KEY JOB FUNCTIONS: 

Responsible for cooking all menu items and present plates according to recipes and training according to their certification level. 

Review staffing levels while maintaining and controlling costs daily, reflective of business levels. 

Assists management with implementation of sanitation laws and health regulations and applicable OSHA regulations. Verifies that kitchen employees meet or exceed all sanitation and nutrition practices. 

Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained by culinary employees. Directs the correct production and proper execution of all food items as established by menus.  

Reviews and assists with par levels, inventories and purchasing of products to maintain and control costs reflective of business levels to ensure maximum guest satisfaction. 

Must have a full understanding of the sauté area and have the ability to execute per restaurant specs the orders, as well as modify recipes to fit the guest’s request. 

Must be able to cook meat to the correct temperature and know the correct serving temperature on fish and pork dishes. 

Performs other duties as assigned. 

 

 

MISCELLANEOUS: 

Be able to use all kitchen equipment associated with their certification level including, but not limited to knives, ovens, stoves, grills, steamers, fryers, slicers and mixers.   

Have a mastery level understanding of all skills and duties listed below of a Level 1 Cook, Level 2 Cook, and Level 3 Cook. 

Display “Family Style Service” to deliver the best experience to our guests 

Ensure operating principles are always adhered to. 

Must be able to work in a busy kitchen environment and on a kitchen line setting. 

Must be able to work on the kitchen line, cooking in front of and interacting with guests. 

 

QUALIFICATIONS: 

High School Diploma or GED Required.  

Must be at least 19 years of age to work in the Casino.  

Two years kitchen experience preferred.  

Must have a good understanding of all kitchen equipment. 

Must have a good understanding of food safety (FIFO and labeling and product rotation). 

Must have a basic understanding of ordering, inventory, and cost control. 

Knowledge of sanitation laws, health regulations, and applicable OSHA regulations. Oversees implementation of laws and regulations to meet or exceed said requirements. 

 

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:   

Must be able to work flexible hours including evenings, weekends, and holidays as needed. 

Must be able to speak, read, write, and understand English. 

Ability to maintain regular, predictable attendance according to schedule. 

Fast paced environment, multiple tasks to be handled under time constraint. 

Must be able to work with the public in a professional manner at all times. 

Must respect the confidentiality of both guests and company as sensitive information will be given and received. 

 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.