Job Abstract

Essential Duties and Responsibilities:

Consistently demonstrates superior customer service skills to external and internal guests by displaying Spotlight on Service behaviors and OWN IT 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 Total Rewards programs and Total 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. Communicates in a friendly, respectful and understandable manner. Politely gives consistent, timely and accurate information and finds answer 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. Responsible for checking and ensuring an adequate supply of foods & seasonings at work station. Checks that food is adequately prepared for cooking and serving. Saute, steam, fry, poach, and basically prepares any and all foods needed for the guest’s orders. Prepares desserts, entrees, soups, and other foods of medium complexity according to directions. Previous experience cooking eggs is preferred. Reads food orders from the kitchen printer, prepares it and serves the food in an attractive manner, consistent with the recipes and plating guides. Operates steamer, oven, slicer and other cooking equipment; and controls food production to include Flattop, Fryer, and proper cooking times and temperatures. Ensures cleanliness of food preparation areas, by wiping down workstation and utensils before and after each assignment. Follows safety rules and keeps work area clean & orderly. 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. Must be able to work various shifts and hours to include holidays and weekends. Performs related duties request or otherwise required. 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.

Requirements:

Required to take and pass a Food Service Sanitation course within ninety (90) days of accepting the position.

• Hollandaise - Preparation
• Proficient in Knife Skills – Ability to process: julienne, brunoise, batonnet & chiffonade.
• Proper Sanitation/Food Handling Techniques – Emphasis on the temperature control, hand washing techniques, causes of food borne illnesses & proper rotation & storage of product.
• Product I.D. – Identifying commonly used food items, able to determine product quality & specifications.
• Blanch Shocking – Basics of proper vegetable cookery.
• Grilling/Sauté/Poaching – Understanding proper techniques for the “5 Basics”.
• Meat Temperatures – Knowledge of internal food temperatures as correlates with doneness.
• Thermometer Use – Proper use, maintenance, care of thermometers and calibrate.
• Tools – Must have, know how to use & care for: French knife, steel, spatula, tongs, & paring knife.
• Rice Cookery – Knowledge of preparations for: pilaf, risotto, absorption & steamer.
• Read & Follow Recipe – Accurate duplication of recipes.
• Egg Cookery – Basted, up, over easy, poached, scrambled & omelets.
• Potato Cookery – To include: mashed, fried, chips, scalloped, hash browns & home fries.
• Stocks – All applications of veal, fish, poultry & beef broths.
• Use of all Kitchen Equipment and Maintenance – Operation, safety, cleanliness, maintenance of: slicers, robot coups, blenders, mixers, mandolins, microwaves, ovens, fryers, steamers, braziers & kettles.

Is able to work in smoke filled environment, and is able to sit and stand for prolonged periods of time.

Must be able to obtain and maintain PA Harness license.

Disclaimer

“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 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).”