Cook

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 - $23.94 One Year - $26.60

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