Harrah’s Cherokee Valley River Casino & Hotel Position Description

POSITION TITLE:                                            Dual Rate Senior Cook

DIVISION:                                                          Food and Beverage

DEPARTMENT:                                                Landing Café, Employee Cafeteria, Food Market, Gordon Ramsay,                                                                                    Brew Brothers

GRADE/FLSA STATUS:                                  H12/15 – Non-Exempt

BADGE TYPE/COLOR:                                   Key Permit - Blue

REPORTS TO:                                                   Sous Chef; Restaurant Chef

SUPERVISES:                                                    Cook I; Cook II; Food Material Handler; F&B Cashier; Steward; Wok                     Specialist; Dining Attendant; Senior Cook

JOB SUMMARY:

Prepare food using industry-standard techniques and equipment in compliance with established recipes and standards.  Lead the team in completing any assigned task and successfully direct food production on the line and in the back kitchen in the absence of a Chef. Supervision of kitchen Team Members on assigned shifts.

JOB ESSENTIAL DUTIES AND RESPONSIBILITIES—SENIOR COOK:

• Perform lead skills and be able to work any position in an assigned kitchen

• Act as a shift leader at all times

• Observe PAR preparation and delivery, along with assisting with interviews and disciplinary actions

• Input work history entries based on shift information to be approved by departmental leadership

• 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 Team Members 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 in 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 a 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 in regard to waste, breakage, and theft

• Maintain portion consistency and food temperature

• Direct and train all Cook I’s and Cook II’s

• 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 a Sous Chef

• Able to run the cash register

• Adhere to internal control regulations