Department: Food and Beverage
Reports To: Sous Chef/Manager F&B
FLSA Status: Non-Exempt

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.

We offer a bonus of $3,500 and the payout is as follows:

$1000 at 90 days, $1000 at 6 months, $1000 at 9 months and $500 at one year.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

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 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

Monitors 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.

SUPERVISORY RESPONSIBILITIES

This position does not have any 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, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other team members of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

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

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. 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.