HCVR Cook II, Gordon Ramsay (Full Time; Swing Shift)

Harrah's Cherokee Casino Resort•Murphy, NC

About The Position

Harrah’s Cherokee Valley River Casino & Hotel Position Description POSITION TITLE: Cook II DIVISION: Food and Beverage DEPARTMENTS: Landing Café, Employee Cafeteria, Food Market, Gordon Ramsay Brew Brothers GRADE/FLSA STATUS: H10 - Non-Exempt BADGE TYPE/COLOR: Work Permit - Peach REPORTS TO: Sous Chef; Dual Rate Sous Chef SUPERVISES: N/A JOB SUMMARY: Prepare all food orders quickly and on time according to established recipes. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values Responsible for fast and clean servicing of all menu items to the servers Prepare, cook, and season all food Ensure the quality and presentation of food products prepared Perform all station functions necessary in the prep and cooking areas Provide the highest quality of service to guests and Team Members at all times Able to grill, fry, and serve menu items in front of guests Ensure each order sent out is uniform and consistent Adhere to kitchen maintenance and sanitation program Control food production to include proper cooking methods, cooking time, and temperature and ensure sanitation, handling, and storage of prepared food and leftovers Prepare for a rush period of work without getting behind in organizing the workday to accommodate needs Check workstation and maintain the general cleanliness of the various cook stations throughout the kitchen Keep stock on hand and organize orders Protect all company assets regarding waste, breakage, and theft Get orders for meat needed/order or cut to meet the day’s needs Fill special orders when guests request it Keep errors to a minimum Knowledgeable about Harrah’s facilities, promotions, and services Complete a task, even if overtime is involved Understand local sanitation, health code laws, and weight and measure requirements Ensure all required logbooks and temperature logs are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory, including utensils, cookware, and machinery Share equipment with co-workers Calibrate pH meters and thermometers Abide by appearance standards Complete the daily shift checklist that the leader verifies before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental, and company policies/procedures in an ethical manner

Requirements

A high school diploma or GED is preferred
Ninety days of Cook I experience or one year of cooking experience in a high-volume food service operation is required
Must demonstrate the following essential knowledge and skills:
Knowledge of kitchen sanitation standards and procedures
Basic knowledge of food preparation techniques and presentation
Excellent interpersonal skills
Able to operate and maintain the following kitchen equipment: stoves, grills, fryers, other essential equipment, and other utensils when preparing food orders
Problem-solving abilities with the ability to quickly perform mathematical computations
Neat, professional appearance with excellent personal hygiene
Must be able to be on feet for an 8-hour shifts
Must be able to attend to multiple priorities simultaneously
Must be able to lift and carry up to 50 pounds and be able to push and pull up to 300 pounds in a cart
Must be able to stoop, bend, reach, kneel and twist items
Must be physically mobile with reasonable accommodation
Must be able to have exposure to extreme heat or cold temperatures
Must be able to respond to visual and aural cues
Must be able to read, write, speak, and understand English
Must be able to handle high stress in the work environment and turn stress into high energy
Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required
Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality, including secondhand smoke
Must be able to work a flexible schedule, including weekends, evenings, and holidays

Responsibilities

Responsible for fast and clean servicing of all menu items to the servers
Prepare, cook, and season all food
Ensure the quality and presentation of food products prepared
Perform all station functions necessary in the prep and cooking areas
Provide the highest quality of service to guests and Team Members at all times
Able to grill, fry, and serve menu items in front of guests
Ensure each order sent out is uniform and consistent
Adhere to kitchen maintenance and sanitation program
Control food production to include proper cooking methods, cooking time, and temperature and ensure sanitation, handling, and storage of prepared food and leftovers
Prepare for a rush period of work without getting behind in organizing the workday to accommodate needs
Check workstation and maintain the general cleanliness of the various cook stations throughout the kitchen
Keep stock on hand and organize orders
Protect all company assets regarding waste, breakage, and theft
Get orders for meat needed/order or cut to meet the day’s needs
Fill special orders when guests request it
Keep errors to a minimum
Knowledgeable about Harrah’s facilities, promotions, and services
Complete a task, even if overtime is involved
Understand local sanitation, health code laws, and weight and measure requirements
Ensure all required logbooks and temperature logs are maintained and verified
Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications
Properly maintain and store company inventory, including utensils, cookware, and machinery
Share equipment with co-workers
Calibrate pH meters and thermometers
Abide by appearance standards
Complete the daily shift checklist that the leader verifies before leaving
Perform any other duties as requested by shift leader
Adhere to regulatory, departmental, and company policies/procedures in an ethical manner