Job Description

Position:             Cook 2
Department:       Food and Beverage
Job Summary:    Prepares, cooks and presents food using established recipes, plating specifications and visual presentation

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

1. Ability to read a recipe and follow daily menus to ensure cooking times are coordinated for timely preparation of all food products.
2. Ensures that all the ingredients and necessary components for all menu items needed are prepared during the shift are ready at the start of the shift (missed place).
3. Prepares ingredients, including washing, peeling, portioning, chopping, and storing food.
4. Performs food production functions in accordance with recipes, specifications, and health code standards.
5. Prepares and cooks dishes; ensures that menus, recipes, methods, pictures, and specifications provided by supervisors are followed exactly.
6. Monitors and tests food quality while preparing food; checks if cooked properly along with proper consistency, temperatures, and flavors.
7. Prepares proper plate and platter presentations.
8. Assists with set-up and breakdown of work and action stations, as needed in accordance with department and health code standards.
9. Maintains an adequate inventory of cooking ingredients and supplies.
10. Operates all kitchen equipment properly and safely.
11. Maintains cleanliness of workstation, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards.
12. Ensures proper storage of all food products; ensures all food items are dated and up to established standards.
13. Inspects tools and equipment before and after use makes sure, they are clean and in proper working order.
14. Follows established safety and security policies and procedures including reporting accidents, injuries, and unsafe working conditions immediately to a supervisor.
15. Assists in developing and implementing new menus.
16. Confers with supervisor to review achievements and discuss needed changes in goals or objectives.
17. Works collaboratively with team members to ensure a smooth-running operation.
18. Assists guests with courtesy, promptness, and friendliness.
19. Ensures uniform and personal appearance is clean and professional.

Knowledge, Skills, and Abilities:

1. Knowledge of food products, standard recipes, and proper preparation.
2. Knowledge of kitchen tools and equipment as well as food service operations, including large quantity food preparations.
3. Knowledge of the Entertainment Enterprise Division (EED) and departmental internal controls, policies, and procedures as well as applicable laws and regulations.
4. Skill in operating various pieces of commercial kitchen equipment.
5. Good organizational, planning, and time management skills.
6. Good communication and interpersonal skills.
7. Ability to read a prep list, fill parts, and maintain daily inventory.
8. Ability to read and follow established recipes.
9. Ability to use all food preparation equipment.
10. Ability to effectively use senses such as sight, hearing, and smell to distinguish product, taste, texture, and presentation.
11. Ability to produce a quality product on a consistent basis.
12. Ability to effectively multitask.
13. Ability to communicate effectively.
14. Ability to follow written and verbal instructions.
15. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation.
16. Ability to walk and stand during an entire shift.
17. Ability to read, write, and fill out any necessary paperwork.
18. Ability to work in a fast-paced environment that may be stressful at times.

Minimum Qualifications:

1. 1 (one) year of cooking experience level OR any combination of academic education, professional training, or work experience.
2. Must either possess or obtain a valid Food Handler’s card and ServSafe certification within three (3) months of employment.
3. Must be able to work any shift, weekends, holidays, special events, and overtime, as needed.
4. Must have employment eligibility in the U.S.
5. Must be able to obtain, maintain, and retain a valid gaming license.

Preferred Qualifications:

1. Culinary degree or certificate.