JOB SUMMARY:  Cook I is a pantry/prep position for someone with basic cooking knowledge and skill.  Some related skills would include any fast food, deli, grocery type experience.  The primary duties of Cook I include learning the proper way to handle, store, and process fresh produce, seafood, fish and meats.  General work stations are the salad bar, desserts, carving station and preparation of fruits and vegetables.  Cook I will be required to advance through training and learn all basic operations of both buffet kitchen and deli outlets.

SPECIFIC DUTIES PERFORMED:   This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all of the duties listed, nor does it necessarily list all possible duties that may be assigned.

1. Reports on time, ready to work at station as posted on schedule.
2. Communicate well with team members, guests and maintain a positive attitude.
3. Demonstrate on a daily basis, good personal hygiene, work station sanitation and consistent practice of key HACCP regulations.
4. Responsible for the cleanliness of assigned work station, walk-in and reach-in coolers, and walk-in freezers.
5. Upon completion of 90 days, ability to multi task and meet specific food production deadlines.
6. Upon completion of 90 days, proficient to use the following kitchen equipment on a daily basis: deep fryer, steamer, convection oven, electric slicer machine, Robot Coupe (electric commercial food processor), cup blender, immersion blender and Hobart mixing machine.
7. Good knife skills to cut, slice, and chop food items such as fruits, vegetables and desserts.
8. Ability to analyze and follow standardized recipes, track and communicate product usage, implement shift by shift disciplines on utilizing prior days prep.
9. Basic knowledge of commercial/institutional buffet style production of food, adept with powered kitchen equipment.
10. Good knowledge of produce preparation, production and cold storage organization.
11. Expresses a positive desire to advance in the culinary field.
12. Practice safe and proper use of equipment at all times.
13. Maintain a safe working environment.  Report and correct any unsafe acts or conditions.
14. Follow directions and stay organized.
15. Reduce and keep waste to a minimum.
16. Use proper etiquette when dealing with guests.
17. Proactively helps guests resolve concerns; particularly when the guest has not been satisfied and strives for win-win resolutions.
18. Models for the team, a strong work ethic and is visible, available and present for the guest and their team.
19. Ensures sanitary food handling procedures are adhered to.
20. Builds relationships inside and outside of their department/team to improve ways of working and provide a great guest experience.
21. Able to work all shifts - weekends, nights, and holidays.

Revised 10/19

SUPERVISION EXCERCISED:  None.

LICENSE REQUIRED: Must obtain and hold a Class II gaming license while employed and complete an annual background check with TGA.

MINIMUM EDUCATION REQUIRED FOR POSITION:  High school diploma or GED preferred.  Prefer 3 months prior experience working in a commercial kitchen but on the job training available for the team member that has the desire to learn.  Valid Food Handler’s card required.

PHYSICAL REQUIREMENTS:  Must be able to stand for longer than 8 hours.  Ability to lift forty pounds (40 lbs).  Works in temperature controlled kitchen, exposed to extreme hot and cold temperatures.

WORK HAZARDS:  Hot surfaces, steam, wet floors, heavy lifting, sharp knives, kitchen noise.