Senior Cook, EDR (Full-Time; Sunrise)

Harrah's Cherokee Casino Resort•Cherokee, NC

6d•Onsite

About The Position

The Senior Cook is a skilled culinary professional who prepares high-quality food according to established recipes, standards, and production requirements. Serving as a lead cook in the assigned kitchen, the Senior Cook can work any station and direct daily food production on the line and in the back kitchen. When a chef or Sous Chef is absent, the Senior Cook provides functional leadership by guiding cooks, maintaining production levels, ensuring food quality and presentation, and supporting safe, sanitary, and efficient kitchen operations. The role upholds regulatory, departmental, and company standards while fostering teamwork, maintaining food and labor controls, and delivering exceptional service to guests and associates. The role supports the organization’s mission, values, ethics, and service culture; follows departmental plans and procedures; identifies and reports process or service issues; performs daily operational tasks; assists with scheduling, task coordination, and workflow organization as directed; and maintains compliance with policies and regulations. The Senior Cook monitors routine resource use, supplies, and documentation, reports performance data and issues to supervisors, and assists with changes intended to improve efficiency and service quality. The position also provides professional service, supports issue resolution, communicates and cooperates with team members, and assists with training and onboarding as directed. The position requires mobility throughout the casino, extended periods of standing, frequent physical movements, lifting up to 50 pounds, and pushing or pulling carts weighing up to 300 pounds. The Senior Cook must tolerate extreme heat or cold and varying noise, temperature, lighting, crowds, and air quality, including secondhand smoke. The role requires dexterity in using knives, other handheld instruments, and food preparation equipment, as well as responsiveness to visual and auditory cues. Evening, weekend, and holiday work may be required.

Requirements

Must be 21 years of age or older.
High school diploma or GED required.
Completion of Level I and II Cook, or two years of cooking experience in a high-volume, quality establishment with culinary experience in a comparable kitchen.
Strong guest service, communication, decision-making, and teamwork skills.
Ability to multitask, prioritize, work closely with others, adapt, learn, and receive direction.
Professional appearance and high personal hygiene standards.
Proficiency with Microsoft applications, including Excel.
Strong attention to detail, work ethic, and desire for continued growth.
Ability to remain mobile throughout the casino, stand for extended periods, and perform frequent physical movements.
Ability to lift up to 50 pounds and push or pull up to 300 pounds in a cart.
Ability to tolerate extreme heat or cold, and varying noise, temperature, lighting, crowds, and air quality, including secondhand smoke.
Dexterity to use knives, other handheld instruments, and food preparation equipment, and ability to respond to visual and auditory cues.
Effectiveness in fast-paced, high-pressure environments.
Ability to communicate clearly in English and follow instructions accurately.
Flexibility to work evenings, weekends, and holidays.

Nice To Haves

One year of Culinary Arts education, trade certifications, or training.

Responsibilities

Prepare high-quality food in accordance with established recipes, standards, and production requirements.
Work any station and direct daily food production on the line and in the back kitchen.
In the absence of a chef or Sous Chef, guide cooks and maintain proper production levels, food quality, and presentation.
Support safe, sanitary, and efficient kitchen operations and comply with regulatory, departmental, and company standards.
Maintain food and labor controls and foster teamwork while delivering service to guests and associates.
Demonstrate the organization’s mission, values, ethics, and service culture in daily work.
Carry out daily operational tasks accurately and efficiently and assist with scheduling, task coordination, and workflow organization as directed.
Identify process issues or service gaps and share observations with leadership; report compliance concerns promptly.
Monitor routine resource use, supplies, and documentation, and report performance data, trends, or issues to supervisors.
Assist with operational changes or process updates intended to improve efficiency and service quality.
Provide friendly, professional, and responsive service; assist with issue resolution and escalate concerns appropriately.
Communicate and cooperate with team members and assist with training, onboarding, or skill-building activities as directed.