Senior Cook, Noodle Bar

Harrah’s Cherokee Casino Resort Position Description

 

POSITION TITLE:                                            Senior Cook

 

DEPARTMENT:                                               Employee Cafeteria, Room Service, Room Service Cherokee Tower, Banquet, Selu Garden Café, Wicked Weed                                                                                                           Brewing, Gordon Ramsay, Food Court, Noodle Bar, Lobby Café, Comedy Zone, 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 forces, by providing input and suggestions

Abide by appearance standards

Complete a daily shift checklist that is verified by a leader before leaving

Perform any other duties as requested by a 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

 

 

MINIMUM QUALIFICATIONS:

A high school diploma or GED is required

Completion of Level I and II Cook or 2 years of cooking in a high-volume, quality establishment with culinary experience in a comparable kitchen is required

One year of Culinary Arts education, trade certifications, or training is preferred

Must demonstrate the following essential knowledge and skills: