Line Cook

Line Cook is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Sous Chef in monitoring kitchen activities, expediting orders to ensure quality taste, presentation and taking on additional responsibilities in the Sous Chef’s absence to ensure that kitchen staff has proper direction.

SPECIFIC DUTIES AND RESPONSIBILITIES

Prepares hot and cold food items according to standard operating procedures. Performs prep work and delivers finished food product.:

• Assisting with stocking and setting up the kitchen stations
• Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers, and snacks
• Plating prepared foods based on senior chef’s guidance.
• Working with servers to ensure that orders are completed according to request and on time.
• Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts
• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.

REGULATORY AND COMPLIANCE RESPONSIBILITIES:

In addition to the other duties described herein, each Team Member has the following responsibilities related to compliance with laws and regulations.

• Attend required training sessions offered by the Company.
• Obtain and retain required license(s).
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the Team Member’s department.
• Have knowledge of the Property’s programs to address problem gaming.
• Report any acts of wrongdoing of which the Team Member may have knowledge.

EDUCATION, TRAINING, AND EXPERIENCE:

• Two (2) year experience in line cooking
• Must have experience in grilling, broiling, sautéing, and steaming
• Experience in training of staff (preferred)
• Must be fast and capable of working on as many as 30 orders at a time with the ability to coordinate cooking times with co-workers

Certificates, Licenses, and Registrations: Virginia Racing Commission License

     Valid Driver’s License with a minimum of three (3) years driving experience.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear.  The employee may also be required to lift, push, and pull up to 25lbs.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.

A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties. All duties or requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be expected to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at-will” employment relationship.

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