EDR Cashier/ Cook- Part Time

About the role

Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values
Ensure overall daily food preparation and cashiering in assigned area ensuring meal preparation meets established standards, service excellence and cleanliness
Perform daily checks to ensure the quality of the line set up
Ensure all opening, running, and closing duties are completed by cooks and cashiers
Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms and performing monthly/quarterly food inventory counts
Participate in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers
Ensure department reporting and data analysis as required
Able to work all stations to assist cooks and cashiers when busy or provide breaks
Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation, and open communication
Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure
Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities
Train staff on emergency procedures
Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary
Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees
Prepare schedules and station breakdowns in accordance with the daily needs of assigned area and monitor the daily labor hours scheduled and productivity standards
Conduct pre-shift meetings to communicate important information
Always provide the highest quality of service to employees and associates
Prepare prep lists and production sheets
Serve as communication liaison to subordinates and to Executive Chef, F&B Director
Complete end of shift logs in a timely and accurate manner
Ensure all required logbooks and temperature logs, are maintained, and verified.
Responsible for local sanitation, health code laws, and weights and measures requirements
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, machinery, POS machines
Protect all company assets in regard to waste, breakage, and theft
Prepare timely and accurate performance appraisals and accurate work history/attendance entries
Able to coordinate special menus, when necessary, with chefs
Responsible for the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions
Adhere to regulatory, departmental and company policies/procedures in an ethical manner

Responsibilities

• Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values
• Ensure overall daily food preparation and cashiering in assigned area ensuring meal preparation meets established standards, service excellence and cleanliness
• Perform daily checks to ensure the quality of the line set up
• Ensure all opening, running, and closing duties are completed by cooks and cashiers
• Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms and performing monthly/quarterly food inventory counts
• Participate in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers
• Able to work all stations to assist cooks and cashiers when busy or provide breaks
• Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation, and open communication
• Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure
• Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities
• Train staff on emergency procedures
• Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary
• Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees
• Prepare schedules and station breakdowns in accordance with the daily needs of assigned area and monitor the daily labor hours scheduled and productivity standards
• Conduct pre-shift meetings to communicate important information
• Able to work a flexible schedule including weekends, evenings, and holidays
• Able to stoop, bend, reach, kneel, twist and grasp
• Able to have exposure to extreme heat or cold temperatures
• Able to read, write, speak, and understand English
• Able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke

Requirements

• High school diploma or GED required
• Two years related restaurant/food service management experience and/or equivalent combination of education and experience preferred
• Knowledge of food preparation, presentation, and cashiering procedures
• Excellent interpersonal skills as well as documentation
• Excellent leadership/motivational skills
• Knowledge of sanitation standards and procedures
• Able to attend to multiple priorities simultaneously
• Problem-solving abilities
• Able to quickly perform mathematical computations
• Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook
• Able to speaking effectively before groups of employees of organization
• Neat, professional appearance with excellent personal hygiene
• Must be able to work a flexible schedule including weekends, evenings, and holidays

Qualifications

• Must be able to be on feet for 8-hour shift
• Must be able to stoop, bend, reach, kneel, twist and grasp
• Must be able to have exposure to extreme heat or cold temperatures
• Must be able to read, write, speak, and understand English
• Must be physically mobile with reasonable accommodation
• Must be able to handle high stress in the work environment and turn stress into high energy
• Must be able to lift and carry 50 pounds and be able to push and pull up to 80 pounds in a cart
• Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier
• Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke

Skills

• Knowledge of food preparation, presentation, and cashiering procedures
• Excellent interpersonal skills as well as documentation
• Excellent leadership/motivational skills
• Knowledge of sanitation standards and procedures
• Problem-solving abilities
• Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook
• Able to speak effectively before groups of employees of organization
• Manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier

Benefits

When scheduled as cashier: $17.00 per hour
When scheduled as cook: $19.00 per hour

Pay

$17.00 per hour as cashier
$19.00 per hour as cook

Schedule

Flexible schedule including weekends, evenings, and holidays