Home › Companies › Epgr Fa Us6 Oraclecloud Com CX 1002 › Sous Chef, Gordon Ramsay (Full-Time; Varied)
Sous Chef, Gordon Ramsay (Full-Time; Varied)
Epgr Fa Us6 Oraclecloud Com CX 1002 · Cherokee, NC, United States; Harrah's Cherokee Casino Resort · On Site · Active · Oracle Recruiting Cloud / Fusion HCM
Job facts
| Field | Value |
|---|---|
| Company | Epgr Fa Us6 Oraclecloud Com CX 1002 |
| Title | Sous Chef, Gordon Ramsay (Full-Time; Varied) |
| Normalized title | - |
| Department / team | Supervisor |
| Location | Cherokee, NC, United States |
| Work model | On Site |
| Employment type | Full Time |
| Salary | - |
| Status | active |
| ATS provider | Oracle Recruiting Cloud / Fusion HCM |
| Posted / first seen | 2026-06-04 / 2026-06-06 |
| Changed / last seen | 2026-06-06 / 2026-06-06 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from Epgr Fa Us6 Oraclecloud Com CX 1002. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through Oracle Recruiting Cloud / Fusion HCM. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Cherokee. | Open |
| Department jobs | Active postings in Supervisor. | Open |
| Work model jobs | Active On Site postings. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | Epgr Fa Us6 Oraclecloud Com CX 1002 |
| Source | 8239c4b8-707a-457a-bbda-93e4568e798a |
| ATS provider | Oracle Recruiting Cloud / Fusion HCM |
Description
Description
Harrah’s Cherokee Casino Resort Position Description
POSITION TITLE: Sous Chef
DEPARTMENT: Employee Cafeteria, Banquet, Selu Garden Café, The Smokehouse Coop, Gordon Ramsay, Noodle Bar, Guy Fieri, Italian
GRADE/FLSA STATUS: S15—Exempt
BADGE TYPE/COLOR: Key--Blue
REPORTS TO: Restaurant Chef, Executive Sous Chef
SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler
JOB SUMMARY:
Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift.
JOB ESSENTIAL DUTIES AND RESPONSIBILITIES:
Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards
Responsible for requisitioning of food supplies
Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them
Perform daily checks to ensure the quality of the line set up
Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms
Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers
Work all stations on the line to assist the cooks when busy or provide breaks
Operate a productive, sanitary, team oriented working environment within budgeted guidelines
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 procedures
Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed
Conduct pre-shift meetings to communicate important information
Build relationships with customers
Provide the highest quality of service to customers and associates at all times
Prepare prep lists and production sheets
Understand local sanitation, health code laws, and weights and measures requirements
Ensure all required logbooks and temperature logs, are maintained and verified
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 and machinery
Calibrate pH meters and thermometers
Protect all company assets in regard to waste, breakage, and theft
Complete end of shift logs in a timely and accurate manner
Ensure service recovery activities
Operate cash register Adhere to internal control regulations in regard to variances
Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions
Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities
Ensure timely and accurate performance appraisals and accurate work history entries
Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale
Provide continuous positive coaching for development of employees and appropriate corrective action when necessary
Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary
Current knowledge on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology
Abide by appearance standards
Complete daily shift checklist that is verified by leader before leaving
Perform any other duties as requested by shift leader
Adhere to regulatory, departmental and company policies/procedures in an ethical manner
Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values
MINIMUM QUALIFICATIONS:
High school diploma or GED required
Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred
Two years successful culinary experience required
One year culinary supervisory experience required
ServSafe certified
Must demonstrate the following essential knowledge and skills
Knowledge of food preparation and presentation
Neat, professional appearance with excellent personal hygiene
Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook
Ø Excellent interpersonal skills
Excellent leadership/motivational skills
Knowledge of sanitation standards and procedures
Able to attend to multiple priorities simultaneously
Problem-solving abilities
Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required
Must be ableto quickly perform mathematical computations
PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS:
Must be able to be on feet for 8-hour shift
Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties
Must be able to respond to visual and aural cues
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 300 pounds in a cart
Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke
Must be able to work a flexible schedule including weekends, evenings, and holidays
This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah’s Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 1.13.26
Full job record
| Job ID | 86e6ee7fdf45d24a02fcdf557d0cda583b9f5efb |
| Org ID | 0b92de8c-251e-4ddb-9e08-b1c3ad03ae6b |
| Source ID | 8239c4b8-707a-457a-bbda-93e4568e798a |
| Board ID | 8239c4b8-707a-457a-bbda-93e4568e798a |
| Provider | oracle_hcm |
| Provider Job Key | 7066 |
| Title | Sous Chef, Gordon Ramsay (Full-Time; Varied) |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Cherokee, NC, United States; Harrah's Cherokee Casino Resort |
| Department | Supervisor |
| Team | — |
| Employment Type | full_time |
| Workplace Type | on_site |
| Remote Policy | — |
| Country | United States |
| Region | NC |
| City | Cherokee |
| Salary Raw | Description Harrah’s Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Employee Cafeteria, Banquet, Selu Garden Café, The Smokehouse Coop, Gordon Ramsay, Noodle Bar, Guy Fieri, Italian GRADE/FLSA STATUS: S15—Exempt BADGE TYPE/COLOR: Key--Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines 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 procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified 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 and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One year culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Ø Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues 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 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah’s Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 1.13.26 |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | hour |
| Source URL | https://epgr.fa.us6.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1002/job/7066 |
| Apply URL | https://epgr.fa.us6.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1002/job/7066 |
| First Seen At | 2026-06-06 11:09:28Z |
| Last Seen At | 2026-06-06 11:09:28Z |
| Last Checked At | 2026-06-06 11:09:28Z |
| Last Changed At | 2026-06-06 11:09:28Z |
| Inactive At | — |
| Source Posted At | 2026-06-04 12:45:18Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=oracle_hcm/board=epgr.fa.us6.oraclecloud.com|CX_1002/date=2026-06-06/2026-06-06T11-09-21-244Z-b03a35011608de9a9c5623000fb204eb3c4f80fbbe9431a904d5185577a9e1c6.json |
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"ExternalDescriptionStr": "<p class=\"DefaultText\"><i><span lang=\"FR\"><strong>Harrah’s Cherokee Casino Resort Position Description</strong></span></i></p><p class=\"DefaultText\"> </p><p class=\"DefaultText\"><span lang=\"FR\" style=\"font-size: 10pt;\"><strong>POSITION TITLE: </strong>Sous Chef</span></p><p class=\"DefaultText\" style=\"margin-left: 2.5in; text-indent: -2.5in;\"><span style=\"font-size: 10pt;\"><strong>DEPARTMENT: </strong>Employee Cafeteria, Banquet, Selu Garden Café, The Smokehouse Coop, Gordon Ramsay, Noodle Bar, Guy Fieri, Italian</span></p><p class=\"DefaultText\"><span style=\"font-size: 10pt;\"><strong>GRADE/FLSA STATUS: </strong>S15—Exempt</span></p><p class=\"DefaultText\"><span style=\"font-size: 10pt;\"><strong>BADGE TYPE/COLOR: </strong>Key--Blue</span></p><p class=\"DefaultText\"><span style=\"font-size: 10pt;\"><strong>REPORTS TO: </strong>Restaurant Chef, Executive Sous Chef</span></p><p class=\"DefaultText\"><span style=\"font-size: 10pt;\"><strong>SUPERVISES: </strong>Senior Cook, Cook II and Cook I, Food Runners, Material Handler </span></p><p class=\"DefaultText\"> </p><p class=\"DefaultText\"><span style=\"font-size: 10pt;\"><strong>JOB SUMMARY:</strong></span></p><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift.</span></p><p class=\"DefaultText\"> </p><p class=\"DefaultText\"><span style=\"font-size: 10pt;\"><strong>JOB ESSENTIAL DUTIES AND RESPONSIBILITIES:</strong></span></p><ol style=\"padding-left: 24px;\"><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Responsible for requisitioning of food supplies</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Perform daily checks to ensure the quality of the line set up</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Work all stations on the line to assist the cooks when busy or provide breaks</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Operate a productive, sanitary, team oriented working environment within budgeted guidelines</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">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 procedures</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Conduct pre-shift meetings to communicate important information</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Build relationships with customers</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Provide the highest quality of service to customers and associates at all times</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Prepare prep lists and production sheets</span></p></li><li><p class=\"Default\"><span style=\"color: windowtext; font-family: "Times New Roman", serif;\"><span style=\"font-size: 10pt;\">Understand local sanitation, health code laws, and weights and measures requirements </span></span></p></li><li><p class=\"Default\"><span style=\"color: windowtext; font-family: "Times New Roman", serif;\"><span style=\"font-size: 10pt;\">Ensure all required logbooks and temperature logs, are maintained and verified </span></span></p></li><li><p class=\"Default\"><span style=\"color: windowtext; font-family: "Times New Roman", serif;\"><span style=\"font-size: 10pt;\">Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications</span></span></p></li><li><p class=\"Default\"><span style=\"color: windowtext; font-family: "Times New Roman", serif;\"><span style=\"font-size: 10pt;\">Properly maintain and store company inventory including utensils, cookware and machinery</span></span></p></li><li><p class=\"Default\"><span style=\"color: windowtext; font-family: "Times New Roman", serif;\"><span style=\"font-size: 10pt;\">Calibrate pH meters and thermometers </span></span></p></li><li><p>Protect all company assets in regard to waste, breakage, and theft</p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Complete end of shift logs in a timely and accurate manner</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Ensure service recovery activities</span></p></li><li>Operate cash register</li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Adhere to internal control regulations in regard to variances</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Ensure timely and accurate performance appraisals and accurate work history entries</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Provide continuous positive coaching for development of employees and appropriate corrective action when necessary</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Current knowledge on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology</span></p></li><li><p>Abide by appearance standards</p></li><li><p>Complete daily shift checklist that is verified by leader before leaving</p></li></ol><ul style=\"padding-left: 24px;\"><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Perform any other duties as requested by shift leader</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Adhere to regulatory, departmental and company policies/procedures in an ethical manner</span></p></li></ul><ol start=\"11\" style=\"padding-left: 24px;\"><li class=\"ortl-align-justify\"><p style=\"text-align: justify;\">Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values</p><p class=\"DefaultText\" style=\"text-indent: -0.25in;\"> </p></li><li><p class=\"DefaultText\"><span style=\"font-family: Wingdings;\"><span style=\"font-size: 10pt;\"> </span></span></p></li></ol><p class=\"DefaultText\"><span style=\"font-size: 10pt;\"><strong>MINIMUM QUALIFICATIONS:</strong></span></p><ol style=\"padding-left: 24px;\"><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">High school diploma or GED required</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Two years successful culinary experience required</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">One year culinary supervisory experience required</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">ServSafe certified </span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\"><strong>Must demonstrate the following essential knowledge and skills</strong></span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Knowledge of food preparation and presentation</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Neat, professional appearance with excellent personal hygiene</span></p></li><li><p>Proficient in the use of <span class=\"ilad\">Windows</span> based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook</p></li></ol><p class=\"DefaultText\"><span style=\"font-family: Wingdings;\"><span style=\"font-size: 10pt;\"> </span>Ø<span style=\"font-size: 10pt;\"> </span></span><span style=\"font-size: 10pt;\">Excellent interpersonal skills </span></p><ul style=\"padding-left: 48px;\"><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Excellent leadership/motivational skills</span></p></li></ul><ol style=\"padding-left: 48px;\"><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Knowledge of sanitation standards and procedures</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Able to attend to multiple priorities simultaneously</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Problem-solving abilities</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Must be ableto quickly perform mathematical computations</span></p></li></ol><p class=\"DefaultText\"> </p><p class=\"DefaultText\"><span style=\"font-size: 10pt;\"><strong>PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS:</strong></span></p><ol style=\"padding-left: 24px;\"><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Must be able to be on feet for 8-hour shift</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties </span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Must be able to respond to visual and aural cues</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Must be able to read, write, speak, and understand English </span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Must be physically mobile with reasonable accommodation</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Must be able to handle high stress in the work environment and turn stress into high energy </span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke</span></p></li><li><p class=\"DefaultText\"><span style=\"font-size: 10pt;\">Must be able to work a flexible schedule including weekends, evenings, and holidays</span></p></li></ol><p> </p><p class=\"DefaultText\" style=\"margin-left: 0.25in;\"> </p><p class=\"DefaultText\"><span style=\"font-size: 8pt;\">This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah’s Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 1.13.26</span></p><p class=\"DefaultText\"> </p><p class=\"DefaultText\"> </p><p class=\"DefaultText\"> </p><p class=\"DefaultText\"> </p><p class=\"DefaultText\"> </p><p class=\"DefaultText\"> </p><p class=\"DefaultText\"> </p>",
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