COOK II - Sage Room Steak House

WE ARE CAESARS

At Caesars Entertainment, our Mission, Vision & Values reflect our unique purpose, providing people with possibilities and places to have fun. Our Mission, Vision & Values represent a unifying and inspiring way forward, and all Team Members are expected to uphold them.

Our Mission: “Create the Extraordinary”

Our Vision: “We create spectacular worlds that immerse, inspire and connect you. We don’t perform magic; we create it with excellence.”

Our Values: “Blaze the Trail, Together We Win, All-In on Service”

Our corporate social responsibility framework, People Planet Play, represents our continuous dedication to enhancing economic development, uplifting the wellbeing of our Team Members and their families, and making positive contributions to the communities we operate in.

Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product.

• Provides safe and wholesome food to our guests.
• Maintains a sanitary and organized work area.
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.
• Effectively communicates with other team members, including service and kitchen maintenance personnel.
• Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.

• High School Diploma or equivalent preferred
• Specialized training in broiler cooking
• Minimum of 3 years as a Cook I
• Ability to understand and respond to written order, recipes and directs in English
• Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed
• Ability to recognize different cooking oils and their cooking temperatures
• Ability to use knives, other hand-held instruments and other food preparation equipment
• Must have a sense of urgency to serve customers properly
• Ability to perform all duties of a Cook’s Helper/Pantry Person and Cook I
• Ability to work unsupervised
• Ability to coach other cooks in a team environment
• Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces
• Knowledge of the “mother sauces