Employee Dining Room Cook or Attendant

$18.25 per hour

• Prepare, sautés, broiled, fried, baked and grilled food items in accordance with kitchen needs.

• Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs.

• Perform preliminary preparation work in a timely manner.

• Ensures ingredient supply levels are accurate.

• Move items from shelves to carts and transport them to assigned stations for restocking purposes.

• Maintains the required part of food items in their assigned station from support areas throughout the property.

• Maintains a sanitary and organized work area.

• Understand proper safety and health codes and regulations and maintain them regularly.

• Ensure all areas assigned are clean and free of debris.

• Demonstrates proper care, storage, use and cleaning of all tools and equipment.

• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, values, and integrity.

• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.

• Effectively communicates with other team members, including service and kitchen maintenance personnel.

• Stocks and replenishes condiments, napkins, straws, and other counter items.

• Assists with daily preparation of food and prepares product for service

• Maintains the required par of food items on the buffet

• Maintains proper food rotation procedures at all times

• Follow proper procedures in food safety and sanitation and maintain buffet temperature logs

• Coordinates with the leader to ensure proper par levels or the next day’s product needs.

• Assist with any other job-related duties that may be assigned.

• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

• Must be able to obtain a required Virginia Lottery Non-Gaming License.

• Must know proper cooking temperatures, holding temperatures and sanitation practices to ensure safe food handling and safe food products to our guests.

• Possesses knowledge of all kitchen equipment including break down, set-up and sanitation.