Line Cook

Prepare food as well as work on the line. Possess the ability to be able to cook and serve according to the set standards which are set forth by the Chef. Maintain a clean and well-organized kitchen consistently always, within the guidelines for health, safety, and sanitation. These guidelines are to follow safety standards and the Colorado Limited Gaming Act.

  Duties and Responsibilities

• Manage the kitchen operations to ensure quality services to customers and employees.
• Work with staff to anticipate, reduce, or eliminate complaints from customers.
• Assist, as directed, with the monthly inventory reconciliation of all food and beverages.
• Alert manager of any concerns regarding the quality, selection and variety of all beverages.
• Assist with preparation and controlling department budget.
• Develop and maintain a positive relationship with other Team Members.
• Flexible workweek with possible additional hours required.
• Responsible for ensuring that all Team Members maintain a clean and safe work environment and comply with safety procedures, including use of required safety equipment, identifying unsafe practices or conditions, and informing their supervisor or the Safety Committee of the unsafe conditions.
• Responsible for reporting all violations. Perform duties in compliance with the Colorado Limited Gaming Act.
• Perform other job-related duties as directed.

Qualifications and Requirements

• 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.
• Demonstrated cooking experience preferably within the hospitality, restaurant, and/or gaming environment.
• Demonstrated experience performing duties within specific deadlines and under pressure.
• Demonstrative experience solving problems, organization, and prioritizing work.
• Ability to function in a team environment and to make accommodations to make the team successful.
• Understand the importance of chain of command and its function in the workplace for the efficiency of the team’s success.
• Previous work experience working in a high-volume kitchen, with proper knife skills.
• Willingness to learn new things and can manage time sensitive stress situations.
• Must demonstrate knowledge of all stations and pass at least 80% of station tests.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.
• Effectively interact with the front of the house staff in a polite way.
• Interact with the management staff in a polite way.
• High School Diploma or GED; or 1 year to 2 years of related experience and/or training in a food service position requiring knife skills, basic frying, broiling, sauté, and salad preparation; or equivalent combination of education and experience.
• Must have the ability to read and comprehend simple instructions, short polite correspondence, and memos.
• Ability to write simple correspondence.
• Ability to effectively communicate information in one on one and small group situations to customers, vendors, and other team members of the company.
• All the above must be able to be communicated in English.
• Must be able to perform simple mathematics skills these: add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Blood borne pathogen training.
• Serve - Safe Training.
• TIPS Training.
• 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.
• Perform frequent brisk walks.
• Climb stairs, stoop, bend, stretch, reach, kneel, squat.
• Pushing and extended periods of standing may also be required for the entire shift (w/ standard breaks).
• Work in confined areas to obtain food or dry goods.
• Work on floors that may become slippery during the preparation on movement of food.
• Lift boxes that may weigh up to 50 lbs.
• Work for short periods of time in coolers and freezers that may be below 0 degrees.
• The work environment described here is an accurate description of the environment a new employee will encounter while performing the essential duties of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform said duties.
• Work in a kitchen environment which contains loud noise, odors and frequently hot or cold work environment due to running ovens and refrigeration units.
• Use typical commercial kitchen equipment, which includes but is not limited to: Slicers, mixers, ovens, burners, steam table, broiler, grill, fryers, and coolers.
• Work with various utensils, pots, pans, foil, plastic containers, and plastic wrap.
• Work with sharp knives, slicers, mixers, blenders, refrigerators, spoons, forks, glasses, and pitchers.
• Work with hot items over two hundred degrees.
• Use various cleaning supplies and equipment.