Gordon Ramsay Cook III

Caesars Entertainment•Baltimore, MD

About The Position

The Cook III prepares food using methods including sautéing, broiling, frying, baking, and grilling, according to kitchen needs and standard recipes and specifications. The role operates kitchen equipment, completes preliminary preparation, monitors ingredient supplies, and keeps assigned stations stocked. It also involves maintaining clean, sanitary, and organized work areas; properly handling and storing products; and caring for tools and equipment. The Cook III directs and trains Cooks II, communicates effectively with team members, and responds professionally to leadership instructions. The position is accountable for meeting or exceeding State of Maryland and Horseshoe sanitation requirements and supporting safety and accident prevention programs.

Requirements

Three years of culinary experience or formal culinary education required.
Must be able to lift and carry up to 50 lbs.
Must be flexible with schedule, including nights, weekends, and holidays as required.
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

Responsibilities

Prepare food by sautéing, broiling, frying, baking, and grilling according to kitchen needs.
Operate the grill, fryer, broiler, oven, French top, and blast chiller.
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 using support areas throughout the property.
Maintain sanitary, organized work areas and ensure assigned areas are clean and free of debris.
Properly care for, store, use, and clean tools and equipment.
Follow zoning procedures and return or store products and equipment in designated areas.
Store and handle perishable products correctly while maintaining their quality, security, value, and integrity.
Prepare food according to standard recipes and specifications, and demonstrate positive responses to leadership training.
Communicate effectively with other team members and acknowledge leadership instructions professionally.
Direct and train Cooks II.
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.