Harrah’s Cherokee Casino Resort Position Description

POSITION TITLE:                          Cook I

DEPARTMENT:                                Banquet, Internal Banquets, Employee Cafeteria, Gordon Ramsay, Selu Garden Cafe, Guy Fieri, The Smokehouse Coop, Noodle Bar, Pool Bar, Room Service, Room Service Cherokee Tower, Internal Banquets, Lobby Cafe                        

GRADE/FLSA STATUS:                H8-Non-Exempt

BADGE TYPE/COLOR:                 Work Permit - Peach

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:

• Meet expected service delivery times as defined by the department’s service standards or as required by the 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 guests and Team Members at all times

• Ensure each order sent out is uniform and consistent

• Adhere to the kitchen maintenance and sanitation program

• Control food production to include proper cooking methods, cooking time, and temperature, and ensure sanitation, handling, and storage of prepared food and leftovers

• Prepare for the rush period of work without getting behind

• Check the workstation and maintain the general cleanliness of the various cook stations throughout the kitchen

• Keep stock on hand and organize orders

• Protect all company assets with regard to waste, breakage, and theft

• Get orders for meat needed/order or cut to meet the day’s needs

• Fill special orders when guests request them

• 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 the 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 preferred

• Six months to one year of cooking experience in a 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 the 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