HCVR Dual Rate Senior Cook, Brew Brothers (Full Time; Varied Shift)

Harrah's Cherokee Casino Resort•Murphy, NC

About The Position

Harrah’s Cherokee Valley River Casino & Hotel Position Description POSITION TITLE: Dual Rate Senior Cook DIVISION: Food and Beverage DEPARTMENT: Landing Café, Employee Cafeteria, Food Market, Gordon Ramsay, Brew Brothers GRADE/FLSA STATUS: H12/15 – Non-Exempt BADGE TYPE/COLOR: Key Permit - Blue REPORTS TO: Sous Chef; Restaurant Chef SUPERVISES: Cook I; Cook II; Food Material Handler; F&B Cashier; Steward; Wok Specialist; Dining Attendant; Senior Cook JOB SUMMARY : Prepare food using industry-standard techniques and equipment in compliance with established recipes and standards. Lead the team in completing any assigned task and successfully direct food production on the line and in the back kitchen in the absence of a Chef. Supervision of kitchen Team Members on assigned shifts. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES—SENIOR COOK: Perform lead skills and be able to work any position in an assigned kitchen Act as a shift leader at all times Observe PAR preparation and delivery, along with assisting with interviews and disciplinary actions Input work history entries based on shift information to be approved by departmental leadership Good working knowledge of the uses of bases and flavorings, menu planning, soups, sauces, meat, poultry, seafood, food display, etc. Ensure the proper ingredient supply levels are maintained Ensure products meet all recipe standards 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 Responsible for maintaining proper production levels Knowledgeable of all phases of food preparation and production methods and measures Complete a task, even if overtime is involved Know and understand all cooking tools and measurement conversions Maintain integrity with food and labor controls Relieve line cooks as needed for proper staffing and breaks Make recommendations in ordering supplies Assist the Chef in many aspects of lead cooking and supervision of a professional kitchen Ability to cooperate and interact effectively with both front and back of house personnel Expedite lines in the absence of a Sous Chef Maintain adequate supplies of menu items at all times to maintain food costs Maintain all kitchen areas in a sanitary condition and ensure all equipment is operational Inspect all assigned areas and coordinate cleaning with the Kitchen Steward Inspect all food stations to ensure safety and sanitation Protect all company assets in regard to waste, breakage, and theft Maintain portion consistency and food temperature Direct and train all Cook I’s and Cook II’s Encourage all Cooks to consistently improve techniques Ensure food products meet standards and make appropriate changes when necessary Understand local sanitation, health code laws, and weights and measures 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 Ensure service recovery activities in the absence of a Sous Chef Able to run the cash register Adhere to internal control regulations in regard to variances Participative member of the team by volunteering and being involved with projects, committees, and task forces by providing input and suggestions Complete the daily shift checklist that the leader verifies before leaving Ensure completion of end of shift duties by other employees with support from the Sous Chef or Food Service Supervisor Complete end of shift reports, sending them digitally to departmental leadership Perform any other duties as requested by shift leader Adhere to regulatory, departmental, and company policies/procedures in an ethical manner Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values If assigned to EDR: Be able to run a cash register Adhere to internal control regulations in regard to variances JOB ESSENTIAL DUTIES AND RESPONSIBILITIES—SOUS CHEF: Responsible for the overall daily food preparation in assigned areas, ensuring meal preparation meets established standards Responsible for requisitioning food supplies Exhibit sound culinary knowledge as well as an understanding of food cost and margins and how to best control them Perform daily checks to ensure the quality of the line setup Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the Cooks when busy or provide breaks Operate a productive, sanitary, team-oriented working environment within budgeted guidelines Serve as a leader for Team Members by exhibiting sound decision-making while fostering teamwork, employee morale, motivation, and open communication Prepare schedules and station breakdowns in accordance with the daily needs of assigned areas and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Prepare prep lists and production sheets Complete end-of-shift logs in a timely and accurate manner Ensure service recovery activities Sign out keys for cash registers Assist with monthly/daily inventory Adhere to regulatory, departmental, and company policies/procedures in an ethical manner Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values

Requirements

A high school diploma or GED is required
One year of Cook II or two years of cooking in a high volume, quality establishment with culinary experience in a comparable kitchen is required
Must demonstrate the following essential knowledge and skills:
Knowledge of food preparation and presentation
Proficient in the use of Windows-based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook
Neat, professional appearance with excellent personal hygiene
Excellent interpersonal skills as well as documented excellent leadership/motivational skills
Knowledge of sanitation standards and procedures
Able to quickly perform mathematical computations
Able to attend to multiple priorities simultaneously
Problem-solving abilities
Must be able to be on feet for 8-hour shifts
Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart
Must be able to stoop, bend, reach, kneel, twist and grasp
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 be physically mobile with reasonable accommodation
Must have the manual dexterity to use knives and other hand-held instruments, as well as food preparation equipment
Must be able to work a flexible schedule, including weekends, evenings, and holidays

Nice To Haves

One year of Culinary Arts education, trade certifications, or training is preferred
ServeSafe certification is required Can be completed within 90 days of the hire date

Responsibilities

Prepare food using industry-standard techniques and equipment in compliance with established recipes and standards.
Lead the team in completing any assigned task and successfully direct food production on the line and in the back kitchen in the absence of a Chef.
Supervision of kitchen Team Members on assigned shifts.
Perform lead skills and be able to work any position in an assigned kitchen
Act as a shift leader at all times
Observe PAR preparation and delivery, along with assisting with interviews and disciplinary actions
Input work history entries based on shift information to be approved by departmental leadership
Good working knowledge of the uses of bases and flavorings, menu planning, soups, sauces, meat, poultry, seafood, food display, etc.
Ensure the proper ingredient supply levels are maintained
Ensure products meet all recipe standards
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
Responsible for maintaining proper production levels
Knowledgeable of all phases of food preparation and production methods and measures
Complete a task, even if overtime is involved
Know and understand all cooking tools and measurement conversions
Maintain integrity with food and labor controls
Relieve line cooks as needed for proper staffing and breaks
Make recommendations in ordering supplies
Assist the Chef in many aspects of lead cooking and supervision of a professional kitchen
Ability to cooperate and interact effectively with both front and back of house personnel
Expedite lines in the absence of a Sous Chef
Maintain adequate supplies of menu items at all times to maintain food costs
Maintain all kitchen areas in a sanitary condition and ensure all equipment is operational
Inspect all assigned areas and coordinate cleaning with the Kitchen Steward
Inspect all food stations to ensure safety and sanitation
Protect all company assets in regard to waste, breakage, and theft
Maintain portion consistency and food temperature
Direct and train all Cook I’s and Cook II’s
Encourage all Cooks to consistently improve techniques
Ensure food products meet standards and make appropriate changes when necessary
Understand local sanitation, health code laws, and weights and measures 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
Ensure service recovery activities in the absence of a Sous Chef
Able to run the cash register
Adhere to internal control regulations in regard to variances
Participative member of the team by volunteering and being involved with projects, committees, and task forces by providing input and suggestions
Complete the daily shift checklist that the leader verifies before leaving
Ensure completion of end of shift duties by other employees with support from the Sous Chef or Food Service Supervisor
Complete end of shift reports, sending them digitally to departmental leadership
Perform any other duties as requested by shift leader
Adhere to regulatory, departmental, and company policies/procedures in an ethical manner
Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values
Responsible for the overall daily food preparation in assigned areas, ensuring meal preparation meets established standards
Responsible for requisitioning food supplies
Exhibit sound culinary knowledge as well as an understanding of food cost and margins and how to best control them
Perform daily checks to ensure the quality of the line setup
Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms
Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers
Work all stations on the line to assist the Cooks when busy or provide breaks
Operate a productive, sanitary, team-oriented working environment within budgeted guidelines
Serve as a leader for Team Members by exhibiting sound decision-making while fostering teamwork, employee morale, motivation, and open communication
Prepare schedules and station breakdowns in accordance with the daily needs of assigned areas and monitor the daily labor hours scheduled and consumed
Conduct pre-shift meetings to communicate important information
Prepare prep lists and production sheets
Complete end-of-shift logs in a timely and accurate manner
Ensure service recovery activities
Sign out keys for cash registers
Assist with monthly/daily inventory