Cook 2

The Cook II is responsible for food production in their assigned venue. This includes safely preparing food items according to menu specifications and standard recipes. The role focuses on ensuring consistent product quality, maintaining an appealing plate presentation, interacting with guests, and supporting the freshness and accuracy of all food offerings.

• Proficiency in all functions and requirements of the Cook I position.  

• Ability to read and write for recipes, labeling, and communication.  

• Previous cooking experience is required. Completion and passing of all required company training programs.  

• High school diploma or GED equivalent preferred.  

• Completion or enrollment in certified culinary classes preferred.  

• Previous customer service experience preferred.  

• Knowledge of PPE requirements and sanitation laws.  

• Ability to work independently and as part of a team.  

• Ability to read, write, speak, and understand basic English to read recipes and communicate with team members and guests.  

• Ability to work a flexible schedule including late nights, weekends, and holidays. 

• Ability to read, write, and understand simple instructions.  

• Ability to communicate appropriately and effectively with guests and team members. 

• Prepare all food items according to standard recipes and menu specifications to ensure consistency for guests. 

• Prepare meats and fish dishes to correct serving temperatures.  

• Provide clear direction, instruction, and guidance to Cook I employees.  

• Organize and prioritize workload to meet deadlines.  

• Produce select menu items and ingredients for the assigned restaurant.  

• Actively participate in cooking, preparing, plating, garnishing, and assembling menu items. 

• Follow control procedures for food costs and quality.  

• Maintain open communication with Cook III employees and the Venue Chef.  

• Prepare hot and cold sauces, soups, and stews.  

• Interact with guests in a friendly manner and inform them of station offerings.  

• Encourage and follow all Health Department codes and hand‑washing guidelines. Understand and follow all time and temperature control rules.  

• Provide excellent guest service and maintain positive guest interactions.  

• Ensure the safety and security of employees and guests.  

• Maintain a neat, clean, and organized work area.  

• Perform additional duties as assigned.  

• Follow all department and company policies and procedures as well as meet performance goals and verbal or documented expectations.  

• Meet taste and quality expectations set by the Chef.  

• Maintain a clean and organized station and keep menu items fresh in appearance.  

• Support guest service and guest satisfaction programs.  

• Understand and adhere to all Colorado Division of Gaming regulations and any applicable federal, state, or local regulations.  

• Maintain positive interpersonal working relationships with all personnel.  

• Demonstrate effective oral and written communication skills. Demonstrate strong public relations and guest service skills.  

• Use all tools and equipment in the kitchen and restaurant area properly and safely.  

• Accurately perform all assigned job duties in a high volume, fast paced environment.  

• Complete all assigned duties accurately and in a timely manner.