COOK (1, 2 or 3)

POSITION DESCRIPTION

Job Title: Cook I

Department: Food & Beverage

Reports to: Chef De Cuisine

FLSA Status: Non-Exempt

POSITION SUMMARY

The employee in this position is responsible for providing superior service to both internal and external guests. All employees are required to practice customer courtesy skills to ensure our guests are afforded a remarkable experience. Safely prepare food and attractively present food items, following menu standards for service to guests in outlet assigned.

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ESSENTIAL POSITION DUTIES & RESPONSIBILITIES

The following statements are intended as general examples of the duties of this position and are not all-inclusive for specific positions. Other reasonable duties may be assigned.

1. Interact with all guests and team members to positively influence the guest and team member experience. Demonstrate resiliency when faced with difficult situations under all types of business conditions. Work effectively and courteously with fellow team members.

2. Preparing food items, from mise en place to finished products according to the standards of the outlet. All items should be prepared with the goal of serving foods of quality and value to our guests. Established recipes are to be followed and used without fail.

3. Prepare items according to production levels while maintaining and controlling costs on a daily basis reflective of business levels.

4. Assists management with implementation and execution of sanitation laws, health regulations and applicable OSHA regulations members to meet or exceed all sanitation and nutrition practices.

5. Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained.

6. Must be able to work a flexible schedule as required by business operations, including nights, weekends and holidays; shifts may change based on business needs.

7. Performs other duties as assigned

ESSENTIAL PHYSICAL/MENTAL DEMANDS AND WORK ENVIRONMENT

The physical/mental demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Physical Demands:

• Must be able to lift 50lbs without assistance

Mental Demands:

• Must be able to maintain professionalism during high-volume business

Work Environment:

• Must be able to work in varying temperatures including, but not limited to heat of cooking equipment and cold of walk-in cooler/freezers.

• Must be able to work in a smoking environment.

• Must be able to work in a gaming environment with exposure to bright/flashing lights, crowds and above average noise levels.

MINIMUM QUALIFICATIONS

Experience/Education:

• High school diploma or GED equivalent preferred.

Knowledge:

• Demonstrated knowledge of policies and procedures of culinary operation.

Other:

• Must be able to receive and maintain all required certification relating to the position.

• Must complete all required company training.

The statements herein are intended to describe the general nature and level of work being performed and are not to be construed as an exhaustive list of responsibilities, duties and skills required of personnel so classified. Furthermore, they do not establish a contract of employment and are subject to change at any time due to reasonable accommodation, business demands or direction by management. I attest that I have read and understand the job description and am able to perform all the job responsibilities described herein. I will notify Human Resources should this change.