Senior Cook, EDR (Full-Time; Swing)

Harrah's Cherokee Casino Resort•Cherokee, NC

1d•Onsite

About The Position

Harrah’s Cherokee Casino Resort Position Description POSITION TITLE: Senior Cook DEPARTMENT: Employee Cafeteria, Room Service, Room Service Cherokee Tower, Banquet, Selu Garden Café, The Smokehouse Coop, Gordon Ramsay, Noodle Bar, Lobby Café, Guy Fieri, Pool Bar, Italian GRADE/FLSA STATUS : H12 – Non-Exempt BADGE TYPE/COLOR: Key--Blue REPORTS TO: Sous Chef SUPERVISES: NA JOB SUMMARY : Prepare food, using industry-standard techniques and equipment in compliance with established recipes and standards. Lead the work crew in the completion of any assigned task and successfully direct food production on the line as well as in the back kitchen in the absence of a chef.

Requirements

A high school diploma or GED is required
Completion of Level I and II Cook or 2 years of cooking in a high-volume, quality establishment with culinary experience in a comparable kitchen is required
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 dexterity to use knives and other hand-held instruments, as well as food preparation equipment required
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

Responsibilities

Perform lead skills and be able to work any position in the assigned kitchen
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 associates 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 for 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 the 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 with regard to waste, breakage, and theft
Maintain portion consistency and food temperature
Direct and train all Level I and Level II Cooks
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 the Sous Chef
Able to run a 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
Abide by appearance standards
Complete a daily shift checklist that is verified by a leader before leaving
Perform any other duties as requested by a 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