Casino Cook

Cook

Primary Function

To prepare food in accordance with quality food standards and maintain stock of food-preparations on the line in alignment with the mission and core values of the company. This job description pertains to both Line Cooks and Prep Cooks.

Essential Responsibilities

All job duties are to be performed in accordance with Company Policies & Procedures, Safety Regulations and other legal regulations and requirements (California Health & Safety Code, Division 104, Part 7 - Retail Food). Essential responsibilities include the following. Please note that additional duties may be assigned at a future date:

•            Maintain consistent practices and food safety by preparing, cooking, cool-off, re-heating, covering, dating, properly storing, and maintaining food temperature according to Health Department Regulations; finish production list, as needed.

•            Receive deliveries and organize according to company procedural standards

•            Clean station while working and after finishing prep work.

•            Provide a superior dining experience by preparing menu items quickly, and according to recipes, quality standards, and yield guidelines as established by the department.

•            Inventory – inform Sous Chef of shortages before any products run out; minimize and maintain controls to attain forecasted food costs.

•            Promote teamwork by assisting other Cooks and Food Servers wherever required, to ensure optimum service to guests; assist porters in order to make clean up more efficient.

•            Workstations – return all food items to proper storage areas, disinfect and sanitize all cutting boards and work tables, wrap, cover, label, and date all items, clean up and wipe down food prep areas, walk-in, and shelves, return all unused and clean utensils and equipment to specified locations, ice down hot items from the steam table for quick cooling, turn off all equipment not needed for the next shift.

•            Follow safe California Food Handlers guidelines.

•            Establish and maintain a good rapport with guests to promote continued patronage.

•            Report unsafe practices or hazardous conditions to the CSM, Security, Restaurant General Manager or General Manager.

•            Report to CSM or Security any individuals in the casino who appear to be underage, intoxicated, whose conduct appears to be illegal, or who poses a threat to the Company's operations.

•            Attend annual BSA/AML training, as scheduled.