COOK III - LODGE

SUMMARY

Responsible for preparing and maintaining dishes according to approved recipes.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

1. Must be able to properly identify various foods and understand proper handling, preparation, and storage of these items to guarantee safe unadulterated products to our guests.
2. Pantry and Salad preparation.
3. Will prepare items as needed to include, but not limited to broiling sautéing, deep-frying, pan-frying, boiling, steaming, baking, and grilling.  
4. Will prepare and maintain dishes according to approved recipes.
5. Will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces. 
6. Prepare items as needed to include, but not limited to broiling, sautéing, deep-frying, boiling, steaming, baking, and grilling. 

1. All other duties as assigned. 

REPORTING LINE

You will report directly to the Sous Chef then to the Executive Chef.

QUALIFICATION REQUIREMENTS

• Must have excellent communication skills, be polite, and present a neat appearance at all times. 
• The ability to work with others as a team in an efficient manner. 
• You will need to be available to work all shifts. 
• Must have working kitchen knowledge. 
• Must understand culinary terms and have strong mechanical skills.  
• The use of all kitchen tools to include, but not limited to peelers, assorted knives, ovens, grills, fryers, mixers, food processors, steam controlled equipment, and slicers'.  
• Must have a working knowledge of basic sanitation skills and be able to sanitize, and store kitchen equipment, and utensils according to proper industry standards, within specified time lines.  
• Employee will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, stocks, and sauces.  
• The ability to prepare items such as, but not limited to broiling, sautéing, deep-frying, boiling, steaming, baking, and grilling.  
• Employee must have a working knowledge of all kitchen equipment and to alert their manager or Chef on duty of any equipment failures or needed maintenance immediately. 
• Must have a strong knowledge of safe proper use and storage of foods for human consumption. 
• Must have a strong ability to perform job functions with minimum supervision, and follow as well as delegate information on daily production schedules and checklists.  
• The ability to work in a fast –paced environment and stressful situations.
• You must be at least 17 years old. 
• You also must be able to pass a background investigation and obtain and maintain a WV Racing License.

EDUCATIONAL AND/OR EXPERIENCE

High School Diploma or equivalent. 

CERTIFICATES, LICENSES, REGISTRATIONS

OTHER SKILLS/ABILITIES

PHYSICAL DEMANDS

You will need to be able to stand or sit for prolonged periods of time. The ability to push, pull, kneel, twist, carry and lift up to 40 lbs.  

WORK ENVIRONMENT

• Will be exposed to working in a noisy, smoke/secondary smoke environment and seasonal elements. 
• Will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces.