Employee Dining Room Cook III

Caesars Entertainment•Baltimore, MD

About The Position

The Cook III must be proficient in all functions and requirements of the Cook II position. This role involves preparing all food items according to standard recipes and menus to ensure product consistency. The Cook III is responsible for organizing staff, delegating tasks, and overseeing the opening and closing of the kitchen/restaurant. They will conduct daily shift meetings, communicate production needs, and monitor staff compliance with regulations, safety guidelines, and company policies. This position provides clear direction, instruction, guidance, and training to kitchen staff, while also organizing and prioritizing work to meet deadlines. The Cook III is responsible for the production of select menu items and ingredients, actively participating in cooking, preparing, dishing-up, garnishing, and assembling menu items. They will prepare written food requisitions, adhere to food cost and quality control procedures, and gather necessary items for recipe execution. Specific culinary tasks include preparing compound sauces and derivatives of mother sauces, monitoring time and temperature control rules, and controlling food production to ensure proper cooking methods, time, temperature, sanitation, and handling/storage of prepared foods and leftovers. The role requires adherence to all established sanitation policies and proficiency in all kitchen areas, including Production, Butchering, Grill/Broiler/Sauté, Fry, and Garde Manger/Pantry stations. Other duties as assigned will also be part of this role.

Requirements

3 years minimum experience in food preparation and food knowledge.
Must be proficient in all functions and requirements of the Cook II position.
Must successfully complete Serv-Safe training per departmental guidelines.
Requires reading and writing proficiency for recipes and labeling.
Previous experience working with customers.
Knowledge of PPE (Personal Protective Equipment) and sanitation laws.

Nice To Haves

Successful completion of a 2-year culinary degree or certificate.

Responsibilities

Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
Organizes staff, and delegates work assignments/tasks appropriately.
Responsible for opening and closing the kitchen/restaurant properly.
Conducts the daily shift meetings, communicates expected business levels and productions quantities to staff.
Monitors staff to be in compliance of all regulations, safety guidelines, and company policies and procedures.
Provides clear direction, instruction, guidance, and training to kitchen staff.
Organizes and prioritize work and meet deadlines.
Responsible for production of select menu items and ingredients for the restaurant.
Actively participates with staff to cook, prepare, dish-up, garnish, and assemble menu items.
Prepares written food requisitions for supplies and food items for production in the workstation.
Adheres to control procedures for food costs and quality.
Gathers all necessary items for recipe execution.
Prepares compound sauces and derivatives of the mother sauces.
Monitors time and temperature control rules.
Controls food production to include proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers.
Knows and follows all established sanitation policies.
Must be proficient in working all areas of the kitchen. This includes but is not limited to; Production, Butchering, Grill/ Broiler/ Sauté, Fry and Garde Manger / Pantry stations.
All other duties assigned