Job Description

Position: Cook 1

Department: Food and Beverage

Job Summary:

Prepares, cooks, and presents food using established recipes, plating specifications, and visual presentation.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

• Ability to read a recipe and follow daily menus to ensure cooking times are coordinated for timely preparation of all food products.
• Ensures that all the ingredients and necessary components for all menu items needed are prepared during the shift are ready at the start of the shift (mise en place).
• Prepares ingredients, including washing, peeling, portioning, chopping, and storing food.
• Performs food production functions in accordance with recipes, specifications, and health code standards.
• Prepares and cooks dishes; ensures that menus, recipes, methods, pictures, and specifications provided by supervisors are followed exactly.
• Monitors and tests food quality while preparing food; checks if cooked properly along with proper consistency, temperatures, and flavors.
• Prepares proper plate and platter presentations.
• Assists with set-up and break down of work and action stations, as needed in accordance with department and health code standards.
• Maintains an adequate inventory of cooking ingredients and supplies.
• Operates all kitchen equipment properly and safely.
• Maintains cleanliness of workstation, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards.
• Ensures proper storage of all food products; ensures all food items are dated and up to established standards.
• Inspects tools and equipment before and after use; makes sure they are clean and in proper working order.
• Follows established safety and security policies and procedures including reporting accidents, injuries, and unsafe working conditions immediately to a supervisor.
• Assists in developing and implementing new menus.
• Confers with supervisor to review achievements and discuss needed changes in goals or objectives.
• Works collaboratively with team members to ensure a smooth-running operation.
• Assists guests with courtesy, promptness, and friendliness.
• Ensures uniform and personal appearance is clean and professional.
• Performs other job-related duties as assigned.

Essential functions of the position:

• Must be able to lift, carry, and transport materials and/or equipment frequently up to fifty (50) pounds, with or without reasonable accommodation.
• Must be able to sit, walk, or stand for extended periods of time.
• Must be able to reach high areas, stoop, pull, kneel, squat, twist, grip, and bend for duties.
• Must be able to work at and travel to all CDS properties.
• Must be able to follow both verbal and written directions.
• Must be able to work in a fast-paced environment that is sometimes stressful.
• Must be able to read, write, and effectively communicate with all guests and team members positively and professionally.

Knowledge, Skills, and Abilities:

• Knowledge of menu development, costs, and wage control.
• Knowledge of food products, standard recipes, and proper preparation.
• Knowledge of kitchen tools and equipment as well as food service operations, including large quantity food preparations.
• Knowledge of the Entertainment Enterprise Division (EED) and departmental internal controls, policies, and procedures as well as applicable laws and regulations.
• Skill in operating various pieces of commercial kitchen equipment.
• Good organizational, planning, and time management skills.
• Good communication and interpersonal skills.
• Ability to read a prep list, fill pars, and maintain daily inventory.
• Ability to read and follow established recipes.
• Ability to use all food preparation equipment.
• Ability to instruct others, offering assistance in areas where they lack knowledge, skills, or experience.
• Ability to effectively use senses such as sight, hearing, and smell to distinguish product, taste, texture, and presentation.
• Ability to produce a quality product on a consistent basis.
• Ability to effectively multitask.

Minimum Qualifications:

• One (1) years of experience at the Cook 2 level OR any combination of academic education, professional training, or work experience.
• Must either possess or obtain a valid Food Handler’s card and ServSafe certification within three (3) months of employment.
• Must be able to work any shift, weekends, holidays, and special events, as needed.
• Must be able to successfully pass a pre-employment drug/alcohol screening in accordance with company policy.
• Must have employment eligibility in the U.S.
• Must be able to obtain and retain a valid gaming license/background check.

Preferred Qualifications:

• Culinary degree or certificate.