Line Cook

SUMMARY:  

To provide the most responsive, knowledgeable, and courteous service possible through assuming production activity in the kitchen. Executing recipes based on the Standard Operating Procedure Manual including batch cooking and line cooking. Cooks must work neat and clean and follow health standards for their station and the general work areas of the kitchen. They are to be organized, precise and able to follow directions with flexibility based on production and customer demands

  ESSENTIAL DUTIES AND RESPONSIBILITIES: (Includes but not limited to the following) 

• Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of 
• treating our guests and each other with kindness, dignity and respect. 
• The line cook is responsible for cooking and preparing a variety of menu items per recipe standards
• Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of 
• treating our guests and each other with kindness, dignity and respect. 
• Follow recipes to prepare and/or cook food to meet departmental standards or as directed. 
• Measure and convert recipes without affecting quality. 
• Perform assigned function within the kitchen such as broiler, sauté, Asian, prep and production when needed. 
• Accepts direction during day-to-day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met. 
• Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness
• Knowledge/understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures. 
• Understands fundamentals of soups, sauces, starches, thickeners and emulsifiers.
• Must adhere to regulatory, department and company policies. 
• Partners with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction. 
• Must be familiar with and have exposure to prep list. 
• Take inventories for work stations
• Exhibit intermediate knife skills, classic cuts and sharpening. 
• Attend all departmental and company training programs or meetings as directed. 
• Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards throughout the shift and at the end of shift or as directed. 
• Perform all job duties in a safe and responsible manner. 
• Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties. 
• Perform other job related and compatible duties as assigned
• Monitor’s setup work for the kitchen and all food line.
• Observes all safety rules and regulations. Reports any and all accidents, safety hazards or potential safety hazards to the Executive Chef, Manager, or Security Department immediately.
• Perform any other tasks as assigned by management 

  SUPERVISORY RESPONSIBILITIES:

  This position has no supervisory responsibilities.

  QUALIFICATIONS:  

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
• Work requires effective communication in English both verbal and written form in a professional manner.
• Work requires a minimum of two years’ experience. 
• Work requires ability to work from a standing position for extended periods of time.
• Work requires pushing carts up to 250lbs, lifting full pots up to 100lbs, repetitive stirring, and bending at the waist. 
• Good working knowledge of the fundamentals of hot food preparation. 
• Good working knowledge of accepted standards of sanitation. 
• Knowledge of operating all kitchen equipment i.e. stove ovens, broilers, slicers, steamers, kettles, etc.  

EDUCATION and/or EXPERIENCE : 

• Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school Diploma preferred. Culinary or apprenticeship program preferred.
• Must have at least one-year proficient full time (40 hours week) work experience on hot line and must be technically proficient.

  LANGUAGE SKILLS :

• Ability to read and comprehend simple instructions, short correspondence, memos, caution and safety notices. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers and other team members of the organization.
• Ability to read, write and speak the English language in order to complete requisitions read recipes and communicate with other team members.

  MATHEMATICAL SKILLS :

• Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money

  REASONING ABILITY :

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

  CERTIFICATES, LICENSES, REGISTRATIONS : 

• Ability to obtain any government required licenses or certificates and Ability to obtain any government required licenses or certificates such as food handling certification.

PHYSICAL DEMANDS:

• The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell.
• The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT:

• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. 
• While performing the duties of this job, the team member is frequently exposed to moving mechanical parts. The team member is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually loud.
• Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.