Employee Dining Room Cook or Attendant

Caesars Entertainment•Danville, VA

About The Position

The Cook/Attendant prepares recipes and food items according to the Executive Chef’s requirements and helps maintain the freshness and readiness of the employee team member dining room. The role includes preparing food for service, maintaining buffet and station supplies, and ensuring food is stored, handled, and served safely and consistently. The Cook/Attendant maintains clean, sanitary, and organized work areas and equipment, follows food safety and sanitation procedures, and communicates with kitchen, service, and maintenance team members. The position requires flexibility to work various shifts, weekends, and holidays. The hourly rate is $16.75.

Requirements

High school diploma required.
Ability to uphold and demonstrate the highest level of integrity and recognize standards required by a regulated business.
Must be able to obtain a required Virginia Lottery Non-Gaming License.
Knowledge of proper cooking and holding temperatures and sanitation practices for safe food handling and food products.
Knowledge of kitchen equipment, including breakdown, setup, and sanitation.
Flexible to work various shifts, weekends, and holidays.

Nice To Haves

Culinary degree preferred.
Hospitality industry experience preferred.

Responsibilities

Prepare, sauté, broil, fry, bake, and grill food items according to kitchen needs.
Operate the grill, fryer, broiler, oven, and French top as needed.
Complete preliminary preparation work in a timely manner and assist with daily food preparation and preparing products for service.
Ensure ingredient supply levels are accurate; transport items from shelves to assigned stations for restocking.
Maintain required par levels of food items at assigned stations and on the buffet, replenishing supplies from support areas throughout the property.
Keep work areas clean, sanitary, organized, and free of debris.
Follow safety, health, food safety, sanitation, and food rotation procedures, including maintaining buffet temperature logs.
Care for, store, use, and clean tools and equipment properly; demonstrate knowledge of kitchen equipment breakdown, setup, and sanitation.
Store and handle perishable products correctly while maintaining their quality, security, value, and integrity.
Prepare food according to standard recipes and specifications, and respond positively to training from chefs.
Communicate effectively with team members, including service and kitchen maintenance personnel.
Stock and replenish condiments, napkins, straws, and other counter items.
Coordinate with the leader to ensure appropriate par levels and identify the next day’s product needs.
Perform other job-related duties as assigned.