Cook I

Starting hourly rate is $20.00 POSITION SUMMARY Safely prepares food items, following menu specifications and standard recipes, for service to guests in all outlets. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings.

POSITION SUMMARY

Safely prepares food items, following menu specifications and standard recipes, for service to guests in all outlets. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings.

RESPONSIBILITIES

Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Monitors assigned station assists in production of select menu items and ingredients for the station. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble all outlets food. Adheres to control procedure for food costs and quality. Interacts with guests in a friendly manner, informs of station offerings. To encourage and abide by all health department codes and hand washing guidelines. Understands and follows all time and temperature control rules. Ensures all food is properly labeled and stored per departmental guidelines. Utilizes FIFO system when storing goods and menu items. Responsible for interacting with guests, and displaying excellent guest service. Ensure safety and security of employees and guests. Maintains a neat and clean working area. Other duties as assigned

MISCELLANEOUS

This position reports directly to the Cook III for daily operations. Overall responsible to the Chef/Kitchen Manager. Following department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By maintaining a clean and organized station to our guests. Keeps menu items fresh in appearance on the buffet lines. Through guest service and guest satisfaction programs. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties.

QUALIFICATIONS

Essential Education, Training, and Experience Requires reading and writing for recipes and labeling. Must complete and pass all required company training programs. High school diploma or GED equivalent. Previous food & beverage experience in a high volume kitchen. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws.

MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT

Must be able to work both independently and as a member of a team. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting NP Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Talking F Depth Perception O Color Vision C Far Vision O Pushing/Pulling F Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present

• Activity does not exist O Occasionally
• Activity exists up to 33% of the time F Frequently
• Activity exists from 34% to 66% of the time C Constantly
• Activity exists 67% or more of the time The work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions.

Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office NP Other:

Smoke F NP Not Present

• Does not exist O Occasionally
• Exists up to 33% of the time F Frequently
• Exists from 34% to 66% of the time C Constantly
• Exists 67% or more of the time

RESPONSIBILITIES

• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Monitors assigned station assists in production of select menu items and ingredients for the station.
• Actively participates with staff to cook, prepare, dish-up, garnish, and assemble all outlets food.
• Adheres to control procedure for food costs and quality.
• Interacts with guests in a friendly manner, informs of station offerings.
• To encourage and abide by all health department codes and hand washing guidelines.
• Understands and follows all time and temperature control rules.
• Ensures all food is properly labeled and stored per departmental guidelines.
• Utilizes FIFO system when storing goods and menu items.
• Responsible for interacting with guests, and displaying excellent guest service.
• Ensure safety and security of employees and guests.
• Maintains a neat and clean working area.
• Other duties as assigned