Cook II- Agave's- Full Time (Harrah's Ak-Chin Casino)

Caesars Entertainment•Maricopa, AZ

1d•Onsite

About The Position

Cook 2's are responsible for preparing recipes and food items for service in their respective kitchen. This role involves fast and sanitary preparation of all menu items following established recipes and standards, rotating between all cooking stations, and ensuring each order is uniform and consistent. The cook will control food production, ensuring proper cooking methods, time, and temperature, as well as sanitation, handling, and storage of prepared food and leftovers. Proficiency is required in areas such as hot prep, cold prep, salads, desserts, dressings, garnishing, sauces, soups, and knife skills. The cook must also be aware of par levels of products and maintain detailed cleanliness of all stations, equipment, and cooling units. Additional duties include working any shift and station, meeting attendance guidelines, preparing for rush periods, potentially performing lead cook functions for advancement, making recommendations for food substitutions and menu adjustments, and assisting in all kitchen areas. In outlets with a cashier, duties include operating the cash register, settling checks, greeting and ringing customer checks, handling money and giving change, maintaining cash register balance, recording tips, meeting customer service expectations, greeting associates and guests positively, and maintaining cleanliness of the work area and dining room floor.

Requirements

High School diploma or GED required
Minimum of 4 years of experience in high volume, quality establishment, or equivalent technical training in the food industry.
Must have knowledge of kitchen sanitation and operation
Must be familiar with general maintenance of kitchen equipment
Must be able to cook using industry and property standard techniques, procedures and equipment.
Must have a solid skill base in all areas of Pantry and Cook operations.
Must be able to get along with co-workers and work as a team member.
Must present a well-groomed appearance.
Must be able to have a sense of urgency and react to changing business demands.
Must be able to maneuver to all areas of the kitchen
Must be able to tolerate areas with high or low temperatures.
Must be able to lift up to 75 pounds.
Must be able to push and pull up to 125 pounds in a cart.
Must possess coordination and dexterity to use kitchen utensils such as knives, spatulas, food tongs, etc.
Must be able to bend, stoop, reach, crouch, kneel, push and pull
Must be able to operate the following kitchen equipment: stoves, grills, fryers and other utensils when preparing food orders.
Must be fast and accurate.
Must be able to read, write, speak and understand English.
Must be able to respond to visual and aural cues.
Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.

Nice To Haves

Culinary school experience preferred

Responsibilities

Responsible for fast and sanitary preparation of all menus items following established recipes and standards.
Rotating between all cooking stations, each responsible for specific food items and each using particular cooking devices.
Ensures each order is uniform and consistent.
Controls food production to include: proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers, ensuring all items are correctly dated and labeled.
Must be proficient in areas of, but not limited to, hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills and ability to produce orders using all basic kitchen equipment.
Be aware of current and needed par levels of products as to assure maintaining needed product.
Detailed cleanliness of all stations including all equipment and cooling units.
Must be able to work any shift and station in their outlet
Meets attendance guidelines and adheres to regulatory, departmental and Company policies
Prepares for a rush period of work without getting behind.
May be asked to perform the basic job functions as a lead cook for purposes of advancement and development.
Able to make recommendations for food substitutions and menu adjustment.
Assists in all kitchen areas and other duties as assigned.
Operates cash register and properly settles checks
Greets and rings all customer checks on cash register, takes money from customer and accurately gives change back to the customer
Accurately maintains balance of cash register and restaurant checks or kiosk sales
Records all tips collected from credit cards, comps, and room charges
Must be able to meet or exceed all customer service expectations and behaviors
Greet all associate and Guests with a smile and positive attitude with friendly helpful tone.
Maintain Cleanliness of Work area and dining room floor.