Cook II

The Cook II is responsible for accurately and efficiently cooking meats, vegetables and other hot food products as well as prepares and portion products prior to cooking. This position will also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. May serve as well as take Patron’s orders thereby providing an excellent customer experience.

DUTIES/RESPONSIBILITIES: The following is a list of the essential duties/responsibilities.

1. Prepares a variety of meats, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
2. Assumes 100% responsibility for the quality and timeliness of ordered menu items by the Casino’s Patrons.
3. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
4. Season and cook food according to recipes or personal judgment and experience.
5. Observe and test foods to determine they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
6. Stocks and maintains sufficient levels of food products at the work stations to assure a smooth service period.
7. Weigh, measure and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
8. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, convection oven, flat top range and refrigeration equipment.
9. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
10. Follows proper plate presentation and garnish set up for all dishes.
11. Shall handle, store and rotate all products properly.
12. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
13. Regulate temperature of ovens, broilers, grills, and roasters.
14. Carve and trim meats such as beef, veal, ham, pork and lamb for hot or cold service, or for sandwiches.
15. Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.
16. Attends all scheduled team member meetings and brings suggestions for improvement.
17. Performs other related duties as assigned by the Food & Beverage Associate III, Food & Beverage Supervisors and/or the Manager on Duty.