Cook II Employee Dining
The Employee Dining Cook II is responsible for all aspects of food preparation and cooking using a variety of kitchen utensils.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Prepare and cook all items according to company standards for recipes and procedures, including the seasoning, finish and garnishment of all food items and entrees. Adheres to time and sequence of cooking operations to meet service standards/hours.
Performs all basic cooking operations including deep fat frying, broiling, steaming, sautéing, basic oven work and production/prep work. Plate up food items and dish up for large functions. Effectively use kitchen tools and utensils including knives, slicers, choppers, mixers, steamers and braziers.
Work assigned station in the kitchen, with responsibility for the cleanliness and sanitation of assigned work area.
Assist other kitchen personnel as needed.
Properly use and store food items and kitchen supplies.
Complete prep work for next shift.
Transport food and supplies to work stations as needed.
Maintain cleanliness and organization in the coolers and dry storage areas.
Provide direction to employees and oversee task completion; may perform duties of Supervisor in his/her absence.
SUPERVISORY RESPONSIBILITIES: P rovide direction to employees and oversee task completion; may perform duties of Supervisor in his/her absence.
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, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations.
EDUCATION and/or EXPERIENCE: Three to six months of related experience and/or training in a similar food outlet, hotel or casino atmosphere.
CERTIFICATES, LICENSES, REGISTRATIONS: Must possess and be able to maintain a current Health Card, Liquor License, or other required certifications as required by geographical area of the property.
LANGUAGE SKILLS: Must be able to effectively communicate in English.
MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent and to draw and interpret bar graphs.
COMPUTER SKILLS: None.