COOK 3 - Century Casinos : Job Details

POSITION SUMMARY The Cook III is responsible for safely preparing all food items, following menu specifications and standard recipes, for service to guests in all outlets, while maintaining the standards of the See, Say, Smile program. Establish and maintain the highest possible standards of food preparation and presentation in each food outlet. JOB DUTIES AND RESPONSIBILITIES The following statements are intended as general examples of the duties of this position and are not all-inclusive. Other duties may be assigned at the discretion of management. • Ability to operate all kitchen equipment including but not limited to slicer equipment, steamer, deep fryer, ovens, broiler, grill, mixer, kettle and griddles. • Actively participates with staff to cook, prepare, dish-up and assemble food in all outlets. • Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. • Ability to submit recipes and menu input as directed by kitchen management. • Must portray an outgoing friendly attitude towards customers during daily interaction. • Responsible for outlet supervision including but not limited to; responding to customer requests, handling staffing issues, and overseeing productivity. • Knife skills such as chop, dice, peeling, mincing, chiffonade, and julienne. • All sanitation knowledge • Proper labeling and identifying of spoiled / inedible/ outdated food • Mastery of proper/safe storing techniques for foods. • All kitchen equipment knowledge. • Can work all stations efficiently. • Ability to pull for all stations and fill properly. • Ability to perform all tasks in a timely and efficient manner efficiently to meet deadlines (Opening & Closing) • Working knowledge of all line and foods/products we prepare + serve • Ability to use: slicing or dicing equipment - mandoline, food processor, Hobart, chef knives and slicers. • Ability to sauté in pan or on flat grill, broil, grill, fry, and prepare cold items. • Knowledge of the proper operation of line equipment properly (steam wells, warmers, etc) WORKING CONDITIONS/ESSENTIAL FUNCTIONS • Ability to use all equipment associated with the position, including, but not limited to, food preparation equipment, sanitation equipment and chemicals. • Walking/Standing 100% of which 10% is bending/lifting (overhead up to 50lbs repetitively and push/pull 450 lbs on wheeled cart) • Ability to be at work on time as scheduled on a regular basis which may include nights, weekends, and holidays • Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. • To encourage and abide by all health codes and hand washing guidelines. • Ability to work fast paced with a sense of urgency. • Must wear black, slip resistant shoes at all times. JOB QUALIFICATIONS • Requires reading and math skill levels as they relate to accuracy in recipes and measurements. • Ability to read, write, and communicate effectively in order to read recipes, company policies, safety information and be able communicate information with other employees in a mutually understandable fashion. • High School diploma or GED is preferred. • Three years of food service experience is required.