EDR Cashier/ Cook- Part Time

• High school diploma or GED required.
• Two years related restaurant/food service management experience and/or equivalent combination of education and experience preferred.
• Knowledge of food preparation, presentation, and cashiering procedures
• Excellent interpersonal skills as well as documentation
• Excellent leadership/motivational skills
• Knowledge of sanitation standards and procedures
• Able to attend to multiple priorities simultaneously.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
• Problem-solving abilities
• Able to quickly perform mathematical computations.
• Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook
• Ability to speaking effectively before groups of employees of organization.
• Neat, professional appearance with excellent personal hygiene
• Must be able to work a flexible schedule including weekends, evenings, and holidays.

• Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values
• Ensure overall daily food preparation and cashiering in assigned area ensuring meal preparation meets established standards, service excellence and cleanliness.
• Ensure requisitioning of food supplies and cost transfers with Stratton Warren ordering system
• Perform daily checks to ensure the quality of the line set up.
• Ensure all opening, running, and closing duties are completed by cooks and cashiers.
• Ensure all appearance and uniform guidelines.
• Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms and perform monthly/quarterly food inventory counts.
• Participate in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers.
• Ensure department reporting and data analysis as required.
• Able to work all stations to assist cooks and cashiers when busy or provide breaks.
• Operate a productive, sanitary, team oriented working environment within budgeted guidelines.
• Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation, and open communication.
• Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure.
• Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities.
• Trains staff on emergency procedures
• Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary.
• Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees.
• Prepare schedules and station breakdowns in accordance with the daily needs of assigned area and monitor the daily labor hours scheduled and productivity standards.
• Conduct pre-shift meetings to communicate important information.
• Always provide the highest quality of service to employees and associates.
• Prepare prep lists and production sheets.
• Serve as communication liaison to subordinates and to Executive Chef, F&B Director
• Complete end of shift logs in a timely and accurate manner
• Ensure all required logbooks and temperature logs, are maintained, and verified.
• Responsible for local sanitation, health code laws, and weights and measures requirements
• Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications.
• Properly maintain and store company inventory including utensils, cookware, machinery, POS machines
• Protect all company assets in regard to waste, breakage, and theft.
• Prepare timely and accurate performance appraisals and accurate work history/attendance entries.
• Able to coordinate special menus, when necessary, with chefs
• Responsible for the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions.
• Adhere to regulatory, departmental and company policies/procedures in an ethical manner.

• Must be able to be on feet for 8-hour shift.
• Must be able to stoop, bend, reach, kneel, twist and grasp.
• Must be able to have exposure to extreme heat or cold temperatures.
• Must be able to read, write, speak, and understand English.
• Must be physically mobile with reasonable accommodation.
• Must be able to handle high stress in the work environment and turn stress into high energy.
• Must be able to lift and carry 50 pounds and be able to push and pull up to 80 pounds in a cart.
• Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier.
• Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke.

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