Job description

If you would like to be considered for this position, you must apply on our website www.harrahscherokeejobs.com

The Job Posting number is #1786

JOB SUMMARY:

Manage the day-to-day preparation of food and supervision of kitchen employees while working as a team with the Restaurant Manager to deliver a high quality dining experience to all guests.

JOB ESSENTIAL DUTIES AND RESPONISIBILITIES:

Ø Establish and endorse the business objectives, ethics and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values

Ø Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards

Ø Responsible for requisitioning of food supplies

Ø Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them

Ø Perform daily checks to insure the quality of the line set up

Ø Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms

Ø Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers

Ø Understand profit and loss statements

Ø Able to work all stations on the line to assist the cooks when busy or provide breaks

Ø Operate a productive, sanitary, team oriented working environment within budgeted guidelines

Ø Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication

Ø Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure

Ø Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities

Ø Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary

Ø Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees

Ø Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed

Ø Conduct pre-shift meetings to communicate important information

Ø Build relationships with customers with periodic tableside visits during shift

Ø Provide the highest quality of service to customers and associates at all times

Ø Prepare prep lists and production sheets

Ø Serve as communication liaison to subordinates and to Executive Chef

Ø Complete end of shift logs in a timely and accurate manner

Ø Ensure all required log books and temperature logs, are maintained and verified

Ø Responsible for local sanitation, health code laws, and weights and measures requirements

Ø Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications

Ø Properly maintain and store company inventory including utensils, cookware and machinery

Ø Ensure staff maintain and calibrate pH meters and thermometers

Ø Protect all company assets in regard to waste, breakage, and theft

Ø Ensure timely and accurate performance appraisals and accurate work history entries

Ø Able to plan and prepare VIP and special menus when necessary

Ø Current on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology

Ø Responsible for, or actively participates in, the initiation of personnel actions including but not limited to: interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions

Ø Adhere to regulatory, departmental and company policies/procedures in an ethical manner

Ø If assigned to EDR:

Ø Adhere to internal control regulations in regards to variances

Ø Able to run cash register

MINIMUM QUALIFICATIONS:

Ø High school diploma or GED required

Ø Five years managerial culinary experience required including two years executive culinary experience in a high volume, multi outlet operation required

Ø Two years culinary arts program training/certification and ten years of supervisory/technical experience in food operations preferred

Ø Serve Safe certified required

Ø Must demonstrate the following essential knowledge and skills

Ø Knowledge of food preparation and presentation

Ø Excellent interpersonal skills as well as documentation

Ø Excellent leadership/motivational skills

Ø Knowledge of sanitation standards and procedures

Ø Able to attend to multiple priorities simultaneously

Ø Problem-solving abilities

Ø Dexterity to use knives and other hand-held instruments, as well as using food preparation equipment required

Ø Able to quickly perform mathematical computations

Ø Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook

Ø Neat, professional appearance with excellent personal hygiene

PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS:

Ø Must be able to be on feet for 8 hour shift

Ø Must be able to stoop, bend, reach, kneel, twist and grasp

Ø Must be able to have exposure to extreme heat or cold temperatures

Ø Must be able to respond to visual and aural cues

Ø Must be able to read, write, speak and understand English

Ø Must be physically mobile with reasonable accommodation

Ø Must be able to handle high stress in the work environment and turn stress into high energy

Ø Must be able to lift and carry 50 pounds and be able to push an pull up to 300 pounds in a cart

Ø Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier

Ø Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including second hand smoke

Ø Must be able to work a flexible schedule including weekends, evenings and holidays

This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah’s Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 12.11.19

Job Type: Full-time

Pay: $53,075.46 - $82,134.37 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

Physical setting:

• Casual dining restaurant

Schedule:

• Every weekend
• Holidays
• Weekend availability

Supplemental pay types:

• Signing bonus

COVID-19 considerations:
Masks are optional & common surfaces are sanitized regularly

Education:

• High school or equivalent (Required)

Experience:

• culinary manager: 5 years (Required)
• Executive culinary: 2 years (Required)

License/Certification:

• ServSafe (Preferred)

Work Location: One location

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