Position Summary: Responsible for food preparationin accordance with current applicable state, local, and department standards, guidelines, and regulations, and greeting and attending guests’ needs in dining area.

Essential Duties and Responsibilities: A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties. All duties or requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be expected to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at-will” employment relationship.

1. Provides next-level guest service to internal and external guests. Demonstrates #AddLife culture in all interactions with guests and co-workers.

2. Responsible for creating and fostering an environment of support and motivation for Team Members.

3. Resolves problems that are within the position's scope of authority and recommends courses of action to resolve problems that are beyond the scope of authority to the position’s supervisor.

4. Maintains confidentiality of all privileged information in accordance with established procedures with company policy and state regulations.

5. Greets each guest upon arrival; receives cash, credit cards, or comps from customers as payment. Also, follows through on cashier ordering process to ensure our standards for order taking are met and create a great guest experience.

6. When working the cash register obtains cash from Main Bank and sets up cash drawer prior to shift (must be ready 10 minutes prior to appointed time).

7. When working the front ensures shift is set up for success such as cashier supplies (register tape, pens, cookies, cups, and any other paper supplies)

8. Ensures accuracy in computing bill on cash register; makes correct change and issues receipt.

9. Closes register at end of each shift to include counting down drawer and completing necessary paperwork.

10. Returns cash to the main bank.

11. Assures assigned section or position is ready for service prior to opening shift.

12. Ensures quality service standards are followed; uses cost control measures (i.e. napkins, condiments, scoops, scales, and utensils, etc.)

13. Works varying positions throughout the shift: cooking, cashiering, serving, bussing, and dishwashing.

14. Adheres to established policies and procedures regarding customer service standards and sequence of service standards.

15. Completes all assigned side work prior to leaving shift.

16. Maintains a clean and sanitary work environment.

17. Provides medium complexity hot and cold food preparation, such as sauces and butter, including accompaniments and garnishes in accordance to established recipes and guidelines.

18. Maintains comprehensive knowledge of advanced food preparation and handling techniques.

19. Maintains knowledge of all kitchen equipment operation, including tear down, cleaning, and maintenance.

20. Maintains extensive knowledge of safety and sanitation rules and practices and follows through on enforcing those standards.

21. Prepares entrees, vegetables, salads, burgers, and desserts following preparation sheets and provided recipes.

22. Coordinates advance preparation as indicated, utilizing forecasts and headcounts to determine quantities required.

23. Visually inspects all food sent from kitchen and ensures plates are clean, appetizing, and presentation standards according to standards.

24. Completes food temperature checks daily as required to ensure all items are prepared safely for our guests.

25. Ensures quality assurance by visually inspecting the quality of the ingredients and ensuring all items are prepared and stored to spec.

26. Completes preparation records and stores food items properly at close of meal service.

27. Cleans work area and equipment used in food preparation and ensures that others do the same.

28. Cleans and empties dishwashing machine every 2 hours or more if needed.

29. Racks, rinses, washes, and places plates in accordance with organizational practices quickly and efficiently.

30. Removes bus tubs from cart upon arrival in dish area and replaces with clean tub for service.

31. Washes all dishes, wipes down walls and dish area; cleans pots and pans sink prior to breaks and close of shift.

32. Sweeps and mops floors, including under all tables and racks.

33. Cleans and dries pots, pans, and serving utensils before being stored.

34. Removes trash during shift as needed and at the end of each shift; includes cleaning and returning trashcans to dishwashing area.

35. Checks trash cans continuously.

36. Notifies F&B Manager of any needed supplies for prep, dish area, dry storage, and other items needed for operations.

37. Puts away deliveries after they are received.

38. Demonstrates knowledge of fire and departmental safety procedures.

39. Takes necessary precautions and follows correct procedures for lifting, equipment operation and knife usage.

40. Keeps position supervisor informed of relevant activities.

41. Other duties as assigned.

Regulatory and Compliance Responsibilities:In addition to the other duties described herein, each Team Member has the following responsibilities related to compliance with laws and regulations.

• Attend required training sessions offered by the Company.
• Obtain and retain required license(s).
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the Team Member’s department.
• Have knowledge of the Property’s programs to address problem gaming.
• Report any acts of wrongdoing of which the Team Member may have knowledge.

Position Qualifications: High School diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience.

Certificates, Licenses, and Registrations: Virginia Racing Commission License

Serv-Safe

A list of physical demands, equipment, & work environment demands can be reviewed in Human Resources. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The statements herein are intended to describe the general nature and level of work being performed by employees and are not to be construed as an exhaustive list of responsibilities, duties, and skills required of personnel so classified. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.

#colonialdowns

Education

• High School or better