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

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.

JOB ESSENTIAL DUTIES AND 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 force