COOK II -El Jefe

JOB SUMMARY:

Preparesfood, including hot entrees and sauces to specifications in an accurate andtimely manner to provide guests with a quality product.

 

KEY JOB FUNCTIONS:

Providessafe and wholesome food to our guests.

Maintainsa sanitary and organized work area.

Demonstratesproper care, storage, use and cleaning of all tools and equipment.

Demonstratescompetent product knowledge by correct storing and handling of all perishables,maintaining quality, security, value and integrity.

Preparesfood products according to standard recipes and specifications and demonstratespositive responses to training by chefs.

Effectivelycommunicates with other team members, including service and kitchen    maintenance personnel.

Portions,prepares and presents meats, poultry and fish entrees; pastas, vegetables, pansauces and butter sauces.

 

Qualifications:

EDUCATIONand/or EXPERIENCE: 

HighSchool Diploma or equivalent preferred

Specializedtraining in broiler cooking

Minimumof 3 years as a Cook I

 

QUALIFICATIONS:

Abilityto understand and respond to written order, recipes and directs in English      

Abilityto work flexible time periods as required of a cook in a resort environment aswell as be flexible enough to work in multiple outlets as needed

Abilityto recognize different cooking oils and their cooking temperatures

Abilityto use knives, other hand-held instruments and other food preparation equipment

Musthave a sense of urgency to serve customers properly

Abilityto perform all duties of a Cook’s Helper/Pantry Person and Cook I

Abilityto work unsupervised

Abilityto coach other cooks in a team environment

Abilityto portion, prepare and present meat, poultry and fish            entrees; pastas, vegetables, pan sauces and butter sauces

Knowledgeof the “mother sauces�? (espagnole, veloute, béchamel, and tomato) and buttersauces and clear, thick and regional soups        withappropriate garnishment

Additionalskills required: theme, cuisine or cooking style of the assigned kitchen orrestaurant

Abilityto interact and communicate with internal and external guests

Abilityto uphold and demonstrate the highest level of integrity in all situations andrecognize standards required by a regulated business

Actsas a role model to other Team Members and always presents oneself as a creditto Caesars Entertainment and encourages others to do the same. 

Adheresto all regulatory, company and department policies and procedures

PHYSICAL, MENTAL and ENVIRONMENTALDEMANDS:

Abilityto correctly lift and transport objects weighing up to 50 lbs.

Abilityto work a minimum of 8 hours with appropriate mobility and endurance

Abilityto stand for 8 hours

Visualrange must include immediate environment

Auditoryrange must include near and medium distances.

Dexterityto use food preparation machinery

Abilityto use repetitive hand motion, holding and grasping

Abilityto tolerate extreme temperatures

 

Positionsthat have contact with the public require the ability to work in a noisy 
environment, and may be exposed to guests who use tobacco products.  Also, non-public contact positions may berequired to enter public areas from time to time, in connection with theirduties, and may be subject to the same environment.

Disclaimer 
This isnot necessarily an exhaustive list of all responsibilities, skills, duties,requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job,management reserves the right to revise the current job or to require thatother or different tasks be performed when circumstances change, (e.g.emergencies, changes in personnel, workload, rush jobs or technicaldevelopments).

 

At Harrah’s and Harveys Lake Tahoe, we want you as a partner in a win-win relationship. We want you to maximize your skills and talents to become the best you can be in your chosen field. We are proud to be one of the leaders in the hospitality business. One of the