Cook II

Essential Duties and Responsibilities

• Required to be punctual to pre-shift meeting with a positive attitude and openly participate.
• Comply with department standards, guidelines, and objectives to include adherence to all Food Service and Sanitation, OSHA, and Hazcom standards and guidelines.
• Must pass Food Service Sanitation course and rigorously practice safe food handling.
• Clean as you go, clean spills immediately, practice safe knife handling.
• Complete daily check lists for position and adhere to kitchen setup roadmaps.
• Strictly adhere to all standardized recipes and responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Possess and use a digital thermometer to verify food temperatures.
• Label and date all food items not stored in their original containers.
• Adhere to the 5S Principles of ensuring that items are “Sorted”, “Set in Order”, “Systematically Cleaned”, “Standardized”, and “Sustained”.
• Update Daily Management Systems board to include respective daily lineup, order guides, prep lists, line checks, perpetual inventories.
• Responsible for behaving in a gracious, kind, and warm manner that creates a sense of fondness, as well as professional, courteous, and responsive manner, which reflects positively on the company and its core values.
• Performs other duties as may be assigned by department and/or company management.

Required Skills and Abilities

• Attend required training sessions offered by the casino.
• Obtain required license(s).
• Perform the duties described in compliance with local laws and regulations.
• Responsible for taking the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Knowledge of the ordinances, regulations, laws, policies, and procedures relating to the Team Member’s department.
• Knowledge of the property’s programs to address problem gambling.
• Consult with the appropriate individuals and maintain an effective system of written policies, procedures, and internal controls to ensure compliance with the state regulations and Systems of Internal Controls.
• Responsible for taking the appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management.
• Report any acts of wrongdoing on behalf of any Team Member that they have knowledge of.

Education and Experience

• Must be a minimum of 18 years of age.
• High school diploma or equivalent required, culinary training preferred.
• Knowledge of safe food preparation techniques and methods.
• Knowledge of kitchen equipment, food products, standard recipes, and proper preparation.
• Ability to read, analyze, interpret, and comprehend technical procedures, government regulations, business periodicals, instructions, and correspondence/memos, author reports, business correspondence and procedure manuals.
• Attention to detail and accuracy.
• Maintain confidential information.

Physical Requirements & Working Conditions

• Required to accurately calculate figures and amounts and perform mathematical functions applicable to business needs.
• Interpret and follow through on a variety of instructions furnished in written, oral, diagram or schedule form.
• Resolve problems and conflicts in a diplomatic and tactful manner.
• Required to work all shifts including holidays, nights, weekend hours and overtime as business needs dictate.
• Required to wear plastic or latex gloves when handling ready to eat foods.
• Required to work in kitchen setting with varying temperatures.
• Responsibility to be physically mobile with reasonable accommodations including ability to push, pull, carry, and lift up to 25 lbs.
• Ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.