- The Cook III must be proficient in all functions and requirements of the Cook II position.
- Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
- Organizes staff, and delegates work assignments/tasks appropriately.
- Responsible for opening and closing the kitchen/restaurant properly.
- Conducts the daily shift meetings. Communicates expected business levels and productions quantities to staff.
- Monitors staff to be in compliance of all regulations, safety guidelines, and company policies and procedures.
- Provides clear direction, instruction, guidance, and training to kitchen staff.
- Organizes and prioritize work and meet deadlines.
- Responsible for production of select menu items and ingredients for the restaurant.
- Actively participates with staff to cook, prepare, dish-up, garnish, and assemble menu items.
- Prepares written food requisitions for supplies and food items for production in the work station. Adheres to control procedures for food costs and quality.
- Gathers all necessary items for recipe execution.
- Maintains open communication with the Venue Chef.
- Prepares compound sauces and derivatives of the mother sauces.
- Interacts with guests in a friendly manner, informs of station offerings. Fields any questions or complaints.
- Encourages and abides by all health department codes and hand washing guidelines.
- Monitors time and temperature control rules.
- Responsible for interacting with guests, and displaying excellent guest service.
- Ensures safety and security of employees and guests.
- Maintains a neat and clean working area.
- Communicates with other shift leads to maintain a smooth transition for overall success.
- Other duties as assigned
- Follows department and company policies and procedures.
- Through achievement of performance goals and both verbal and documented expectations.
- By meeting taste and quality expectations set by the Chef.
- By maintaining a clean and organized kitchen.
- Presenting a complete menu for our guests.
- Maintains appropriate appearance and quality throughout the shift.
- Through guest service and guest satisfaction programs.
- Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations.
- Maintaining interpersonal working relationships among all personnel.
- Oral and written communication skills.
- Public relations and guest service skills.
- Displays proper use of all tools and equipment in the kitchen and restaurant area.
- Able to accurately perform all assigned job duties in a high-volume, fast-paced environment.
- Accuracy in completing assigned duties.
- Essential Education, Training, and Experience
- High school diploma or GED equivalent.
- Requires three years minimum experience in food preparation and food knowledge.
- The Cook III must be proficient in all functions and requirements of the Cook II position.
- Must successfully complete Serv-Safe training per departmental guidelines.
- Requires reading and writing proficiency for recipes and labeling.
- Previous experience working with customers.
- Knowledge of PPE (Personal Protective Equipment) and sanitation laws.
- Must complete and pass all required company training programs.
- Desirable Education, Training, and Experience
- Successful completion of a 2-year culinary degree or certificate.
- Must possess strong interpersonal, written, and oral English communication skills.
- Must demonstrate a proven track record of providing outstanding guest service.
- Must be able to work both independently and as a member of a team.
- Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays.
- Read, write, and understand simple instructions.
- Communicate appropriately/effectively with all casino guests and fellow team members.
- Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests.
COOK III- Roxy's - Golden, United States - Caesars Entertainment
Description
Job DescriptionPOSITION SUMMARY
Responsible for food production in the assigned venue. Provides daily instruction and assignments to staff. Safely prepares food items, following menu specifications and standard recipes, for service to guests. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings.
RESPONSIBILITIES
Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting O Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Talking F Depth Perception O Color Vision C Far Vision O Pushing/Pulling O Lifting up to 60 lbs. O Vision Focus O Hearing C
NP Not Present - Activity does not exist
O Occasionally - Activity exists up to 33% of the time
F Frequently - Activity exists from 34% to 66% of the time
C Constantly - Activity exists 67% or more of the time
The work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions.
Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office O Other: Smoke F
NP Not Present - Does not exist
O Occasionally - Exists up to 33% of the time
F Frequently - Exists from 34% to 66% of the time
C Constantly - Exists 67% or more of the time
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.