SUMMARY
The Cook 1 is responsible for safely preparing food items, following menu specifications and standard recipes, for service to guests in all outlets.

SPECIFIC DUTIES AND RESPONSIBILITIES
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations. This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration. It may be expanded to include other duties and responsibilities deemed necessary.
• Ability to operate basic kitchen equipment acting as a line or fry cook.
• Actively participates with staff to cook, prepare, dish-up and assemble all outlets food.
• Provide excellent guest service to both internal and external guests
• Greets guests approaching service area
• Requires reading and math skill for recipes and measurements.
• Ability to read, write, speak and understand Basic English in order to read recipes and communicate with other team members.
• Adheres to control procedure for food costs and quality.
• To encourage and abide by all health codes and hand washing guidelines.
• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Prepare written food requisition for supplies and food items for production in the workstation – inventory.
• Other duties as assigned.

STANDARDS OF PERFORMANCE
• Abilities demonstrated in handling the banquets and food outlet effectiveness.
• Maintaining interpersonal working relationship among all personnel.
• Oral and written communication skills.
• Able to interact with internal and external guests in a friendly/fast manner.
• All internal and external guests must be treated in a manner to ensure complete satisfaction. Always strive to exceed our guests’ expectations.
• Ability to work in fast-paced environment
• Willingness to assume overall responsibility relative to the performance of the outlets, work flexible hours and handle high-pressure deadlines.

EDUCATION/EXPERIENCE
• High school diploma or equivalent preferred
• At least 1 year of experience in a professional kitchen area preferred
• Working knowledge of culinary terms preferred
• Basic knowledge of culinary techniques and ability to execute recipes in a timely manner is preferred.
• Food safety certification from recognized authority (ServSafe certification, etc.)

LANGUAGE ABILITY
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before groups of customers or employees of the organization.

MATH ABILITY
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES AND LICENSES
Must be able to obtain and maintain appropriate and applicable licensing.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is loud. There is smoking in portions of the casino, and therefore the environment may be smoky. The candidate must be able to endure hot and moist conditions.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Candidate must be able to bend, stoop, climb, walk and stand for extended periods of time. Candidate is required to reach with hands and arms. Candidate is required to talk and hear. The employee may be required to lift up to 50lbs independently and more than 50lbs with assistance. Specific vision abilities required by this job include close vision.