Cook I, Guy Fieri (Part-Time; Varied)

JOB TITLE:

Cook I

GRADE/FLSA STATUS:

H8-Non-Exempt

BADGE TYPE/COLOR:

Work Permit-Peach

DIVISION:

Food & Beverage

DEPARTMENTS:

Banquet, Internal Banquets, Employee Cafeteria, Gordon Ramsay, Selu Garden Cafe, Guy Fieri, The Smokehouse Coop, Noodle Bar, Pool Bar, Room Service, Room Service Cherokee Tower, Internal Banquets, Lobby Cafe, Brew Brothers, Food Market, Amici Italia, Truffles Pub

REPORTS TO:

Sous Chef

WE ARE CAESARS

At Harrah’s Cherokee Casinos, 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 well-being of our Team Members and their families, and making positive contributions to the communities in which we operate.

JOB SUMMARY

The Cook I is responsible for preparing high‑quality food items in a timely and consistent manner by following established recipes, production standards, and sanitation guidelines. This role works multiple stations in the kitchen, ensuring proper cooking methods, food presentation, and portion control while maintaining a clean, organized, and efficient work environment. The Cook I supports smooth kitchen operations by meeting service‑delivery timelines, maintaining accurate logs, monitoring inventory needs, and assisting with special orders. The position upholds all regulatory, departmental, and company policies while contributing to a positive team environment and delivering excellent service to both guests and fellow Team Members.

HOW YOU WILL CREATE THE EXTRAORDINARY

Living Our Values

• Demonstrate the organization’s mission, values, ethics, and service culture through daily actions and interactions.
• Support departmental goals by following established procedures, standards, and work practices.
• Identify basic issues or inefficiencies and communicate them to supervisors to support continuous improvement.

Operational Excellence

• Perform daily tasks accurately, efficiently, and in accordance with departmental procedures and quality standards.
• Follow direction on task assignments, workflow priorities, and operational requirements to support smooth operations.
• Maintain compliance with policies, safety guidelines, and regulatory requirements, reporting concerns promptly.

Quality & Performance

• Use resources responsibly by minimizing waste, following inventory procedures, and maintaining proper documentation.
• Meet performance expectations related to productivity, accuracy, and service quality.
• Support process improvements by adopting new procedures and providing feedback when requested.

Guest Experience & Brand Excellence

• Provide friendly, professional, and responsive service that reflects the organization’s brand and service expectations.
• Assist guests, Team Members, or internal partners promptly and courteously, escalating concerns when needed.
• Help maintain a clean, organized, and welcoming environment that enhances the overall experience.

Teamwork & Growth

• Contribute to a positive, respectful, and collaborative work environment through teamwork and open communication.
• Participate in training and skill‑building activities to support personal growth and job proficiency.
• Demonstrate reliability, accountability, and professionalism that strengthen team performance.

WHAT YOU WILL NEED

• Must be 18 years of age or older.

• High School diploma or GED preferred.

• Six months to one year of cooking experience in a high-volume food service operation is preferred.

ADDITIONAL REQUIREMENTS

• Strong guest service, communication, decision‑making, and teamwork skills; able to multitask, prioritize, and work closely with others while remaining adaptable, eager to learn, and receptive to direction.

• Professional appearance with high personal hygiene standards; proficient with Microsoft applications, including Excel; extremely detail‑oriented with a strong work ethic and desire for continued growth.

• Able to remain mobile throughout the casino, stand for extended periods, perform frequent physical movements, lift up to 50 pounds and push and pull up to 300 pounds in a cart, tolerate extreme heat or cold temperatures, have the dexterity to use knives and other hand-held instruments, as well as food preparation equipment, and respond to visual and auditory cues.

• Effective in fast‑paced, high‑pressure environments; able to communicate clearly in English and follow instructions accurately.

• Comfortable working amid varying noise, temperature, lighting, crowds, and air quality (including secondhand smoke), with flexibility to work evenings, weekends, and holidays.

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 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).

EQUAL EMPLOYMENT OPPORTUNITY

Harrah’s Cherokee Casinos is an enterprise of the Eastern Band of Cherokee Indians and is an Equal Opportunity Employer.

5.20.26