Restaurant Cook II - Louie Oliver's (Temporary)

Prismhr Hire; Ione (CA); On-site; USD 25,000 - 39,000; Full time

Job summary

Harrah's is seeking a Cook to prepare and plate items in a fast-paced, clean environment. You will work in sauté, broiler, and garde manger, while following safety, sanitation, and EGE policies.

The role requires flexibility with shifts, strong teamwork, and adherence to quality standards. Prior experience in fine dining or multi-station plating is preferred and a Cook II assessment may be required.

Qualifications

• Minimum 2 years as a cook or 1 year in fine dining.
• Health department sanitation certificate/food handler's card.
• Must be at least 18 years old.
• Good customer service and communication skills.
• Must pass Cook II assessment.

Responsibilities

• Read tickets and prepare items per menu quickly and accurately.
• Follow EGE policy and greet guests and teammates.
• Attend mandatory meetings and pre-shift BUZZ sessions.
• Work as a team and with co-workers.
• Maintain professional appearance and sanitation standards.
• Handle varied schedules including holidays, nights and weekends.
• Perform other duties as assigned.

Skills

Customer service

Teamwork

Communication

Safety & sanitation

Availability for shifts

Education

Food handler's certificate

Tools

POS system

Job description

Job Summary

Cook and plate all food orders, in a quick, attractive, timely and accurate manner while keeping a safe, secure, and clean environment. Prepare food in sauté, broiler and Garde manger.

Qualifications

• Required minimum 2-years' experience as a cook OR 1-year experience as a fine dining cook. Equivalent education/related experience may be considered.
• Required local health department sanitation certificate/food handler's card.
• Must be at least 18 years of age.
• Must possess good customer service and communication skills.
• Must pass Cook II assessment; audition may be required.
• Preferred previous working knowledge of point of sales system.
• Preferred fine dining experience, knowledge of multi-station plating, coursing of food.

Essential Job Functions

• Read tickets; prepare and produce food items according to established menu plans in a quick and efficient manner.
• All team members will follow the Everyone Greets Everyone (EGE) policy. It is the expectation that every team member, front or back of house, should proactively seek out opportunities to greet guests and their fellow team members daily. EGE policy states teams members should: acknowledge guests and fellow team members within 10 feet; initiate friendly verbal greeting within 5 feet; keep your head up, look around ("head on a swivel"); look for opportunities to greet guests and others; please remember that when you are on the floor, you are "on stage".
• Team members will participate in all mandatory meetings and pre-shift BUZZ sessions.
• Must be able to get along with co-workers and work as a team.
• Ability to read, write, speak and understand English.
• Must be able to respond to visual and aural ques.
• Must present a well-groomed, professional appearance.
• Meets the attendance guidelines of the job and complies with all state, federal and regulatory policies and procedures.
• Must be able to work a varied schedule including holidays, nights and weekends as needed.
• Must be able to work a reasonable amount of overtime when required.
• Perform other duties as assigned.

• Fully prepare items such as but not limited to salads, appetizers, various proteins, etc.
• Must show skills in fry cook, broiler, and Garde manger.
• Control food production in assigned work area including proper preparation, seasoning, and cooking methods, and proper cooking times and temperature.
• Effectively use kitchen tools and utensils, knives, slicers, mixers, steamers etc. to complete tasks.
• Set up pantry, sauté, and/or grill stations; has working knowledge of and ability to setup and work at other stations as assigned.
• Adhere to kitchen maintenance and sanitation programs.
• Maintain assigned station and equipment in a clean and sanitary condition; assist in maintaining all kitchen stations and equipment.
• Complete daily check lists and fill downtime with instructions from team leaders.

Physical, Mental & Environmental Demands

• Must be able to work and maneuver in a close or small kitchen/working environment during entire shift.
• Must be able to tolerate areas with extreme hot and cold temperatures.
• Must be able to lift up to 50 pounds.
• Must be able to push carts weighing up to 100 pounds.
• Must be able to use proper team lifting and carrying techniques.
• Must be able to work in areas containing secondhand smoke, dust, loud noises and bright lights.
• 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 when rotating stock and cleaning work area.
• Must be able to operate the following kitchen equipment: stoves, grills, fryers, broilers, and other utensils in preparing the food orders.

Harrah's reserves the right to make changes to this job description whenever necessary. It is ourpolicyto provideequal employment opportunityto all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, or marital status. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice.

Preference is given to qualified Buena Vista Me-Wuk tribal members and members of other federally recognized tribes.

This position is included in the CBA with UNITE HERE! International Union.