Cook 1

Cook 1

Prepares, cooks, and presents food using established recipes.

Duties and responsibilities include:

1. Reading daily menus to ensure cooking times are coordinated for timely preparation of all food products.
2. Ensuring that all the ingredients and necessarycomponents for the menu items to be prepared during the shift are ready at the start of the shift (mise en place).
3. Preparing ingredients, including washing, peeling, portioning, chopping, and storing food.
4. Performing food production functions such as properly measuring, weighing, and mixing ingredients; preparing food items by following a recipe; and performing cutting operations using knives and cutting board.
5. Preparing and cooking dishes; ensuring that menus, recipes, methods, pictures, and specifications provided by supervisors are followed exactly.
6. Monitoring and testing food quality while preparing food; checking if cooked sufficiently along with proper consistency, temperatures, and flavors.
7. Verifying food is satisfactorily cooked in both quality and quantity prepared.
8. Preparing proper plate and platter presentations.
9. Serving food in proper portions onto proper receptacles.
10. Assisting with set-up and break down of work and action stations, as needed.
11. Assisting with placing food on the steam and cold tables, as needed; ensuring food rotation and proper timing of foods.
12. Preparing customized food to order, such as Caesar salads or handpicked items to be sautéed for pastas, crepes, and breakfast omelets.
13. Maintaining an adequate inventory of cooking ingredients and supplies.
14. Operating ovens, stoves, grills, microwaves, and fryers to prepare foods.
15. Maintaining cleanliness of workstation, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards.
16. Ensuring proper storage of all food products; ensuring all food items are dated and up to established standards.
17. Ensuring the kitchen is ready for preparation of the next meal.
18. Inspecting tools and equipment before and after use; making sure they are clean and in proper working order.
19. Following established safety and security policies and procedures including reporting accidents, injuries, and unsafe working conditions immediately to a supervisor.
20. Assisting in developing and implementing new menus.
21. Conferring with supervisor to review achievements and discuss needed changes in goals or objectives.
22. Working collaboratively with team members to ensure a smooth running operation.
23. Assisting guests with courtesy, promptness, and friendliness.
24. Ensuring uniform and personal appearance is clean and professional.
25. Performing other job-related duties as assigned.

Knowledge, skills, and abilities include:

1. Knowledge of menu development, costs, and wage control.
2. Knowledge of food products, standard recipes, and proper preparation.
3. Knowledge of kitchen tools and equipment as well as food service operations, including large quantity food preparations.
4. Knowledge of the Entertainment Enterprise Division (EED) and departmental internal controls, policies, and procedures as well as applicable laws and regulations.
5. Skill in operating various pieces of commercial kitchen equipment.
6. Good organizational, planning, and time management skills.
7. Good communication and interpersonal skills.
8. Ability to read a prep list, fill pars, and maintain daily inventory.
9. Ability to read and follow established recipes.
10. Ability to use all food preparation equipment.
11. Ability to instruct others, offering assistance in areas where they lack knowledge, skills, or experience.
12. Ability to effectively use senses such as sight, hearing, and smell to distinguish product, taste, texture, and presentation.
13. Ability to produce a quality product on a consistent basis.
14. Ability to effectively multitask.
15. Ability to communicate effectively.
16. Ability to follow written and verbal instructions.
17. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation.
18. Ability to walk and stand during an entire shift.
19. Ability to read, write, and fill out any necessary paperwork.
20. Ability to work in a fast paced environment that may be stressful at times.

Minimum qualifications include:

1. Two (2) years of experience at the Cook 1 level OR any combination of academic education, professional training, or work experience.
2. Must successfully pass a Cook 1 audition.
3. Must either possess or obtain a valid Food Handler's card and ServSafe certification within three (3) months of employment.
4. Must be able to work any shift, weekends, holidays, special events, and overtime, as needed.
5. Must have employment eligibility in the U.S.
6. Must be able to obtain, maintain, and retain a valid gaming license.

Preferred qualifications include:

1. Culinary degree or certificate.
2. Cooking experience in a gaming/hotel environment comparable to the EED.