JOB SUMMARY:

Cooks are responsible for preparing recipes and food items for service in their respective kitchen. 

 

ESSENTIAL JOB FUNCTIONS:

·        Responsible for fast and sanitary preparation of all menus items following established recipes and standards.

·        Ensures each order is uniform and consistent.

·        Controls food production to include: proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers.

·        Must be proficient in areas of, but not limited to, hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills and ability to produce orders using all basic kitchen equipment.

·        Be aware of current and needed par levels of products as to assure maintaining needed product.

       

·        Prepares for a rush period of work without getting behind.

·        May be asked to perform the basic job functions as a Senior Cook for purposes of advancement and development.

·        Able to make recommendations for food substitutions and menu adjustment.

·        Acts as a role model to other employees and presents oneself as a credit to Harrah’s and encourages others to do the same.

·        Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.

·        Other duties as assigned.