Cook II- Catering & Banquets at Wynn Resorts

Everett, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Feb, 26

Salary

32.41

Posted On

18 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Knowledge, Food Preparation, Knife Skills, Safe Food Handling, Organization, Interpersonal Skills, Attention to Detail, Communication, Time Management, Teamwork, Sanitation, Cooking Techniques, Recipe Adherence, Problem Solving, Safety Standards, Adaptability

Industry

Hospitality

Description

Company Description ABOUT ENCORE BOSTON HARBOR Encore Boston Harbor is a luxury global destination gaming resort that will feature 671 hotel rooms with sweeping views of the Boston skyline and Boston Harbor, ultra-premium spa, luxury retail, high-end dining, and state-of-the-art ballroom and meeting spaces. It is the largest private single-phase development in the history of the Commonwealth. Situated on the waterfront along the Mystic River and connected to Boston Harbor, Encore Boston Harbor will include a six-acre park along the water that will feature a harborwalk, an events lawn, public viewing areas, ornate floral displays and retail and dining experiences that overlook the Encore Harbor Walk. Job Description Pay Range: $32.41- $32.41 The Encore Boston Harbor Cook II is responsible for preparing meals based on established recipes set by the Executive Chef, specifically cold line production and food prep. JOB RESPONSIBILITIES: Adheres to all Encore Boston Harbor core values and property and department standards. Participates in short-and long-term kitchen goals, objectives, policies, and operating procedures. Actively contributes to kitchen 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. Balances multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations. Prepares food of high quality according to standard recipes. Works on cold food line production and food prep. Cooks under the supervision of Cook I/Chef de Partie 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. Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time. 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 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 1 year 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 as 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. Team members may be expected to work outside and may be subject to all weather conditions. Operates in a working environment that is subject to varying levels of cold, heat, humidity, precipitation, wind, noise, and vibration. 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.

Responsibilities

The Cook II is responsible for preparing meals based on established recipes, focusing on cold line production and food prep. This role involves maintaining high-quality food standards and adhering to safety and sanitation practices.