About this role
- Consistently demonstrates superior customer service skills to external and internal guests by displaying Family Style Service behaviors and 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 Caesars Rewards programs and Caesars 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.
- Communicate in a friendly, respectful and understandable manner.
- Politely gives consistent, timely and accurate information and finds answers 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.
- Prepares all sauces, gravies, and other foods of medium and higher complexity as needed per the Chef’s instructions.
- Responsible for checking and ensuring an adequate supply of foods & seasonings at work station.
- Reads food orders from the kitchen printer.
- Broils, sauté, grill, steam, fry, poach, and basically prepares any and all foods needed for the guest’s orders and as needed by the restaurant chef.
- Checks that food is adequately prepared, serves the food in an attractive manner, consistent with the recipes.
- Operates various cooking stations and all cooking equipment; and controls food production to include; Sauté station, broiler station, appetizer station, etc.
- Operates carving station at banquets as assigned.
- Ensures cleanliness of food preparation areas, by cleaning and wiping down workstation and utensils before and after each assignment.
- Follows safety rules and keeps work area clean & orderly.
- Organizes cooking areas when needed.
- 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.
- Completes station checklist and par sheets one hour prior to completion of shift.
- Must be able to work various shifts and hours to include holidays and weekends.
- Performs related duties request or otherwise required, such as, 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.
- Required to take and pass a Food Service Sanitation course within ninety (90) days of accepting the position.
- Has to meet all requirements of an Intermediate Cook
- Sauces – Preparation of mother’s sauces & derivatives of each.
- Soups – Knowledge & production of seasonally driven soup recipes to include: chowders, bisques, consommé, puree, cream & broths.
- Braising – Proper braising technique with knowledge of osso bucco, short rib, fricassee, stews & other slow cooking recipes.
- Every Station in Outlet – Proficient in every station, regardless of business levels.
- Station Decorum Regardless of Business – Ability to consistently practice production, organization & cleanliness during all business levels.
- Meat & Fish Butchery – Ability to butcher whole fish, chickens, tenderloins, striploins & lamb.
- Advanced Vegetable Prep – Ability to process & cook advanced skill set vegetable cookery’s parisienne, tourney, dauphinoise, soufflé, pommes anna, rosti, roasted vegetables, confit, terrines, soufflé.
- Curing – Full understanding of culinary techniques, dry cure, wet cure/brining, smoking, pickling, ceviche/acid cures & air dry.
- Able to work in a smoke-filled environment and is able to sit and stand for prolonged periods of time.
- Maintains professional appearance and demeanor throughout shift
- Follows all safety protocols and reports unsafe working conditions immediately
- Accepts feedback and coaching from supervisors
- Must be 18 years of age or older
- Proficient in English verbal and written
- Proficient with iOS devices
- Flexible to work various shifts, weekends, and holidays
- Ability to push and pull up to 50 pounds
- Ability to lift and carry objects up to 30 pounds
- Ability to bend, stoop, twist and reach
- Must be able to work from a standing position
- Ability to work in a smoking environment