Cook II - Employee Cafeteria

Responsibilities

• 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.

Qualifications

• A 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.
• Ability to 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” (espagnole, veloute, béchamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment.
• Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant.
• 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.

About the Role

At Harrah’s and Caesars Republic 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 reasons our resorts have consistently received 4-Star and 4-Diamond Awards is because of the friendly, top quality people we hire to serve our guests. Harrah’s and Caesars Republic Lake Tahoe are located on the south shore of magnificent Lake Tahoe, America’s largest alpine lake and number one vacation destination. Visitors are drawn to Lake Tahoe’s year round recreation, which includes skiing and snowboarding in the winter months and hiking, fishing, mountain biking, golf kayaking, sailing and a plethora of other recreation opportunities in the spring, summer and fall. Add to this, the lively, round-the-clock gaming and indoor entertainment, world-class amenities, which include two heated pools, a full-service health spa, various restaurants, including the world renowned, Hell’s Kitchen, 1,254 rooms and suites plus excellent guest service, and you can understand why Harrah’s & Caesars Republic are popular choices for travelers and vacationers throughout the year. Besides living in one of the Earth’s most beautiful locations you will join a company that understands how to treat employees. As an industry leader, Harrah’s believes a successful company starts with satisfied employees. Whether it’s professional advancement or personal recognition, Harrah’s provides accolades and incentives as you move along your career path.