Speciality Cook - Myrons Part Time (Harrah's Pompano Beach)

ESSENTIAL DUTIES & RESPONSIBILITIES

1. General:
   • Deal with high-volume customer interactions and be consistently outgoing upbeat and cheerful.
   • Build guest relations throughout every shift by talking with customers making them feel welcome and comfortable and inviting them back.
   • Read recipes gather all necessary items and accurately prepare all food items according to established measurements and recipes.
   • Ability to operate highly specialized cooking equipment that may include slicer steamer deep fryer ovens broiler grill mixer kettle griddles woks wood burning grill wood burning rotisseries proof box and smoker.
   • Requires reading and math skills for specialty recipes and recipe conversions.
   • Ability to read write speak and understand basic English in order to read recipes and communicate with other team members.
   • Actively participates with staff to cook prepare dish-up and assemble all food outlets.
   • Adheres to control procedure for food costs and quality.
   • Encourage and abide by all health codes and hand washing guidelines.
   • Prepares all food items according to specialty recipes and menu to ensure consistency of product to the guest.
   • Prepare mise en place items for preparations to coincide with menus.
   • Prepare compound sauces and derivatives.
   • Ensure consistent product delivery to the customer.
   • Check station before during and after shift for proper set-up and cleanliness.
   • Perform all assigned side work to include replenishing/restocking work station with supplies.
   • Prepare written requisitions for supplies and food items for production in the work station.
   • Assist other staff when needed.
   • Have complete knowledge of all casino events and promotional activities and assist as needed.
   • Keep work area in a clean and orderly manner.
   • Adhere to regulatory departmental and Company policies in an ethical manner and empower and require others to do the same.
   • Handle routine customer complaints and incidents and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships.
2. Must be able to work a flexible schedule as required by business operations including late nights weekends and holidays; shifts may change.
   • Assist in maintaining a spotless environment.
   • Perform other duties as assigned or reasonably requested by any member ofmanagement.
3. Operating Principles: Ensure at all times operating principles are being adhered to: Clean Keep all areas clean and pristine; Safe Follow all safety policies and procedures; Friendly Use customer courtesy skills of Family Style Service to provide superior guest service; Fun Be interactive with all internal and external guests while maintaining professional standards.
4. Tools and Technology: Char broiler pizza oven saut station work station flat top grill commercial steamer steam table steam jacket kettle deep fryer slicer convection oven pots and pans miscellaneous cutlery tub cart trash compactor garbage disposal dishwasher and sanitizer cleaning materials wet mops brooms radio communications and desktop computer
5. Licensure: Not required.

QUALIFICATIONS

1. Experience: A high school diploma or GED equivalent is required. Must be at least 21 years old. Culinary School or certification preferred. Six-year minimum experience in food preparation and food knowledge applicable to the food specialty. Ability to work the line in different locations.
2. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal includes customer needs assessment meeting quality standards for services and evaluation of customer satisfaction. Knowledge of various cooking methods such as roasting frying sauting and grilling. Knowledge of specialized cuisine pertaining to their specific work stations.
3. Skills: Managing ones own time. Giving full attention to what other people are saying taking time to understand the points being made asking questions as appropriate and not interrupting at inappropriate times. Adjusting actions in relation to others actions.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

1. Physical Demands: Required to stand and walk use hands to finger handle or feel objects tools or controls reach with hands and arms and talk and hear. The team member must frequently lift and/or move up to 40 pounds. The team member must occasionally bend stoop or kneel. Specific vision abilities required by the job include close vision distance vision color vision peripheral vision depth perception and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels.
2. Work Environment: A restaurant environment with varied noise levels variable temperatures wet areas and smoke. Use of an elevator and stairs. Akitchen environment with a variety of workstations and storage areas exposed to varied temperatures smoke steam noise and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures wet areas and exposure to low-level lights.