Cook III- Banquets Harrah's Ak-Chin Casino

ESSENTIAL JOB FUNCTIONS

• Must be able to work any shift in any outlet.
• Meets attendance guidelines and adheres to regulatory, departmental and Company policies.
• Prepares for a rush period of work without getting behind.
• May be asked to perform the basic job functions as a lead cook for purposes of advancement and development.
• Able to make recommendations for food substitutions and menu adjustment.
• Assists in all kitchen areas and other duties as assigned.

• Operates cash register and properly settles checks.
• Greets and rings all customer checks on cash register, takes money from customer and accurately gives change back to the customer.
• Accurately maintains balance of cash register and restaurant checks or kiosk sales.
• Records all tips collected from credit cards, comps, and room charges.
• Must be able to meet or exceed all customer service expectations and behaviors.
• Greet all associate and Guests with a smile and positive attitude with friendly helpful tone.
• Maintain cleanliness of work area and dining room floor.

• High School diploma or GED required.
• Minimum of 4+ years of experience in high volume, quality establishment, or equivalent technical training in the food industry.
• Culinary school experience preferred.

The requirements listed are representative of the knowledge, skill and/or ability required to fulfill the obligations of this position.

• Completion of, at minimum 10 ea. skill soft business curriculum courses 120 days of position start date.
• Certified trainer within 90 days of position's start date.
• Must have knowledge of kitchen sanitation and operation.
• Must be familiar with general maintenance of kitchen equipment.
• Must be able to cook using industry and property standard techniques, procedures and equipment.
• Must have a solid skill base in all areas of Pantry and Cook operations.
• Must be able to get along with co‑workers and work as a team member.
• Must present a well‑groomed appearance.
• Must have a sense of urgency and react to changing business demands.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to maneuver to all areas of the kitchen.
• Must be able to tolerate areas with high or low temperatures.
• Must be able to lift up to 75 pounds.
• Must be able to push and pull up to 125 pounds in a cart.
• Must possess coordination and dexterity to use kitchen utensils such as knives, spatulas, food tongs, etc.
• Must be able to bend, stoop, reach, crouch, kneel, push and pull.
• Must be able to operate the following kitchen equipment: stoves, grills, fryers and other utensils when preparing food orders.
• Must be fast and accurate.
• Must be able to read, write, speak and understand English.
• Must be able to respond to visual and verbal cues.
• Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.

Preference is given to Ak-Chin community members and members of other recognized Arizona tribes.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).