work a minimum of 8 hours with appropriate mobility and endurance, and to stand for 8 hours.
Visual range must include the immediate environment; auditory range must include near and medium distances.
Dexterity to use food preparation machinery and perform repetitive hand motions, including holding and grasping.
Ability to tolerate extreme temperatures.
For positions with public contact, ability to work in a noisy environment and possible exposure to guests who use tobacco products; non-public-contact roles may also enter public areas and encounter the same environment.

Responsibilities

Prepare food products according to standard recipes and specifications, accurately and in a timely manner.
Provide safe and wholesome food to guests.
Maintain a sanitary and organized work area.
Care for, store, use, and clean tools and equipment properly.
Store and handle perishable products correctly to maintain quality, security, value, and integrity.
Respond positively to training from chefs.
Communicate effectively with team members, including service and kitchen maintenance personnel.
Portion, prepare, and present meat, poultry, and fish entrees; pastas; vegetables; pan sauces; and butter sauces.
Perform all duties of a Cook’s Helper/Pantry Person and Cook I.
Work unsupervised and coach other cooks in a team environment.
Follow regulatory, company, and department policies and procedures.
Uphold integrity, model expected conduct, and encourage other team members to do the same.