Cook

Description

Basic purpose or function: Prepare items to order for guests in a quick and accurate manner while following established portion control, quality control and sanitary measures


Job Duties:

• Change into provided uniform including appropriate hair covering.
• Always maintain proper sanitary practices such as proper handwashing, proper use of single use gloves, and storage of food products.
• Open and close designated work area appropriately.
• Stock ingredients for appropriate menu items and to maintain established service times.
• Prepare and maintain equipment following business demand, quality, and proper sanitation practices. Report any malfunctions to the Sous Chef.
• Prepare all menu items as ordered throughout the day.
• Document mistakes; inform Sous Chef and F&B Administrative Assistant of any mistake that should be noted for inventory purposes.
• During slow periods, complete prep list.
• Maintain a clean and neat work area following sanitary measures.
• Ensure that oil is filtered after each business rush, oil is monitored and rotated to pro-long the life, and oil is changed as needed. Demonstrate effective teamwork. Maintain time and temperature logs.
• Ensure work areas are always staffed.
• Maintain effective communication with the Food and Beverage leadership team.
• Report any concerns to the Sous Chef and/or the Food and Beverage Manager. Complete any written documentation if asked to do so.
• Perform other duties as assigned.

Requirements

Job Qualifications:

• High school diploma or equivalent
• Minimum of 18 years of age.
• Must be able to stand or walk for the duration of the shift.
• Must be able to lift, push, or pull up to 40 pounds.
• Must be dependable, organized, detail orientated, and accurate.
• Present a clean, neat, and professional image.
• Must have a flexible schedule
• Excellent oral communication and written communication skills.
• Must complete Title "31" training.
• Must obtain a non-key gaming license.