Cook - Gordon Ramsay Pub & Grill - Steady Extra (Caesars Palace LV)

The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements.

• Prepare, sautéed, broiled, fried, baked and grilled food items in accordance to kitchen needs.
• Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs.
• Perform preliminary preparation work in a timely manner.
• Ensures ingredient supply levels are accurate.
• Move items from shelves to carts and transport to assigned stations for restocking purposes.
• Maintains the required par of food items in their assigned station from support areas throughout the property.
• Maintains a sanitary and organized work area.
• Understand proper safety and health codes and regulations and maintain them regularly.
• Ensure all areas assigned are clean and free of debris.
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Follows proper zoning procedures, returning/ storing product and equipment to designated areas.
• 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, chefs and managers.
• Verbally acknowledges chef’s instructions, responds in a professional manner.
• Assist with any other job related duties that may be assigned.
• Follows management directives.

• Must be at least 18 years old. 
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Work requires a minimum of one year experience as a cook.
• Work requires ability to work from a standing position for extended periods of time.
• Work requires a neat appearance with good personal hygiene.
• Work requires the ability to read, understand and follow recipes precisely.
• Work requires competent knowledge and compliance of SNHD health code.

ADDITIONAL REQUIREMENTS:  

• Loud, fast paced environment, multiple tasks to be handled under time constraint.  
• Front-line cooks will have a great deal of direct public contact. 
• Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift. 
• Must be able to handle a heavy business volume in a timely manner. 
• Work requires pushing carts up to70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.