Cook I, Wicked Weed

Harrah’s Cherokee Casino Resort Position Description

 

POSITION TITLE:                        Cook I

DEPARTMENT:                             Food                    

GRADE/FLSA STATUS:               H8-Non-Exempt

BADGE TYPE/COLOR:               Work Permit - Green

REPORTS TO:                                Sous Chef

SUPERVISES:                                 NA

 

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
• Meet expected service delivery times as defined by department’s service standards or as required by receiver of service or goods
• Ensure that all food products prepared meet the established specifications and standards prior to being served
• Responsible for fast and clean servicing of all menu items to the servers
• Prepare, cook, and season all food
• 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 customers and associates at all times
• 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 and leftovers
• Prepare for rush period of work without getting behind
• 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
• Get orders for meat needed/order or cut to meet the day’s needs
• Fill special orders when customers request it
• Organize workday
• Keep errors to a minimum
• Knowledgeable about Harrah’s facilities, promotions, and services
• Complete a task, even if overtime is involved
• 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
• 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

 

MINIMUM QUALIFICATIONS:

• High school diploma or GED preferred
• Six months to one-year cooking experience in high volume food service operation is preferred
• Must demonstrate the following essential knowledge and skills:
  • Knowledge of kitchen sanitation standards and procedures
  • Basic knowledge of food preparation techniques and presentation
  • Must have knowledge to operate and maintain all basic kitchen equipment
  • Excellent interpersonal skills
  • Excellent leadership/motivational skills
• Able to attend to multiple priorities simultaneously
• Problem-solving abilities with ability to quickly perform mathematical computations
• Able to handle high stress in the work environment and turn stress into high energy  
  • Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required 
• Neat, professional appearance with excellent personal hygiene

 

PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS:

• Must be able to be on feet for 8-hour shifts
• Must be able to lift and carry up to 50 pounds and be able to push and pull up to 300 pounds in a cart
• Must be able to bend, reach, kneel, twist and grasp items
• Must be physically mobile with reasonable accommodation
• 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 tolerate areas containing varying noise and temperature l