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Title

Cook III 

Description

SUMMARY
Lead cook position that requires advanced culinary skills. This position requires decision making and supervisory skills in the absence of a Sous Chef. Other duties may be assigned.

ESSENTIAL DUTIES AND RESPONSIBILITES
1. Ability to produce a quality product on a consistent basis.
2. Conceptual understanding of advanced cooking skills.
3. Knowledge of knife usage and all sanitation or safety requirements.
4. Must have conceptual understanding of broiling, brazing, roasting, poaching, sauces and carving stations.
5. Prepares and serves breakfast, lunch, or dinner ala carte and buffet items per production orders and/or ala carte guest checks under the direction of the Sous Chef on duty.
6. Quality taste check on food items being served to ensure highest quality levels at all times.
7. Must have working knowledge of food handling safety and sanitation.
8. Ability to run a station with minimal supervision.
9. Maintains care and cleanliness of kitchen equipment, walk-ins, utensils, work areas, etc.
10. Maintains a professional appearance at all times.
11. Ability to manage and supervise culinary and other staff as required.
12. Assumes/performs other duties as assigned.

 
Position Requirements

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, and/or ability required.

EDUCATION
Ability to read, write and understand English. High School Diploma or GED preferred.

EXPERIENCE
Basic computer skills, including email, time-clocks/electronic time-clocks. 5 years culinary experience preferred.
 

 
Gaming License Must obtain and maintain a gaming license.  
Full-Time/Part-Time Full-Time  
Number of Openings 2  
Req Number FOO-17-00004  

This position is currently accepting applications.

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