Caesars Entertainment
Fu Noodle Cook II
- Compensation
- Not disclosed
- Location
- Baltimore, MD, United States
- Work setup
- Onsite
- Seniority
- Not specified
- Employment
- Not specified
- Experience
- Not specified
- Category
- Hospitality
- Posted
Full description
- Deliver internal and external guest service to Horseshoe standards.
- Reads food orders from computer printouts and prepares food items according to established menu plans.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
- Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
- Provide general supervision to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.
- Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes.
- Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner.
- Coordinates and communicates on orders with dining room staff.
- Prepares all food items accurately in a timely manner.
- Completes all assigned prep items as written on prep sheet.
- Other duties assigned
- Demonstrated ability to prepare a wide variety of food items, to standard, in a high volume, fast-paced operation.
- Demonstrated understanding and knowledge of the application of sanitation procedures.
- These skills and abilities are typically acquired through at least 3-years' experience directly related to the accountabilities specified.
- Ability to recognize different cooking oils and their cooking temperatures
- Ability to use knives, other hand-held instruments and other food preparation equipment
- Ability to perform all duties of a Cook's Helper/Pantry Person
- Must have documented skills and competencies in preparing eggs, meats, batters, potatoes; blanching, steaming, sauteing; pasta and rice cookery; and preparing salads, sandwiches, cold appetizers and garnishments
- Ability to portion, prepare and present meat, poultry and fish entrees, pastas, vegetables, pan sauces and butter sauces