Cook II — High-Volume Resort Cafeteria

Caesars Entertainment; California (MO); On-site; USD 42,000 - 54,000; Full time

Job summary

The Cook II in the Employee Cafeteria at Caesars Entertainment is responsible for preparing and serving nutritious, high-quality meals for team members in a fast-paced, high-volume kitchen. The role follows established recipes, portion controls, and food safety standards to maintain consistency and timely service.

Ideal candidates are dependable, team-oriented, and committed to delivering quality food that energizes the resort workforce.

Qualifications

• 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 orders, recipes and directs in English.
• Ability to work flexible time periods as required of a cook in a resort environment and work in multiple outlets as needed.
• Ability to recognize different cooking oils and their 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 coach other cooks in a team environment.

Responsibilities

• 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.
• 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.

Skills

Broiler cooking

Food safety

Team leadership

Education

High School Diploma or equivalent

Job description

The Cook II in the Employee Cafeteria at Caesars Entertainment is responsible for preparing and serving nutritious, high-quality meals for team members in a fast-paced, high-volume kitchen. The role follows established recipes, portion controls, and food safety standards to maintain consistency and timely service.

Ideal candidates are dependable, team-oriented, and committed to delivering quality food that energizes the resort workforce.