HCVR Wok Specialist, Food Court (Part Time; Varied Shift)

Harrah's Cherokee Casino Resort•Murphy, NC

15d•Onsite

About The Position

Harrah’s Cherokee Valley River Casino & Hotel Position Description POSITION TITLE: Wok Specialist DEPARTMENT: Food GRADE/FLSA STATUS: H10-Non-Exempt BADGE TYPE/COLOR: Work Permit - Green REPORTS TO: Sous Chef SUPERVISES: N/A JOB SUMMARY: Prepare all food orders in a quick and timely manner in accordance with established recipes. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for fast and clean servicing of all menu items to the servers Responsible for preparing other various food products Ensuring the quality and presentation of food products prepared Performing all station functions necessary in the prep and cooking areas Providing the highest quality of service to customers and associates at all times Prepare, cook, and season all food Ensure the quality and presentation of food products prepared Able to prepare and serve menu items in front of guests Ensure each order sent out is uniform and consistent Adhere to kitchen maintenance and sanitation program Control food production to include proper cooking methods, cooking time and temperature and ensuring sanitation, handling, and storage of prepared food Prepare for rush period of work without getting behind organizing workday to accommodate needs Check workstation and maintain the general cleanliness of the various cook stations throughout kitchen Keep stock on hand and organizes orders Protect all company assets in regard to waste, breakage, and theft Maintain orders for preparation needed and ordered to meet the day’s production needs Fill special orders when customers request it Keep errors to a minimum Knowledgeable about Harrah’s facilities, promotions, and services Complete a task, even if overtime is involved Display and arrange visual presentation of products in trays and cases Apply proper cutting techniques, piece count, packaging, and labeling standards Ensure all deliveries to satellite locations are being made according to standards and in a timely fashion Ensure all food safety guidelines and procedures are being followed as outlined in HAACP Plans and SOP’s Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks, including rice pH log 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 Monitor production volume on a daily and weekly basis Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental, and company policies/procedures in an ethical manner

Requirements

High school diploma or GED preferred
Six months cooking experience required
One-year cooking experience outside casino preferred
Successful completion of Level II testing required
ServSafe certified, knowledge of HAACP Standards required
Must demonstrate the following essential knowledge and skills: Knowledge of kitchen sanitation standards and procedures
Basic knowledge of food preparation techniques and presentation
Excellent interpersonal skills
Able to operate and maintain the following kitchen equipment: stoves, grills, fryers, Maki Machine other basic equipment and other utensils when preparing food orders
Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required
Problem-solving abilities with the ability to quickly perform mathematical computations
Neat, professional appearance with excellent personal hygiene

Responsibilities

Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values
Responsible for fast and clean servicing of all menu items to the servers
Responsible for preparing other various food products
Ensuring the quality and presentation of food products prepared
Performing all station functions necessary in the prep and cooking areas
Providing the highest quality of service to customers and associates at all times
Prepare, cook, and season all food
Ensure the quality and presentation of food products prepared
Able to prepare and serve menu items in front of guests
Ensure each order sent out is uniform and consistent
Adhere to kitchen maintenance and sanitation program
Control food production to include proper cooking methods, cooking time and temperature and ensuring sanitation, handling, and storage of prepared food
Prepare for rush period of work without getting behind organizing workday to accommodate needs
Check workstation and maintain the general cleanliness of the various cook stations throughout kitchen
Keep stock on hand and organizes orders
Protect all company assets in regard to waste, breakage, and theft
Maintain orders for preparation needed and ordered to meet the day’s production needs
Fill special orders when customers request it
Keep errors to a minimum
Knowledgeable about Harrah’s facilities, promotions, and services
Complete a task, even if overtime is involved
Display and arrange visual presentation of products in trays and cases
Apply proper cutting techniques, piece count, packaging, and labeling standards
Ensure all deliveries to satellite locations are being made according to standards and in a timely fashion
Ensure all food safety guidelines and procedures are being followed as outlined in HAACP Plans and SOP’s
Understand local sanitation, health code laws, and weights and measures requirements
Ensure all required logbooks, including rice pH log 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
Monitor production volume on a daily and weekly basis
Abide by appearance standards
Complete daily shift checklist that is verified by leader before leaving
Perform any other duties as requested by shift leader
Adhere to regulatory, departmental, and company policies/procedures in an ethical manner