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 kitchen needs while maintaining the freshness of the employee team member dining room. The role includes preparing food through sautéing, broiling, frying, baking, and grilling, as well as operating kitchen equipment such as grills, fryers, broilers, ovens, and French tops. The Cook/Attendant performs preliminary preparation, supports daily food preparation and service, maintains food and buffet par levels, and restocks assigned stations and counter items. The position requires maintaining an organized, sanitary work area; following safety, health, food-safety, and sanitation requirements; keeping buffet temperature logs; and following proper food rotation procedures. The Cook/Attendant handles perishables correctly, maintains product quality and integrity, cares for and cleans tools and equipment, and coordinates with the leader on par levels and next-day product needs. The role also involves communicating effectively with service and kitchen maintenance team members and performing other assigned job-related duties.

Requirements

High school diploma required.
Must be able to obtain a required Virginia Lottery Non-Gaming License.
Must know proper cooking temperatures, holding temperatures, and sanitation practices to ensure safe food handling and safe food products.
Must possess knowledge of kitchen equipment, including its breakdown, setup, and sanitation.
Must be flexible to work various shifts, weekends, and holidays.

Nice To Haves

Culinary degree preferred.
Hospitality industry experience preferred.

Responsibilities

Prepare recipes and food items according to the Executive Chef’s requirements, standard recipes, and specifications.
Prepare food by sautéing, broiling, frying, baking, and grilling, and operate kitchen equipment as needed.
Perform preliminary food preparation in a timely manner and assist with daily preparation of food and products for service.
Maintain the freshness of the employee team member dining room and the required par levels of food at assigned stations and on the buffet.
Move items from shelves to carts and transport them to assigned stations for restocking; replenish condiments, napkins, straws, and other counter items.
Maintain ingredient supply levels and coordinate with the leader to ensure appropriate par levels and next-day product needs.
Maintain a sanitary, organized, clean work area and ensure assigned areas are free of debris.
Follow safety, health, food-safety, and sanitation requirements, including proper food rotation and maintaining buffet temperature logs.
Store and handle perishables correctly while maintaining product quality, security, value, and integrity.
Demonstrate proper care, storage, use, breakdown, setup, and cleaning of tools and equipment.
Communicate effectively with team members, including service and kitchen maintenance personnel.
Respond positively to training from chefs.
Perform other job-related duties as assigned.
Uphold and demonstrate the highest level of integrity and recognize standards required by a regulated business.