Cook 1

Under the direction of the Sous Chef, theCOOK Iis responsible forproviding superior service to both the internal and externalcustomer. The incumbent is also responsible for properly preparingany and allfoods listed on the respective menus that are to be grilled, fried, broiled, or prepared in the pantry.

Essential Duties & Responsibilities:

• Prepares food thatareto be grilled, fried, broiled, or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.

• Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.

• Keepsworkstationneat and clean.

• Assistscoworkers to ensure efficient operation of the line.

• This positionoperatesin a working environment that is subjected to varying levels of heat and noise. 

• At times subjected to hazards such as wet floors and dangers associated with the use ofheavy dutycutlery, knives, and choppers.

• Ability to use all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders.

• Ability to review andcomprehendrecipes and other necessary documentation.

• Ability todetermineif food items are cooked to proper specifications.

• Ability to efficiently and effectively move aroundworkarea.

• Ability to stock and retrieve all necessary food items and supplies.

• Ability to lift, carry, and push/pull up to 50 poundsso as tobe able to move and stock all necessary supplies.

• Ability to communicate with customers and all levels of employees.

• Must be flexible to work varying shifts and time schedules as needed.

• Equipment and machines used, but not limited to, are standard kitchen machines such as slicers, choppers, mixers, grinders, etc.

• May perform other duties as assigned.

QUALIFICATIONS

Basic food preparation knowledge and line work experience. Must be able to obtain andmaintainall licenses / certifications per Federal, State, and Gaming regulations. These skills are typicallyacquiredthrough a minimum ofone-yearprior experience as a Cook Trainee or coffee shop line cook, and/or through the completion of a degree in culinary arts or recognized apprenticeship 

SKILLS

• Strong leadership and interpersonal skills 

• Excellent interpersonal,oraland written communication skills.

• Meticulous,organizedandaccurate

• Extreme confidentiality.

• Familiarity with a variety of computer systems and applications.

• Be flexible to work varying shifts and time schedules as needed.

• Communicate effectively with all levels of employees and guests.

• Manage multiple details and tasks concurrently in a changing environment.

• Able to work effectively in a team environment.

• Analyze and think about howpossible solutionsimpact onthe entire operation.

PHYSICAL DEMANDS

• Ability to stand and sit for extended periods of time.

• Ability to walk distances.

• Ability to lift 30 to 40 lbs.

• While performing the duties of this job, the employee isfrequentlyrequired to stand; walk; use hands to finger, handle, or feel; reach with hands and arms,talkor hear; and taste or smell. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depthperceptionand ability to adjust focus.

• The Casino environment is hectic,fast-pacedand often crowded and noisy. May be exposed to casino related environmental factorsincluding, butnot limited to excessive noise and constant exposure togeneralpublic.