COOK II

POSITION SUMMARY 

The position is responsible for safely prepare food items, following menu specifications and standard recipes, for service to guests in all outlets. Must strive for picture perfect plate presentation. 

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES 

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

Ensure at all times operating principles are being adhered to:  

Clean – Keep all areas clean and pristine.  

b. Safe – Follow all safety policies and procedures.  

c. Friendly - Use customer courtesy skills of See.Say.Smile to provide superior guest service.  

d. Fun – Have fun! Be interactive with all internal and external guests while maintaining professional standards.  

Begin development of daily specials.  

Always conduct oneself in a manner that reflects a positive professional image.  

Produce a daily prep list. Prepare written daily orders.  

Ability to organize and delegate work assignments/tasks.  

Ability to organize and prioritize work, and meet deadlines.  

Actively participates with staff to cook, prepare, dish-up and assemble all outlets food.  

Adheres to control procedure for food costs and quality.  

To encourage and abide by all health codes and hand washing guidelines.  

Ability to read and gather all necessary items for recipe execution.  

Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest.  

Ability to recite recipes from memory.  

Be able to create compound sauces and derivatives of the mother sauces including the knowledge of Beurre Blancs.  

Prepare written food requisition for supplies and food items for production in the work station.  

Responsible for regular and punctual attendance for scheduled shifts 

Responsible for developing and maintaining positive guest relations, including but not limited to, resolving minor guest disputes and assist in ensuring the safety and security of all guests and employees.  

Knowledge of all special events and promotional activities available to guest.  

Other duties as assigned. 

ORGANIZATIONAL RELATIONSHIPS  

The position is responsible to the Chef de Cuisine, Sous Chef for successful performance of assigned duties. 

EQUIPMENT/PHYSICAL SKILLS 

Ability to use all equipment associated with the position, including, but not limited to, the following  

Food warmers  

Grills / kitchen cooking equipment and utensils 

 

ESSENTIAL PHYSICAL DEMANDS AND WORK ENVIRONMENT 

The following list of physical attributes is intended to be an approximation of the demands expected to be placed on an employee filling this role. Physical demands include, but are not limited to, the following:  

Bending – 15%  

Stooping – 15%  

Kneeling – 10%  

Standing – 50%  

Walking significant distances – 10%  

Ability to grasp, bend, lift and/or carry, or otherwise, move or push goods on a food warmer weighing a maximum of 150 lbs. at a continuous schedule.  

 

Casino environment exposed to various temperatures, smoke, dust and fumes, bright lights, and excessive noise levels. May include boat and/or floating barge. High rise hotel and atrium. Use of stairs, elevators, and / or escalators. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

ESSENTIAL JOB KNOWLEDGE, SKILLS, ABILITIES AND COMPETENCIES 

Ability to work shifts as scheduled.  

 

To have full knowledge of the MSDS program.  

 

Total knowledge of all stations.  

 

Utilize proper broiling, sautéing, braising, poaching and working techniques.  

 

Ability to perform all duties at a higher level of accuracy and speed than a Cook II.  

 

Must be able to perform all