JOB SUMMARY:Preparesfood, including hot entrees and sauces to specifications in an accurate andtimely manner to provide guests with a quality product. KEY JOB FUNCTIONS:Providessafe and wholesome food to our guests.Maintainsa sanitary and organized work area.Demonstratesproper care, storage, use and cleaning of all tools and equipment.Demonstratescompetent product knowledge by correct storing and handling of all perishables,maintaining quality, security, value and integrity.Preparesfood products according to standard recipes and specifications and demonstratespositive responses to training by chefs.Effectivelycommunicates with other team members, including service and kitchen maintenance personnel.Portions,prepares and presents meats, poultry and fish entrees; pastas, vegetables, pansauces and butter sauces. Qualifications:EDUCATIONand/or EXPERIENCE: HighSchool Diploma or equivalent preferredSpecializedtraining in broiler cooking Minimumof 3 years as a Cook I QUALIFICATIONS:Abilityto understand and respond to written order, recipes and directs in English Abilityto work flexible time periods as required of a cook in a resort environment aswell as be flexible enough to work in multiple outlets as neededAbilityto recognize different cooking oils and their cooking temperaturesAbilityto use knives, other hand-held instruments and other food preparation equipmentMusthave a sense of urgency to serve customers properlyAbilityto perform all duties of a Cook's Helper/Pantry Person and Cook IAbilityto work unsupervisedAbilityto coach other cooks in a team environmentAbilityto portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter saucesKnowledgeof the 'mother sauces? (espagnole, veloute, b chamel, and tomato) and buttersauces and clear, thick and regional soups withappropriate garnishmentAdditionalskills required: theme, cuisine or cooking style of the assigned kitchen orrestaurantAbilityto interact and communicate with internal and external guestsAbilityto uphold and demonstrate the highest level of integrity in all situations andrecognize standards required by a regulated businessActsas a role model to other Team Members and always presents oneself as a creditto Caesars Entertainment and encourages others to do the same. Adheresto all regulatory, company and department policies and proceduresPHYSICAL, MENTAL and ENVIRONMENTALDEMANDS:Abilityto correctly lift and transport objects weighing up to 50 lbs.Abilityto work a minimum of 8 hours with appropriate mobility and enduranceAbilityto stand for 8 hoursVisualrange must include immediate environmentAuditoryrange must include near and medium distances.Dexterityto use food preparation machineryAbilityto use repetitive hand motion, holding and graspingAbilityto tolerate extreme temperatures Positionsthat 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 berequired to enter public areas from time to time, in connection with theirduties, and may be subject to the same environment.Disclaimer This isnot necessarily an exhaustive list of all responsibilities, skills, duties,requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job,management reserves the right to revise the current job or to require thatother or different tasks be performed when circumstances change, (e.g.emergencies, changes in personnel, workload, rush jobs or technicaldevelopments).