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” (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. • 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.