Cook - Myrons -Full 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.
   • Provide superior guest service positively affect interactions with guests and employees and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees.
   • Operate all necessary kitchen equipment including but not limited to slicer steamer deep fryer oven broiler grill mixer kettle braiser flat top and knives.
   • Accurately prepare all food items according to established measurements and recipes.
   • Prepare hot and cold sauces.
   • Ensure consistent product delivery to the customer.
   • Check station before during and after shift for proper set-up and cleanliness.
   • Actively participate with staff to cook prepare dish-up and assemble all food for assigned outlet(s).
   • Perform all assigned side work to include replenishing/restocking work station with supplies.
   • Adhere to control procedure for food costs and quality.
   • Provide clear direction instruction and guidance to subordinates.
   • Encourage and abide by all health codes and hand washing guidelines.
   • 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 by disposing of any cups glasses bottles or other items left on the floor by guests.
   • 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 ofFamily 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 wok station flat top grill commercial steamer steam table steam jacket kettle deep fryer broaster slicer convection oven pots and pans miscellaneous cutlery tub cart trash compactor garbage disposal dishwasher and sanitizer cleaning materials wet mops brooms telephone and desktop computer.
5. Licensure: Not required.

QUALIFICATIONS

1. Experience: A high school diploma or GED equivalent is required.
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.
3. Skills: Managing ones own time and the time of 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 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 30 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.