Stock and Production Person-Stewarding-On Call (Harrah's Ak-Chin Casino)

ESSENTIAL JOB FUNCTIONS:

• Must stay aware of current and needed par levels of products as to assure maintaining needed product
• Responsible for re-stocking the buffet lines with ice, china, flatware, and glassware
• Responsible for the overall cleanliness of the floors as directed by the supervisor
• Responsible for the cleanliness of all walk-ins, freezers, reach-ins and back hallways
• Reads and gathers ingredients for recipes
• Slices, dices, chops, and prepares raw products
• Utilizes portion control and measuring devices
• Rotates food products to ensure freshness
• Maintains a clean and organized work area
• Follows local Health Department food code rules and regulations
• Organizes storage areas including dry storage, coolers, and freezers
• Operates and maintains kitchen production equipment in accordance with established guidelines and safety procedures
• Must be able to identify meat (i.e., beef, fish, poultry, pork, etc)
• Must be able to identify fruits and vegetables
• Assists in organizing and setting up of line with cooks
• Maintains and replenishes hot line, salad bar, dessert station and serve dessert
• Provides fast, friendly, professional, and responsive customer service to team members
• Maintains composure in a stressful environment
• Adheres to regulatory, departmental and company policies
• Acts as a role model to other employees and presents oneself as a credit to Harrahs and encourages others to do the same

ADDITIONAL JOB DUTIES:

• Assists in all kitchen areas and other duties as assigned

EDUCATION and/or EXPERIENCE:

• High school diploma or GED preferred

• 2 years previous experience in a high volume food service operation is preferred

QUALIFICATIONS:

The requirements listed are representative of the knowledge, skill and/or ability required to fulfill the obligations of this position.

• Must be familiar with all phases and operations of the kitchen
• Must have a solid skill base in all areas of Pantry and Cook operations
• Must be able to get along with co-workers and work as a team member.
• Must present a well-groomed appearance
• Must be able to have a sense of urgency and react to changing business demands

• Must have the ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Must be able to operate the following kitchen equipment: stove, grills, fryers and other

utensils when preparing food orders

• Must be fast and accurate
• Must be able to read, write, speak and understand English

• Must be able to respond to visual and aural cues

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to maneuver to all areas of the kitchen and food service areas
• Must be able to tolerate areas with extreme temperatures
• Must be able to lift up to 75 pounds above or below shoulders
• Must be able to push and pull up to 125 pounds on a cart
• Must possess coordination and dexterity to use kitchen utensils such as knives, spatulas, food tongs, slicers, etc
• Must be able to bend, stoop, reach, crouch, kneel, push and pull when rotating stock and cleaning work area
• Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.
• Must be able to work in areas which contain second hand smoke
• Must be able to stand and walk for long periods of time

DISCLAIMER:
Preference is given to Ak-Chin community members and members of other recognized Arizona tribes.

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 current 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).