Cook - Bacchanal - Steady Extra (Caesars Palace LV)

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

• Prepare and cook food items using various methods such as sautéing, broiling, frying, baking, and grilling according to kitchen requirements.  

• Operate kitchen equipment including grills, fryers, broilers, ovens, and French tops as needed.  

• Complete preliminary food preparation tasks in a timely and efficient manner. 

• Monitor and maintain accurate ingredient supply levels.   

• Transport items from storage areas to workstations for restocking purposes. 

• Ensure assigned stations are stocked to required par levels from support areas throughout the property. 

• Maintain a clean, sanitary, and organized work area at all times. 

• Adhere to all safety, health, and sanitation codes and regulations consistently. 

• Keep all assigned areas free of debris and hazards. 

• Demonstrate proper care, storage, use, and cleaning of kitchen tools and equipment. 

• Apply correct procedures for storing and handling perishable items to maintain quality, security, and integrity. 

• Prepare food products according to standard recipes and specifications and respond positively to training and feedback from chefs. 

• Communicate effectively with team members, including service staff and kitchen maintenance personnel. 

• Perform other job-related duties as assigned.

• Must be 18 years of age or older   

• Ability to communicate effectively in English, both verbally and in writing, in a professional manner.  

• Minimum of one (1) year experience as a cook or in a similar culinary role.  

• Ability to stand for extended periods of time and perform repetitive tasks as required.  

• Maintain a neat, professional appearance and practice excellent personal hygiene.

• Work in a loud, fast-paced environment while handling multiple tasks under time constraints.  

• Requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift.  

• Ability to manage heavy business volume efficiently and in a timely manner.  

• Push carts weighing up to 70 lbs. and lift full pots weighing up to 100 lbs.  

• Perform repetitive tasks such as stirring for extended periods.  

• Work in extreme temperature conditions, including hot and cold environments.  

• Frequently bending at the waist during food preparation and service.

• Nevada Food Handler Certification

ADDITIONAL REQUIREMENTS

• Must be able to work independently.    

• Must be able to stoop, bend, and lift objects that weigh up to 80 pounds.   

• Must be able to push and/or pull heavy rolling loads in excess of 300 pounds.   

• Must be able to respond to visual and oral cues. 

• Must be able to speak English clearly.