Job Summary :

At the direction of the Room Chef, lead a productive, sanitary, team-oriented working environment within established guidelines.

Qualifications :

Required minimum 4-years' experience as a cook with at least 2-years in fine dining. Equivalent education/related experience may be considered. Required local health department sanitation certificate/food handler's card. Knowledge of multi station plating, coursing of food. Must be at least 18 years of age. Must possess good customer service and communication skills. Must pass Lead Cook assessment; audition may be required. Preferred previous working knowledge of point of sales system.

Essential Job Functions:

Set up, manage, and direct food production at workstations throughout all levels of business flow. Organize and prioritize tasks to help manage kitchen workflow. Delegate and monitor kitchen staff assignments; manage shift breaks. Control tempo of the kitchen including but not limited to flow of food, tags being made, prep, watch pace, etc. Facilitate communication between front and back of house staff to ensure positive guest experience. Collaborate with Room Chef and Sous Chef on specials, menu ideas, and modifications. Fill out all Lead forms for the day, half day, or multiple hour intervals. Organize walk in and speed racks in accordance with proper storage order. Keep up with product quality, consistency, and inventory; generate warehouse orders. Adhere to kitchen maintenance and sanitation programs. Maintain assigned station and equipment in a clean and sanitary condition; assist in maintaining all kitchen stations and equipment. All team members will follow the Everyone Greets Everyone (EGE) policy. It is the expectation that every team member, front or back of house, should proactively seek out opportunities to greet guests and their fellow team members daily. EGE policy states teams members should: acknowledge guests and fellow team members within 10 feet; initiate friendly verbal greeting within 5 feet; keep your head up, look around ("head on a swivel"); look for opportunities to greet guests and others; please remember that when you are on the floor, you are "on stage". Team members will participate in all mandatory meetings and pre-shift BUZZ sessions. Must be able to get along with co-workers and work as a team. Ability to read, write, speak and understand English. Must be able to respond to visual and aural ques. Must present a well-groomed, professional appearance. Meets the attendance guidelines of the job and complies with all state, federal and regulatory policies and procedures. Must be able to work a varied schedule including holidays, nights and weekends as needed. Must be able to work a reasonable amount of overtime when required. Perform other duties as assigned.

Physical, Mental & Environmental Demands:

Must be able to work and maneuver in a close or small kitchen/working environment during entire shift. Must be able to tolerate areas with extreme hot and cold temperatures. Must be able to lift up to 50 pounds. Must be able to push carts weighing up to 100 pounds. Must be able to use proper team lifting and carrying techniques. Must be able to work in areas containing secondhand smoke, dust, loud noises and bright lights. Must possess coordination and dexterity to use kitchen utensils such as knives, spatulas, food tongs, etc. Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area. Must be able to operate the following kitchen equipment: stoves, grills, fryers, broilers, and other utensils in preparing the food orders. Harrah's reserves the right to make changes to this job description whenever necessary. It is our policy to provide equal employment opportunity to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, or marital status. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice. Preference is given to qualified Buena Vista Me-Wuk tribal members and members of other federally recognized tribes. This position is included in the CBA with

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