Job Purpose: Under direction of designated venue Sous Chef, the Cook III leads all cooks in production and preparation of food/menu items for guest consumption on designated shifts; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management at all times. Under direction of the Sous Chef, the Cook III prepares specialty cuisine items for guest consumption on designated shifts and maintains compliance with all rules, regulations an food health safety rules as all times. Job Duties and Responsibilities:(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time) Maintains designated workstation throughout all levels of business flow.Ensures recipes are consistent in flavor profiles, quality, and appearance.Advanced knowledge of basic and specialty food products.Advanced knowledge of standard and specialty food production equipment.Possesses excellent knife skills.Possesses an excellent understanding of the food rotation method “FIFO”.Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs.Ability to train cook staff.Performs other duties as assigned to support the efficient operation of the department. Job Specifications Education and ExperienceEssential: County of San Diego Food Handler Card2 years of casual and/or fine dining cooking experience Desirable: High School Diploma, High School Certificate of Completion, or G.E.D.Supervisory experienceCulinary degreeCalifornia Driver’s License in good standingCasino experience Skills and KnowledgeEssential: Working knowledge of safe food handling practicesAbility to work effectively with team members and guestsAbility to communicate effectively in the English languageAbility to provide guidance to staffAbility to follow recipes and read production sheetsAbility to maintain professionalism and composureAbility to perform simple mathematical calculationsAbility to understand verbal directives and written instructionsAbility to routinely lift and carry 50 poundsAbility to accept constructive criticismAbility to stand and walk for up to 8 hours at a timeAbility to bend, stoop, push and pullAbility to perform repetitive tasksAbility to multitaskAbility to work in a smoking environmentAbility to appear for work on time Desirable:Multi LingualSupervisory/Managerial Accountability:Direct: NoneIndirect: None