<p>Positions Summary: Assists in the preparation of meals by chopping vegetables, grilling, making salads, and putting all together meals and entrees.</p> <p>Job Title: Cook</p> <p>Department: Food & Beverage</p> <p>Reports To: Sous Chef</p> <p>FSLA Designation: Non-exempt</p> <p>License Type: Non-gaming</p> <p>Target Pay: Start - $23.94 One Year - $26.60</p> <p>Essential Job Functions:</p> <ul> <li>Understands the proper terms for kitchen equipment/pans and small wares used in the kitchen </li><li>Clean food preparation areas, cooking surfaces, utensils, sneeze guards and guest facing areas of their station in accordance with health and safety standards </li><li>Prepare food items in accordance with the station guide recipes including portion control and presentation </li><li>Gathers and portions items ensuring that they are of high quality and serves to guests </li><li>Maintain sanitation, health and safety standards in work areas including but not limited to temperature checks, wearing gloves and proper utilization of sanitation buckets </li><li>Responsible for breaking down workstation, cooling food where necessary in accordance with cooling guidelines and storing in accordance with proper storage and labeling guidelines </li><li>Attends all allergy and foodborne illness in-service training </li><li>Reports all accidents and injuries in a timely manner </li><li>Complies with all company safety and risk management policies and procedures </li><li>May perform other duties and responsibilities as assigned </li><li>Understands and can demonstrate proficiency operating more advanced cooking equipment such as grills, steamers, robot coupe, immersion mixers and slicers </li><li>Responsible for basic food preparation tasks, such as cutting up meat and fish, basic knife handling skills, peeling, slicing, chopping, measuring and mixing ingredients </li><li>Prepares necessary ingredients to replenish station according to established par levels </li><li>Ability to follow basic recipe to produce high quality product </li><li>Ensures food is prepared and presented a high level of quality, visual appeal and consistency </li><li>Willingness to support and guide new cooks in performing their responsibilities </li><li>Capable of teaching others to use all kitchen equipment, processes and procedures </li><li>Communicates with supervisor regarding volume levels and team assignments </li><li>Assists in the control of food and labor costs by eliminating waste and over production </li><li>Makes recommendations for adjusting pars </li><li>Produces small to large batch goods using advanced and full range of classical cooking techniques </li><li>Able to explain ingredients in the menu and preparation techniques </li><li>Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients </li><li>Assist with putting away stock, keeping freezers, walk-ins, and other storage areas in proper cleanliness and order, maintain proper rotation </li></ul> <p>Qualifications:</p> <ul> <li>Must be 18 years or older </li><li>High school diploma or equivalent </li><li>One or more years related experience or training preferred </li><li>Must be Food Handler certified or be able to obtain within 60 days of employment </li><li>Ability to obtain and maintain all necessary licensing </li></ul> <p>Working Conditions:</p> <ul> <li>Regularly required to see, stand, and smell; stand; use hands to finger, handle, or feel and reach with hands and arms </li><li>Must be available to work flexible shifts, weekends and holidays </li><li>Must regularly lift and /or move up to 50 pounds </li><li>Able to work with others while maintaining a positive and courteous demeanor under occasional fast paced and hot working conditions </li><li>Must wear personal protective equipment (PPE), non-skid shoes and proper uniform </li><li>Must be able to work in </li></ul>