Cook - Restaurants Encore Boston Harbor

About Encore Boston Harbor

Encore Boston Harbor is a luxury global destination gaming resort that features 671 hotel rooms with sweeping views of the Boston skyline and Boston Harbor, an ultra‑premium spa, luxury retail, high‑end dining, and state‑of‑the‑art ballroom and meeting spaces. At a total cost of $2.6 billion, it is the largest private single‑phase development in the history of the Commonwealth. Situated on the waterfront along the Mystic River and connected to Boston Harbor, Encore Boston Harbor includes a six‑acre park along the water that features a harbor walk, an events lawn, public viewing areas, ornate floral displays and retail and dining experiences that overlook the Encore Harbor Walk.

Responsible for cooking meals based on established recipes set by the Executive Chef, and for operating multiple hot and cold stations in the kitchen.

• Adheres to all Encore Boston Harbor core values and implements and applies property and department standards.
• Actively contributes to departmental performance, and ensures the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports.
• Follows all applicable internal policies, federal and state laws, rules, regulations and property‑wide controls within the department.
• Delivers and maintains a maximum level of property‑wide service and satisfaction.
• Contributes to company‑wide communication and best practices.
• Assists in providing training opportunities for new team members.
• Keeps informed of all new developments within the department.
• Balances multiple priorities simultaneously and meets deadlines, often in stressful and high‑pressure situations.
• Cooks food of high quality according to standard recipes.
• Manages multiple cold and hot stations.
• Assists with the preparation, presentation, decoration and storage of all food items.
• Communicates to the superior any difficulties, guest or internal customer comment and other relevant information.
• Notifies the chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.
• Attends and participates in daily briefings and other meetings as scheduled.
• Prepares in advance food, beverage, material and equipment needed for the service.
• Cleans and re‑sets the working area.
• Works with safety as a priority, and follows department and company safety standards.
• Maintains relevant knowledge of industry through continuing education and training.
• Performs any other job‑related duties as assigned.

• 18 years of age or above.
• Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.
• Serv Safe or equivalent certification preferred.

High‑school degree or equivalent preferred. Culinary arts or a related field education or experience preferred. Sanitation and culinary knowledge, and demonstrated knife skills and safe food handling practices preferred.

• Outstanding organizational and interpersonal skills as well as excellent attention to detail.

Ability to read, analyze, and interpret documents such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Conversational English required; a second language is a plus. Ability to write instructions and to present information.

Ability to compute basic mathematical calculations. Ability to decipher various reports and maintain reports upon request.

The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear, stand, walk, sit, use hands to finger, handle, or feel objects, tools or controls, reach with hands and arms, sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.

Specific vision abilities required include close vision, distance vision,…