Cook

Cook

Assists in the preparation of meals by chopping vegetables, grilling, making salads, and putting all together meals and entrees.

Job Title: Cook

Department: Food & Beverage

Reports To: Sous Chef

FSLA Designation: Non-exempt

License Type: Non-gaming

Target Pay: Start - $27.99 One Year - $31.10

Essential Job Functions:

• Understands the proper terms for kitchen equipment/pans and small wares used in the kitchen
• Clean food preparation areas, cooking surfaces, utensils, sneeze guards and guest facing areas of their station in accordance with health and safety standards
• Prepare food items in accordance with the station guide recipes including portion control and presentation
• Gathers and portions items ensuring that they are of high quality and serves to guests
• Maintain sanitation, health and safety standards in work areas including but not limited to temperature checks, wearing gloves and proper utilization of sanitation buckets
• Responsible for breaking down workstation, cooling food where necessary in accordance with cooling guidelines and storing in accordance with proper storage and labeling guidelines
• Attends all allergy and foodborne illness in-service training
• Reports all accidents and injuries in a timely manner
• Complies with all company safety and risk management policies and procedures
• May perform other duties and responsibilities as assigned
• Understands and can demonstrate proficiency operating more advanced cooking equipment such as grills, steamers, robot coupe, immersion mixers and slicers
• Responsible for basic food preparation tasks, such as cutting up meat and fish, basic knife handling skills, peeling, slicing, chopping, measuring and mixing ingredients
• Prepares necessary ingredients to replenish station according to established par levels
• Ability to follow basic recipe to produce high quality product
• Ensures food is prepared and presented a high level of quality, visual appeal and consistency
• Willingness to support and guide new cooks in performing their responsibilities
• Capable of teaching others to use all kitchen equipment, processes and procedures
• Communicates with supervisor regarding volume levels and team assignments
• Assists in the control of food and labor costs by eliminating waste and over production
• Makes recommendations for adjusting pars
• Produces small to large batch goods using advanced and full range of classical cooking techniques
• Able to explain ingredients in the menu and preparation techniques
• Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients
• Assist with putting away stock, keeping freezers, walk-ins, and other storage areas in proper cleanliness and order, maintain proper rotation

Qualifications:

• Must be 18 years or older
• High school diploma or equivalent
• One or more years related experience or training preferred
• Must be Food Handler certified or be able to obtain within 60 days of employment
• Ability to obtain and maintain all necessary licensing

Working Conditions:

• Regularly required to see, stand, and smell; stand; use hands to finger, handle, or feel and reach with hands and arms
• Must be available to work flexible shifts, weekends and holidays
• Must regularly lift and /or move up to 50 pounds
• Able to work with others while maintaining a positive and courteous demeanor under occasional fast paced and hot working conditions
• Must wear personal protective equipment (PPE), non-skid shoes and proper uniform
• Must be able to work in

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.