Cook III Main Kitchen; Harrah's SoCal

Cook III
- Full Time, Main Kitchen (Harrah's SoCal)

Valley Center, CA, United States (On-site)

WE ARE HARRAH'S RESORT SOUTHERN CALIFORNIA
At Harrah's Resort Southern California, our Mission, Vision & Values reflect our unique purpose, providing people with possibilities and places to have fun. Our Mission, Vision & Values represent a unifying and inspiring way forward, and all Team Members are expected to uphold them.
Our Mission
: “Create the Extraordinary"
Our Vision
: “We create spectacular worlds that immerse, inspire and connect you. We don’t perform magic; we create it with excellence.”
Our Values
: “Blaze the Trail, Together We Win, All-In on Service”
Our corporate social responsibility framework, People Planet Play, represents our continuous dedication to enhancing economic development, uplifting the wellbeing of our Team Members and their families, and making positive contributions to the communities we operate in.

This position is responsible to prepare all food orders in a timely manner and in accordance with Harrah’s standards and kitchen/outlets guide specifications. Lead the work crew in the completion of any assigned task and successfully direct food production on the line as well as in the back kitchen in the absence of a chef. Will also maintain organization, cleanliness and sanitation of work area and equipment in accordance with local USPH standards.

• Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values.
• Perform lead skills and be able to work any position in assigned kitchen.
• Good working knowledge of the uses of bases and flavorings, menu planning, soups, sauces, meat, poultry, seafood, food display, etc.
• Ensure the proper ingredient supply levels are maintained.
• Ensure products meet all recipe standards.
• Ensure the quality and presentation of food products prepared.
• Perform all station functions necessary in the prep and cooking areas.
• Always provide the highest quality of service to customers and associates.
• Responsible for maintaining proper production levels.
• Knowledgeable of all phases of food preparation and productions methods and measures
• Complete a task, even if overtime is involved.
• Know and understand all cooking tools and measurement conversions.
• Maintain integrity with food and labor controls.
• Relieve line cooks as needed for proper staffing and breaks.
• Make recommendations in ordering supplies.
• Assist the chef in many aspects of lead cooking and supervision of a professional kitchen.
• Ability to cooperate and interact effectively with both front and back of house personnel.
• Expedite lines in absence of Sous Chef
• Always maintain adequate supplies of menu items to maintain food costs.
• Maintain all kitchen areas in a sanitary condition, and ensures all equipment is operational.
• Inspect all assigned areas and coordinates cleaning with the kitchen steward.
• Inspect all food stations to ensure safety and sanitation.
• Protect all company assets regarding waste, breakage, and theft.
• Maintain portion consistency and food temperature.
• Direct and train all cook I’s and cook II’s.
• Encourage all cooks to consistently improve techniques.
• Ensure food products meet standards and make appropriate changes when necessary.
• Understand local sanitation, health code laws, and weights and measures requirements.
• Ensure all required logbooks and temperature logs, are maintained, and verified.
• 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, and machinery
• Calibrate pH meters and thermometers.
• Share equipment with co-workers.
• Ensure…