Cook I $22/hour plus $1 Grave Shift Differential

Under direction of designated venue Sous Chef, the Cook I prepares food/menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and casino standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times.

  PRIMARY JOB FUNCTIONS Maintains designated workstation ensuring that recipes, flavor profiles, consistency in quality, appearance; ensures production time frames are adhered to for all menu/food items being produced on assigned station; ensures workstations are fully stocked for forecasted business flow and restock before end of shift. Possess adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment; possess precise and consistent knife work and skills, and ability to sufficiently perform all basic cooking method, as well as the ability to multitask within those basic cooking methods to ensure no interruption in servicing of the guests.

Ability to work cold stations (i.e. garde manger, sandwich station, etc.). Must be able to produce bulk recipes necessary for cold stations (i.e. dressings, vinaigrettes, cocktail sauce, etc.). Possesses adequate understanding the food rotation method “FIFO”; directly responsible for labeling and dating all food items on their designated station as well as the kitchen as a whole; ensures all food items are within expiration dates or if not, that they are disposed of and properly logged on waste sheets.

Possesses the ability to read food order tickets and identify menu items and substitution/special requests in a timely and clear manner as well as communicate those requests clearly to fellow team members. Directs Prep Cooks to accomplish kitchen/workstation needs, in a positive supportive and educational/ team-oriented manner; assists with training other team members on workstations. Maintains acceptable attendance record and arrives at workstation at scheduled time, in proper uniform and ready to work.

Reports any injuries, accidents or possible unsafe work environment or health code issues to management immediately upon identification at all times. Performs any job responsibilities and or tasks deemed necessary by Culinary Management within the scope of this position and business needs of the department. Must be able to work a full-time schedule during tournaments and other peak business periods.

Must be able to work overtime, as business needs require, with or without advance notice.    PHYSICAL REQUIREMENTS/WORKING CONDITIONS - ENVIRONMENT  The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.  Primary work environment is in a climate-controlled restaurant environment within a gaming facility.

Incumbents may be required to work evening, weekend and holiday shifts. Employee may be exposed to highly stressful situations where a great deal of tact and diplomacy is necessary. Hearing sufficient to hear conversational levels in person. Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings, and over the telephone. Visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned, or to make general observations of facilities, guests and employees.

Strength sufficient to frequently lift and/or move up to 10 pounds below or at waist level and occasionally lift, move or carry objects over 50 pounds below and at waist level. Mobility sufficient to safely move in a restaurant and gaming facility; handle or feel objects, tools or controls, stand, walk, stoop, kneel, bend, kneel, crouch or crawl, and reach with hands and arm