Minimum Qualifications:
Education and Experience:
High School Diploma or GED preferred plus three (3) years recent experience as a cook; at least 1 year of supervisory experience as a Lead Cook/Saucier or equivalent combination of experience and education. Must be able to obtain a Food Handler’s Card. Must be 18 years of age or older. No felony, theft or stealing convictions. Must be able to pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain a gaming license and to include the following:
Knowledge, Abilities, Skills, and Certifications:
•Knowledge of kitchen equipment and utensils maintenance operations.
•Knowledge of safe practices in a kitchen working environment.
•Knowledge of Sauce and stock making.
•Knowledge of meat and fish butchery.
•Knowledge of basic food and there uses.
•Knowledge of all food and safety regulations.
•Ability to obtain a Food Handlers card.
•Ability to obtain TIPS certification.
•Ability to communicate, read, and write clearly in basic English.
•Ability to demonstrate outstanding guest service at all times.
•Ability to work in a busy, fast paced environment.
•Ability to perform in a professional appearance and manner.
•Ability to be organized and coordinate task amongst team members and subordinates.
•Ability to read and write.
•Organizing and coordinating skills.
•Ability to safely use and administer cleaning equipment and supplies.
•Ability to prepare a variety of foods. Knowledge of food preparation and presentation methods, techniques, and quality standards.
•Ability to teach culinary methods, techniques and principles to cooks in a clear manner.
•Ability to clearly communicate to all levels of management.
Physical Demands:
While performing the duties of this job, the team member will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The team member occasionally is required to sit; and stoop, kneel, crouch, or crawl. The team member must regularly lift and/or move up to 50 pounds.
Work Environment:
Work is generally performed in the casino’s kitchen area with exposure to heat, fumes and steam. Days, evenings, graveyards, holidays and/or weekend work are required. Extended hours and irregular shifts may be required. Will work in all venues unless specified by Food & Beverage Management.