Cook I SE Catering Banquets

Encore Boston Harbor; Everett (MA); On-site; USD 44,083 - 45,460; Full time

Job summary

Encore Boston Harbor is seeking a Cook I for Catering & Banquets to prepare meals per established recipes under the guidance of the Executive Chef. You will support the department and uphold Encore standards, ensuring excellent guest and team member experiences.

The role requires working across multiple stations, maintaining safety and sanitation practices, and participating in daily briefings. Experience in cooking and strong knife skills are preferred.

Qualifications

• High school degree or equivalent; culinary arts education preferred.
• Minimum of 3 years of cooking experience preferred.
• Sanitation knowledge and knife skills and safe food handling are preferred.

Responsibilities

• Cooks food of high quality according to standard recipes.
• Manages multiple cold and hot stations.
• Assists with the preparation, presentation, decoration and storage of all food items.
• Follows safety standards and department policies.
• Communicates difficulties or feedback to supervisor.
• Attends daily briefings and scheduled meetings.

Skills

English proficiency

Education

High school degree or equivalent

Culinary arts education preferred

Sanitation knowledge

Tools

ServSafe certification

Job description

Job Description

Hourly $32.67 - $32.67

The Encore Boston Harbor Cook I – Catering & Banquets is responsible for cooking meals based on established recipes set by the Executive Chef. This includes, but is not limited to: fulfilling job responsibilities to support the department and maximize opportunities for success; maintaining all Encore Standards; and ensuring excellent guest and team member experience.

JOB RESPONSIBILITIES

• Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied.
• Participates in short-and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success.
• Actively contributes to departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports.
• Follows that all applicable internal policies, federal and state laws, rules, regulations and property-wide controls within the department.
• Delivers and maintains a maximum level of property-wide service and satisfaction.
• Contributes to company-wide communication and best practices.
• Keeps informed of all new developments within the department.
• Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.
• Cooks food of high quality according to standard recipes.
• Manages multiple cold and hot stations
• Assists with the preparation, presentation, decoration and storage of all food items.
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
• Attends and participates in daily briefings and other meetings as scheduled.
• Prepares in advance food, beverage, material and equipment needed for the service.
• Cleans and re-sets his/her working area.
• Works with safety as a priority, and follows department and company safety standards.
• Maintains relevant knowledge of industry through continuing education and training.
• Performs any other job-related duties as assigned.

Qualifications: Qualifications

JOB REQUIREMENTS

To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Age, Gaming and Certifications

• 18 years of age or above.
• Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.
• ServSafe or equivalent certification preferred.

Education and/or Experience

• High school degree or equivalent preferred. Culinary arts or a related field education or experience preferred. Sanitation and culinary knowledge, and demonstrated knife skills and safe food handling practices preferred.
• Minimum of 3 years of cooking experience preferred.
• Outstanding organizational and interpersonal skills as well as excellent attention to detail.

Language Skills

Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Conversational English required, second language a plus. Ability to write instructions. Ability to present information.

Mathematical Skills & Reasoning Ability

Ability to compute basic mathematical calculations. Ability to decipher various reports and maintain reports upon request.

Physical Demands

The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such that lift or maneuver at least fifty (50) pounds, and varied instances of standing/walking.

Work Environment

The work environment characteristics described here are representative of those that exist while Team Members are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is typically moderate. When on the kitchen floor or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner.
• Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying-schedules to reflect the business needs of the property.

Additional Information

Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Compensation

$33-$33