Cook I - Scotch 80 - On Call

Primary responsibility of the Cook I (Lead) to is perform advanced cooking procedures, operate/rotate multiple stations, and/or delegate a shift with others or independently based on standardized recipes, plating, or instruction. Must be able to set the example both work ethic and verbally in communication. All duties are to be performed in accordance with departmental and casino policies, practices, and procedures.

Core Job Responsibilities:  

• Demonstrates presenteeism and job performance records 

• Ability to prepare specialty or wide range of food dishes in accordance with kitchen needs and an understanding of special cooking equipment or systems 

• Perform various job duties that will include, but not limited to, operation of grill, fryer, broiler, oven, French top, pizza oven and Wok in accordance with kitchen needs. 

• Handle the shift break(s) of other cooks and/or room leaders. 

• Perform at a high level of awareness for procedures, policies, and developments. 

• Lead and motivate team members in all cook classifications. 

• Ensures ingredient supply levels are accurate. 

• Move items from shelves to carts and transport them to assigned stations for restocking purposes. 

• Maintains the required par of food items in their assigned station from support areas throughout the property. 

• Understand proper safety and health code regulations and maintain them regularly and ensure all areas assigned are clean and free of debris 

• Maintains a sanitary and organized work area 

• Demonstrates proper care, storage, use and cleaning of all tools and equipment 

• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity 

• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs, along with effective communication with other team members, including service