Cook II

Starting pay: $21 The Cook II is responsible for food production in the assigned venue, safely preparing food items according to menu specifications and standard recipes. This role ensures consistent product quality, maintains picture perfect plate presentation, interacts with guests, and supports freshness and accuracy of all food offerings. Proficiency in all functions and requirements of the Cook I position. Ability to read and write for recipes, labeling, and communication. Previous cooking experience is required. Completion and passing of all required company training programs. High school diploma or GED equivalent preferred. Completion or enrollment in certified culinary classes preferred. Previous customer service experience preferred. Knowledge of PPE requirements and sanitation laws. Ability to work independently and as part of a team. Ability to read, write, speak, and understand basic English to read recipes and communicate with team members and guests. Ability to work a flexible schedule including late nights, weekends, and holidays. Ability to read, write, and understand simple instructions. Ability to communicate appropriately and effectively with guests and team members.

ADDITIONAL REQUIREMENTS

Ability to work in a high-volume kitchen environment Ability to stand for extended period and perform repetitive motions Ability to lift, carry, bend, reach and handle hot or cold items safely Compliance with all company policies, safety procedures, and regulatory requirements. Prepare all food items according to standard recipes and menu specifications to ensure consistency for guests. Prepare meats and fish dishes to correct serving temperatures. Provide clear direction, instruction, and guidance to Cook I employees. Organize and prioritize workload to meet deadlines. Produce select menu items and ingredients for the assigned restaurant. Actively participate in cooking, preparing, plating, garnishing, and assembling menu items. Follow control procedures for food costs and quality. Maintain open communication with Cook III employees and the Venue Chef. Prepare hot and cold sauces, soups, and stews. Encourage and follow all Health Department codes and hand ‑ washing guidelines. Understand and follow all time and temperature control rules. Provide excellent guest service and maintain positive guest interactions. Ensure the safety and security of employees and guests. Maintain a neat, clean, and organized work area. Perform additional duties as assigned. Follow all department and company policies and procedures as well as meet performance goals and verbal or documented expectations. Meet taste and quality expectations set by the Chef. Maintain a clean and organized station and keep menu items fresh in appearance. Support guest service and guest satisfaction programs. Understand and adhere to all Colorado Division of Gaming regulations and any applicable federal, state, or local regulations. Maintain positive interpersonal working relationships with all personnel. Demonstrate effective oral and written communication skills. Demonstrate strong public relations and guest service skills. Use all tools and equipment in the kitchen and restaurant area properly and safely. Accurately perform all assigned job duties in a high volume, fast paced environment. Complete all assigned duties accurately and in a timely manner.