Cook II: Multi-Station Kitchen Pro

Caesars Entertainment; Shelbyville (IN); On-site; USD 18,000 - 25,000; Full time

Job summary

Caesars Entertainment seeks a Cook II for Horseshoe Indianapolis to support culinary operations in a fast-paced, guest-facing restaurant environment. You will participate in safe, high-quality food production using a range of cooking techniques and equipment, including station setup, prep work, frying, and sauteing.

Responsibilities include maintaining sanitation, following SOPs, and coordinating with supervision to ensure timely service. Flexibility to work weekends/holidays is required.

Qualifications

• High School Diploma or GED required.
• College Degree or Culinary Arts Degree is Helpful.
• Position requires 2 years experience in the Food Service Industry as a Cook I or similar position.
• Ability to read, write, speak and understand English.
• The position requires math skills and ability to estimate, measure, and multi task.
• Trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, etc.
• Must be able to obtain Indiana Horse Racing Commission License.
• Scheduling flexibility; weekends/holidays/overtime may be required.

Responsibilities

• Promote Horseshoe Indianapolis culture and excellent service standards.
• Safely and efficiently produce food, manage par levels and rotations.
• Assist with setup and operation of multiple stations; coach others.
• Produce stocks, soups, and sauces for daily service.
• Follow SOPs and production lists to meet par levels and specs.
• Maintain kitchen sanitation and safe handling of food.

Skills

English literacy

Math skills

Knife skills

Multitasking

Food knowledge

HACCP awareness

Education

High School Diploma or GED

Culinary degree (Helpful)

Tools

Knives

Stoves & Ovens

Mixers

Job description

Caesars Entertainment seeks a Cook II for Horseshoe Indianapolis to support culinary operations in a fast-paced, guest-facing restaurant environment. You will participate in safe, high-quality food production using a range of cooking techniques and equipment, including station setup, prep work, frying, and sauteing.

Responsibilities include maintaining sanitation, following SOPs, and coordinating with supervision to ensure timely service. Flexibility to work weekends/holidays is required.