Cook (Harrah''s Philadelphia)

Consistently demonstrates superior customer service skills to external and internal guests by displaying Family Style Service behaviors and skills. Maintains upbeat, positive attitude, friendly and helpful demeanor, positive energy and enthusiasm from one interaction to the next. Utilizes smiles and frequent eye contact and friendly tone of voice to project warmth and friendliness. Creates an atmosphere of luck and celebrates customer wins. Is ready to serve and well informed of daily facility hours of operation, promotional programs and any other relevant valuable guest information; builds relationships by greeting guests with a warm, friendly verbal greeting. Anticipates needs of the guest and provides fast, flawless service. Executes all service programs to assure prioritization of service to very best guests. Checks for satisfaction and properly uses the Service Recovery process to resolve problems when they exist. Promotes Caesars Rewards programs and Caesars Rewards registration and membership. Provides a warm farewell and thanks guests for visiting. Promotes Caesars and always projects Caesars in a positive light to guests.

Understands and responds to internal customers needs. Communicate in a friendly, respectful and understandable manner. Politely gives consistent, timely and accurate information and finds answers when unsure. Uses SPOTLIGHT behaviors when encountering guests. Meets expected service delivery times as defined by department's service standards or as required by receiver of service or goods. Is a team player, cooperates with employees within the department as well as other departments. Speaks positively about the company, co-workers and customers.

Cooks all food orders, including meat, fish, poultry and related items in a quick, timely and accurate manner. Prepares all sauces, gravies, and other foods of medium and higher complexity as needed per the Chef's instructions. Responsible for checking and ensuring an adequate supply of foods & seasonings at work station. Reads food orders from the kitchen printer. Broils, sauté, grill, steam, fry, poach, and basically prepares any and all foods needed for the guest's orders and as needed by the restaurant chef. Checks that food is adequately prepared, serves the food in an attractive manner, consistent with the recipes. Operates various cooking stations and all cooking equipment; and controls food production to include; Sauté station, broiler station, appetizer station, etc. Operates carving station at banquets as assigned. Ensures cleanliness of food preparation areas, by cleaning and wiping down workstation and utensils before and after each assignment. Follows safety rules and keeps work area clean & orderly. Organizes cooking areas when needed. Maintains and rotates dated food stock. Breaks down workstations, cleans & restocks. Maintains a clean and sanitary work environment as required by the Delaware County Health Department. Opens food service outlets in a timely fashion as instructed. Conducts self in an appropriate professional manner at all times. Consistently follows through with the appropriate actions when asked to complete projects or tasks. Completes station checklist and par sheets one hour prior to completion of shift. Must be able to work various shifts and hours to include holidays and weekends. Performs related duties request or otherwise required, such as, Line Attendant, Pantry, Flattop, Fryer etc. Must present a well-groomed appearance and must possess excellent customer relations and communication skills. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.

• Must be 18 years of age or older
• Proficient in English verbal and written
• Proficient with iOS devices
• Flexible to work various shifts, weekends, and holidays
• Ability to push and pull up to 50 pounds
• Ability to lift and carry objects up to 30 pounds
• Ability to bend, stoop, twist and reach
• Must be able to work from a standing position
• Ability to work in a smoking environment
• Required to take and pass a Food Service Sanitation course within ninety (90) days of accepting the position.
• Has to meet all requirements of an Intermediate Cook
• Sauces - Preparation of mother's sauces & derivatives of each.
• Soups - Knowledge & production of seasonally driven soup recipes to include: chowders, bisques, consommé, puree, cream & broths.
• Braising - Proper braising technique with knowledge of osso bucco, short rib, fricassee, stews & other slow cooking recipes.
• Every Station in Outlet - Proficient in every station, regardless of business levels.
• Station Decorum Regardless of Business - Ability to consistently practice production, organization & cleanliness during all business levels.
• Meat & Fish Butchery - Ability to butcher whole fish, chickens, tenderloins, striploins & lamb.
• Advanced Vegetable Prep - Ability to process & cook advanced skill set vegetable cookery's parisienne, tourney, dauphinoise, soufflé, pommes anna, rosti, roasted vegetables, confit, terrines, soufflé.
• Curing - Full understanding of culinary techniques, dry cure, wet cure/brining, smoking, pickling, ceviche/acid cures & air dry.
• Able to work in a smoke-filled environment and is able to sit and stand for prolonged periods of time.
• Maintains professional appearance and demeanor throughout shift
• Follows all safety protocols and reports unsafe working conditions immediately
• Accepts feedback and coaching from supervisors
• Required to take and pass a Food Service Sanitation course within ninety (90) days of accepting the position.
• Has to meet all requirements of an Intermediate Cook
• Sauces - Preparation of mother's sauces & derivatives of each.
• Soups - Knowledge & production of seasonally driven soup recipes to include: chowders, bisques, consommé, puree, cream & broths.
• Braising - Proper braising technique with knowledge of osso bucco, short rib, fricassee, stews & other slow cooking recipes.
• Every Station in Outlet - Proficient in every station, regardless of business levels.
• Station Decorum Regardless of Business - Ability to consistently practice production, organization & cleanliness during all business levels.
• Meat & Fish Butchery - Ability to butcher whole fish, chickens, tenderloins, striploins & lamb.
• Advanced Vegetable Prep - Ability to process & cook advanced skill set vegetable cookery's parisienne, tourney, dauphinoise, soufflé, pommes anna, rosti, roasted vegetables, confit, terrines, soufflé.
• Curing - Full understanding of culinary techniques, dry cure, wet cure/brining, smoking, pickling, ceviche/acid cures & air dry.
• Able to work in a smoke-filled environment and is able to sit and stand for prolonged periods of time.
• Maintains professional appearance and demeanor throughout shift
• Follows all safety protocols and reports unsafe working conditions immediately
• Accepts feedback and coaching from supervisors