Positions Summary: 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 extreme hot and cold temperatures for prolonged periods of time