HCVR Sous Chef, Brew Brothers (Full Time; Varied Shift)

Harrah's Cherokee Casino Resort•Cherokee, NC

19d•Onsite

About The Position

Harrah’s Cherokee Valley River Casino & Hotel Position Description POSITION TITLE: Senior Cook DIVISION: Food and Beverage DEPARTMENTS: Employee Cafeteria, Food Market, Gordon Ramsay, Brew Brothers GRADE/FLSA STATUS : H12 – Non-Exempt BADGE TYPE/COLOR: Key Permit - Blue REPORTS TO: Sous Chef; Dual Rate Senior Cook SUPERVISES: NA 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. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Perform lead skills and be able to work any position in the 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 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 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 with regard to waste, breakage, and theft Maintain portion consistency and food temperature Direct and train all Cook I and Cook II Encourage all Cooks to improve techniques consistently Ensure food products meet standards and make appropriate changes when necessary 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 Ensure service recoveries are executed per guidelines in the absence of a Sous Chef or Food Service Supervisor 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 Team Members 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 the 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

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
ServSafe certification is required Can be completed within 90 days of the hire date
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 skill 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

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
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 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 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 with regard to waste, breakage, and theft
Maintain portion consistency and food temperature
Direct and train all Cook I and Cook II
Encourage all Cooks to improve techniques consistently
Ensure food products meet standards and make appropriate changes when necessary
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
Ensure service recoveries are executed per guidelines in the absence of a Sous Chef or Food Service Supervisor
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 Team Members 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 the 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