Employee Dining Room Cook or Attendant

About the role

The Cook/Attendant prepares recipes and food items according to the Executive Chef’s requirements while maintaining the freshness of the employee team member dining room. Duties include operating grill, fryer, broiler, oven, and French top; performing preliminary preparation work; ensuring ingredient supply levels are accurate; and maintaining a sanitary, organized work area.

Responsibilities

• Prepare, sauté, broil, fry, bake, and grill food items in accordance with kitchen needs.
• Operate grill, fryer, broiler, oven, and French top safely and efficiently.
• Perform preliminary preparation work in a timely manner.
• Ensure ingredient supply levels are accurate and move items from shelves to carts for restocking.
• Maintain required portions of food items at assigned stations throughout the property.
• Keep work area sanitary and organized; follow safety, health codes, and regulations.
• Clean and maintain all tools and equipment; demonstrate proper care, storage, and use.
• Store and handle perishables correctly, maintaining quality, security, and integrity.
• Prepare food products according to standard recipes and specifications.
• Communicate effectively with team members, service staff, and kitchen maintenance personnel.
• Stock and replenish condiments, napkins, straws, and other counter items.
• Assist with daily food preparation and product preparation for service.
• Maintain required par levels of food items on the buffet and follow proper food rotation procedures.
• Follow food safety and sanitation procedures; maintain buffet temperature logs.
• Coordinate with the leader to ensure proper par levels and next‑day product needs.
• Assist with any other job‑related duties as assigned.

Requirements

• Uphold and demonstrate the highest level of integrity in all situations.
• Obtain a required Virginia Lottery Non‑Gaming License.
• Know proper cooking temperatures, holding temperatures, and sanitation practices to ensure safe food handling.
• Possess knowledge of all kitchen equipment, including breakdown, set‑up, and sanitation.

Qualifications

• High school diploma required; culinary degree preferred.
• Hospitality industry experience preferred.
• Flexible to work various shifts, weekends, and holidays.

Pay

Hourly Rate: $18.25 per hour