Cook III - Fresh Harvest Market

About the role

Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members to stay healthy, plan for their future, and maintain a healthy work-life balance.

Responsibilities

• Affords assistance to the Sous Chef and Cook in quality and portion control of product.
• Must be flexible and capable of working all kitchen areas.
• Promotes positive customer relations and handles guest complaints.
• Affords support to other line employees with daily responsibilities.
• Prepares production in accordance with established standards set by the Restaurant Chef.
• Safeguards proper labeling, rotation, storage temperature, and environment required.
• Maintains quality inventory control of your production.
• Ensures that production and storage areas are maintained in accordance with city and state health department codes.
• Promotes positive public/employee relations at all times.
• Maintains a clean, safe, hazard-free work environment within area responsibility.

Qualifications

• Minimum of three (3) to four (4) years of experience working in a high volume kitchen.

Work Environment

• Faced-paced with excessive noise.
• May be exposed to casino-related environmental factors including, but not limited to, second hand smoke and excessive noise.
• Must frequently lift and/or move up to 50 pounds.
• Specific vision abilities required include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus.

Benefits

Benefits may vary with employment status. To see our full list of Team Member Benefits, please visit our career site: www.gotoworkhappy.com/benefits.

Employment Process

• Candidates must obtain gaming licensure by successfully completing a background check with Seminole Gaming Compliance and Regulations, prior to beginning employment.

Disclaimer

While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g., emergencies, changes in personnel, workload, rush jobs, or technical developments).