Cook III

Job Description

Job Description

Position Summary

Reporting to the Sous Chef, The Cook III prepares food, including hot entrees, to specifications in an accurate and timely manner to provide guests with a quality product while providing general supervision to kitchen staff in order to ensure food is to standards.

Essential Functions

• Performs all functions of a Cook 1 and Cook 2.
• Proficient in working at ALL stations in the kitchen
• Maintains adequate supply of menu items.
• Maintains assigned facility in a sanitary condition and equipment in operational condition.
• Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
• Regularly inspects food in steam tables to insure freshness.
• Protects company assets against stealing, breakage and waste.
• Maintains portion controls.
• Provides leadership and training to lower level cooks.
• Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.
• Prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts.
• Prepares cooks and seasons all food. Follows all recipe standards.
• Ensures each order sent out is consistent with recipe specifications.
• Controls food production to include: proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers.
• Prepares for a rush period of work without getting behind.
• Maintains a clean and safe working environment.
• Knows and follows all established sanitation policies as dictated by the written sanitation guidelines.
• Prepares for rush period of work without getting behind and control’s waste at end of service.
• Additional duties may include opening of outlet and storage of food products and supplies.

Knowledge, Skills & Abilities

• Must be 21 years of age.
• Must have excellent leadership and customer service/communication skills.
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
• Must be able to work any day of the week and any shift, including holidays and weekends.
• Must pass Written and Practical Cook III tests.
• Must present a well-groomed appearance.
• Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.

• Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.
• Respond to visual and aural cues.
• Must have the manual dexterity to operate a computer and other necessary office equipment.
• Must be able to tolerate areas containing dust, loud noises and bright lights.
• Must be able to work varied shifts, weekends and holidays as needed.
• Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
• Ability to speak distinctly and persuasively.
• Must be able to read, write, speak, and understand.

Education and Experience

• Culinary Arts education preferred
• Minimum 5 years previous experience in culinary cooking/preparation.

Required Certification/License

• Must be able to obtain an Ohio Lottery Commission gaming license