Senior Cook - Myrons

Job Summary

Safely prepare food items, following menu specifications and standard recipes, for service to customers in all outlets. Strive for picture-perfect plate presentation. Promote Family Style Service culture through actions and positive attitude.

Responsibilities

• Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful.
• Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back.
• Properly operate all kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top, and knives.
• Develop and read recipes, gather all necessary items, and accurately prepare all food items according to established measurements and recipes.
• Prepare compound sauces and derivatives.
• Ensure consistent product delivery to the customer.
• Check station before, during, and after shift for proper set-up and cleanliness.
• Actively participate with staff to cook, prepare, dish-up, and assemble all food for assigned outlet(s).
• Perform all assigned side work to include replenishing/restocking work station with supplies.
• Prepare written requisitions for supplies and food items for production in the work station.
• Adhere to control procedure for food costs and quality.
• Provide clear direction, instruction, and guidance to subordinates.
• Train lower level Cooks in proper equipment use.
• Encourage and abide by all health codes and hand washing guidelines.
• Have complete knowledge of all casino events and promotional activities, and assist as needed.
• Keep work area in a clean and orderly manner.
• Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same.
• Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships.
• Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change.
• Absorb and dispose of any cups, glasses, bottles, or other items left on the floor by guests.
• Perform other duties as assigned or reasonably requested by any member of management.

Qualifications

• Must be 21 years of age or older
• Proficient in English verbal and written
• Flexible to work various shifts, weekends, and holidays
• Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services
• This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction
• A high school diploma or GED equivalent is required