Cook II

Essential Duties And Responsibilities

• Ensures preparation of all food items for the grill/broiler, sauté, fry and pantry station.
• Washes and cleans vegetables.
• Marinades chicken, soup stock, and prepares fish and shellfish to specified recipes.
• Mixes and blends spices as needed.
• Sautés, grills/broils, deep fries, and prepares pantry items according to recipes.
• Prepares all sauces required according to the recipe.
• Performs the 6 basic knife cuts.
• Dice a 30 pound case of yellow onions in 25 minutes or less.
• Slice a 20 pound case of squash in 12 minutes or less.
• Prepares the daily special item and adjusts the daily special if needed.
• Prepares all menu items with minimal re-cooking of items i.e. steaks, fish.
• Ensures orders are served in a timely manner to ensure customer satisfaction.
• Checks the stock in all stations.
• Consults with the Chef on Duty for any items needed.
• Sets up line including all food items, plates, bowls, and all sauces and coordinates orders.
• Aids in the breaking down of leftovers as directed including labeling and storage.
• Cleans and maintains stations, refrigerators, and freezers and also cleans according to daily cleaning schedule.
• Adheres to all safety and sanitation codes, policies, and procedures.
• Has extensive knowledge of cooking various types of cuisine.
• Has the ability to work stations including prep, pantry, sauté, fry, and grill/broiler currently and be cross-trained for all stations within one year of hire date.
• Performs all other work-related duties as assigned by the Food and Beverage Management.

Qualification Requirements

• Minimum 5 years’ line experience in a high volume restaurant and/or casino kitchen; or equivalent combination of experience, education and/or training.
• High School or equivalent education.