Job Description

Cook I Persons are responsible for the preparation of individual stations as set by the restaurant chef’s standards. You are responsible for prepping, cooking and stocking all items within a given station by following set recipes and cooking practices created for the given outlet. Also maintaining general cleanliness of kitchen i.e. Trash, dishes and general cleaning. Where applicable, Cook I may be required to perform cashiering duties.

• Conducts preparation of assigned menu items according to standardized recipes and specifications.

• Chops, dices, and cuts the various meats, cheeses, vegetables and fruits for salad and sandwich preparation using hand knives and electric slicer.

• Combines the various ingredients and plates the entrees, salads, sandwiches, desserts, ice cream, beverages and appetizers for service to the guest and or appropriate wait staff.

• Prepares all given items for a station in accordance with outlet expectations.

• Performs various job duties that will include operation of grill, fryer, and French-top in accordance to the outlet expectations.

• Maintains the required par of food items in their assigned station.

• Ensures ingredient supply levels are accurate.

• Must move items from shelves to carts and transport to assigned stations for restocking purposes.

• Maintains a high level of service while interacting with co-workers and wait staff.

• Observes all safety rules and regulations.

• Makes sure all areas assigned are clean and free of debris.

• Always maintains proper food levels to ensure that all guests receive high quality products as defined by company standards.

• Coordinates with the shift leader to ensure proper par levels or the next day’s product needs.

• Takes all appropriate actions to ensure quality and to reduce waste as directed by the outlet expectations.

• Always maintains proper food rotation procedures for all items.

• Adheres to regulatory, safety, departmental and company policies.

• Always maintains a visible positive attitude and greets everyone with a smile and says their department signature greeting.

• All related jobs are performed in accordance with departmental and Caesar’s policies, practices and procedures as defined by the Executive Chef and the company standards of excellence.

• Handles and solves any concerns and questions from customers

• Able to accurately and quickly process all Cash/Credit and Comp transactions (where applicable)

• Professional appearance

• Must be a team player

• Cook I are responsible for proper labelling of products and rotation of stock items.

• Operates cash register and properly settles checks

• Greets and rings all customer checks on cash register, takes money from customer and accurately gives change back to the customer

• Accurately maintains balance of cash register and restaurant checks or kiosk sales

• Records all tips collected from credit cards, comps, and room charges

• Must be able to meet or exceed all customer service expectations and behaviors

• Greet all associates and Guests with a smile and positive attitude with friendly helpful tone.

• Maintain Cleanliness of Work area and dining room floor.

• Other duties as assigned

• High school diploma or GED preferred

• One-year previous culinary experience in a high-volume food service operation is preferred

• Must be able to read, write, speak and understand Basic English.

• Must have the ability to get along with co-workers and work as a team.

• Must be able to have a sense of urgency and react to changing business demands

• Must have the ability to lift and carry large objects weighing up to 40 pounds above or below shoulders

• Must be able to push and pull up to 100 pounds on a cart or dolly.

• Must have the ability to follow verbal and written instructions

• Must be able to stand and walk for extended periods of time.

• Must be able to maneuver all areas of the kitchen and food outlets.

• Must possess the dexterity to use knives and other hand-held instruments, as well as food prep equipment. Auditory range must include immediate environment.

• Visual range must include near distance.

• Must be flexible with schedule

• Must be able to work in extreme and changing temperatures

• Must be able to bend, reach and stoop

• Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.