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Job Title:   Cook - Main Kitchen
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Full Time
Food & Beverage


POSITION DESCRIPTION AND RESPONSIBILITIES: include, but are not limited to the following:

Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of One Borgata Way where product excellence and services are paramount.

Strictly complies to The Borgata Employee Handbook and Policy and Procedure Manual.

Establishing and maintaining the highest sanitation and guest service standards for a clean and fully functioning Borgata.

Actively works to correct negative actions or incorrectly followed Borgata procedures by making the immediate supervisor or any management team member aware of such action or procedure.

Assists in training new employees in adherence with One Borgata Way.

Works steadily and accurately, paying attention to detail and in compliance with the both State and Federal Health Department codes both State and Local and Departmental Policies and sanitation at all stations.

Maintains a positive work environment and fully engages in company training.

Works efficiently and accurately in operating mode and upholding Borgata brand standard and 5 f’s.

Maintains a positive work environment.

Works efficiently and accurately in operating mode.

Serves all guests according to established standards of quality and pre-determined timeliness and portions.

Tastes food and evaluates quality points at each stage of preparation.

Is detail oriented.

Depending upon type of restaurant and station, each job is “job specific” - candidate is knowledgeable of cooking application of each restaurant specific station and their respective requirements.


Able to read, convert recipes according to production requirements.

Continuous standing, walking for long periods; at times, temperature approximately 55°F.

Periodically pushing and pulling heavy carts and lifting products in proper storage areas. 

Ability to work in contrasting hot and cold areas.

Lift food items sometimes as heavy as 100 lbs.

Temperatures at 55°F in ingredient room.

Temperatures above 85°F in the hot kitchen.

Food bank temperature at 28°F.

Moisture and some water.

Repetitive heavy lifting.



High School diploma or equivalent.

Must have at least one year experience in volume kitchen specifically with hot food preparation.

Knife and basic cooking skills required.

Specialized knowledge in basic cooking and sanitation.

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