Gordon Ramsay Cook III

Caesars Entertainment•Baltimore, MD

About The Position

The Cook III prepares food items using a variety of cooking methods and kitchen equipment, completes preliminary preparation, and maintains accurate ingredient supplies and station par levels. The role supports kitchen operations by transporting and restocking items, following recipes and specifications, and properly handling and storing perishable products. The Cook III maintains clean, sanitary, and organized work areas and equipment, follows zoning and waste-disposal procedures, and meets State of Maryland and Horseshoe sanitation requirements, including ServSafe standards. The position also communicates with team members, responds professionally to leadership, and directs and trains Cooks II. The role supports safety and accident-prevention practices.

Requirements

Three years of culinary experience or formal culinary education.
Ability to lift and carry up to 50 pounds.
Flexibility to work nights, weekends, and holidays as required.
Ability to demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

Responsibilities

Prepare food items by sautéing, broiling, frying, baking, and grilling according to kitchen needs.
Operate grills, fryers, broilers, ovens, French tops, and blast chillers.
Perform preliminary preparation work in a timely manner.
Ensure ingredient supply levels are accurate.
Move items from shelves to carts and transport them to assigned stations for restocking.
Maintain required par levels of food items at assigned stations, replenishing from support areas throughout the property.
Keep assigned work areas sanitary, organized, clean, and free of debris.
Care for, store, use, and clean tools and equipment properly.
Follow zoning procedures and return or store products and equipment in designated areas.
Store and handle perishables correctly to maintain their quality, security, value, and integrity.
Prepare food according to standard recipes and specifications and respond positively to leadership training.
Communicate effectively with other team members.
Direct and train Cooks II.
Acknowledge leadership instructions verbally and respond professionally.
Clean and detail restaurant walk-ins, reach-ins, floors, smokers, warmers, pantry stations, hot lines, speed racks, mixers, stainless steel tables, and table ovens daily.
Meet or exceed State of Maryland and Horseshoe sanitation requirements, including ServSafe requirements.
Support safety and accident-prevention programs, including non-slip footwear, safe knife handling, and proper lifting.
Separate and dispose of garbage according to standards.