Fu Noodle Cook II

Caesars Entertainment•Baltimore, MD

2d•Onsite

About The Position

This role is responsible for delivering internal and external guest service to Horseshoe standards. The cook reads food orders from computer printouts and prepares food items according to established menu plans. They observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. This position also observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of the work environment. The cook provides general supervision to kitchen staff, ensuring work procedures, quality standards, and menu specifications are adhered to. They maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes. The cook uses and maintains all assigned areas and equipment in a sanitary, safe, and effective manner. They coordinate and communicate on orders with dining room staff, prepare all food items accurately in a timely manner, and complete all assigned prep items as written on the prep sheet. Other duties may be assigned.

Requirements

Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
Demonstrated understanding and knowledge of the application of sanitation procedures.
At least 3-years' experience directly related to the accountabilities specified.
Ability to recognize different cooking oils and their cooking temperatures.
Ability to use knives, other hand-held instruments and other food preparation equipment.
Ability to perform all duties of a Cook's Helper/Pantry Person.
Documented skills and competencies in preparing eggs, meats, batters, potatoes; blanching, steaming, sauteing; pasta and rice cookery; and preparing salads, sandwiches, cold appetizers and garnishments.
Ability to portion, prepare and present meat, poultry and fish entrees, pastas, vegetables, pan sauces and butter sauces.

Responsibilities

Deliver internal and external guest service to Horseshoe standards.
Read food orders from computer printouts and prepares food items according to established menu plans.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
Provide general supervision to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.
Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes.
Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
Coordinate and communicate on orders with dining room staff.
Prepare all food items accurately in a timely manner.
Complete all assigned prep items as written on prep sheet.