Banquet Cook

Prepares food, including hot entrees, 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.
• Adjusts equipment temperatures.
• Prepares items as directed.
• Acts as expediter by coordinating functions between the food prep line and service personnel.
• Recognizes and corrects any product discrepancies and variations in quality, standards and specifications.
• Stores and rotates food
• Picks up and delivers food from Warehouse, Food Stores, Veg Prep, Bakeshop, Butchershop and other food outlets
• Prepares sandwiches, salads, cold specials, hamburgers, pancakes, hot sandwiches and garnishes

• High School Diploma or equivalent preferred
• Minimum of 1 year as a restaurant Fry Cook 
• Ability understand and respond to written order, recipes and directions in English                   
• Ability to work flexible time periods as required of a cook in 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                                     
• Must have documented skills and competencies in preparing eggs, meats, batters, potatoes; blanching, steaming, sautéing; 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
• Ability to interact and communicate with internal and external guests
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. 
• Adheres to all regulatory, company and department policies and procedures

ADDITIONAL REQUIREMENTS

• Ability to correctly lift and transport objects weighing up to 50 lbs.
• Ability to work a minimum of 8 hours with appropriate mobility and endurance
• Ability to stand for 8 hours
• Visual range must include immediate environment
• Auditory range must include near and medium distances.
• Dexterity to use food preparation machinery
• Ability to use repetitive hand motion, holding and grasping
• Ability to tolerate extreme temperatures
• Positions that 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 be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.