Restaurant Chef, The Smokehouse Coop (Full-Time; Varied)

Harrah's Cherokee Casino Resort•Cherokee, NC

About The Position

Harrah’s Cherokee Casino Resort Position Description POSITION TITLE: Restaurant Chef DEPARTMENT: Employee Cafeteria, Selu Garden Café, The Smokehouse Coop, Gordon Ramsay, Guy Fieri, Italian GRADE/FLSA STATUS: S18- Exempt BADGE TYPE/COLOR: Key - Blue REPORTS TO: Executive Chef JOB SUMMARY: Manage the day-to-day preparation of food and supervision of kitchen employees while working as a team with the Restaurant Manager to deliver a high quality dining experience to all guests. JOB ESSENTIAL DUTIES AND RESPONISIBILITIES: Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to insure the quality of the line set up 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 Understand profit and loss statements Able to 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 employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers with periodic tableside visits during shift Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Serve as communication liaison to subordinates and to Executive Chef Complete end of shift logs in a timely and accurate manner Ensure all required log books and temperature logs, are maintained and verified Responsible for local sanitation, health code laws, and weights and measures requirements 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 Ensure staff maintain and calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Ensure timely and accurate performance appraisals and accurate work history entries Able to plan and prepare VIP and special menus when necessary Current on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology Responsible for, or actively participates in, the initiation of personnel actions including but not limited to: interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions 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 If assigned to EDR: Adhere to internal control regulations in regards to variances Able to run cash register

Requirements

High school diploma or GED required
Five years managerial culinary experience required including two years executive culinary experience in a high volume, multi outlet operation required
Serve Safe certified required
Must demonstrate the following essential knowledge and skills
Knowledge of food preparation and presentation
Excellent interpersonal skills as well as documentation
Excellent leadership/motivational skills
Knowledge of sanitation standards and procedures
Able to attend to multiple priorities simultaneously
Problem-solving abilities
Dexterity to use knives and other hand-held instruments, as well as using food preparation equipment required
Able to quickly perform mathematical computations
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
Must be able to be on feet for 8 hour shift
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 physically mobile with reasonable accommodation
Must be able to handle high stress in the work environment and turn stress into high energy
Must be able to lift and carry 50 pounds and be able to push an pull up to 300 pounds in a cart
Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier
Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including second hand smoke
Must be able to work a flexible schedule including weekends, evenings and holidays

Nice To Haves

Two years culinary arts program training/certification and ten years of supervisory/technical experience in food operations preferred

Responsibilities

Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards
Responsible for requisitioning of food supplies
Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them
Perform daily checks to insure the quality of the line set up
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
Understand profit and loss statements
Able to 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 employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication
Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure
Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities
Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary
Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees
Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed
Conduct pre-shift meetings to communicate important information
Build relationships with customers with periodic tableside visits during shift
Provide the highest quality of service to customers and associates at all times
Prepare prep lists and production sheets
Serve as communication liaison to subordinates and to Executive Chef
Complete end of shift logs in a timely and accurate manner
Ensure all required log books and temperature logs, are maintained and verified
Responsible for local sanitation, health code laws, and weights and measures requirements
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
Ensure staff maintain and calibrate pH meters and thermometers
Protect all company assets in regard to waste, breakage, and theft
Ensure timely and accurate performance appraisals and accurate work history entries
Able to plan and prepare VIP and special menus when necessary
Current on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology
Responsible for, or actively participates in, the initiation of personnel actions including but not limited to: interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions
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
If assigned to EDR: Adhere to internal control regulations in regards to variances
Able to run cash register