Body: Job Purpose:Under the direction of the designated venue Sous Chef, the Prep Cook prepares vegetables, fruits, and proteins by cutting, slicing, chopping and cleaning as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and casino standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at 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)Provides kitchen with food products. Maintains a safe and sanitary cooking area.Maintains clean and orderly walk in and storage areas.Maintains a safe and sanitary kitchenPerforms other duties as assigned to support the efficient operation of the departmentJob Specifications:Education and Experience:Essential:County of San Diego SERVSafe Food Handler CardCooking experience in a high-volume commercial kitchenDesirable:High School Diploma or G.E.D.Culinary degreeSkills and Knowledge:Essential:Working knowledge of cooking temperature guidelinesAbility to safely use knifesAbility to prepare menu items from recipesAbility to perform mathematical equationsAbility to lift up to 50 lbsAbility to stand for up to eight hours at a timeAbility to bend and stoopAbility to maintain professionalism and composureAbility to interact effectively with guests and team membersAbility to communicate effectively in the English languageAbility to understand and follow verbal directives and written directionsAbility to accept constructive criticismAbility to appear for work on timeDesirable:Multi-lingualSupervisory/Managerial Accountability:Direct: NoneIndirect: None