A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
Responsible for attractively preparing, cooking, and presenting food items. Follows set recipes and menu specifications. Always places customers and safe food handling first. Works in Plateau, Traditions, or the Employee Cafe depending on business needs.
ESSENTIAL JOB FUNCTIONS
: Comply with regulatory laws, employee handbook, department policy and procedures, safety codes, etc. Exceptional culinary skills and a deep understanding of various cooking techniques, flavor profiles, and presentation styles. Prepare, sauté, broil, fry, bake and grill food items in accordance with kitchen needs. Perform preliminary preparation work in a timely manner. Ensure ingredient supply levels are accurate. Move items from shelves to carts and transport to assigned stations for restocking purposes. Maintain the required par of food items in their assigned station. Maintain 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. Demonstrate proper care, storage, use and cleaning of all tools and equipment. Follow proper FIFO procedures, returning/ storing product and equipment to designated areas. Demonstrate competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepare food products according to standard recipes and specifications and demonstrate positive responses to training by chefs. Effectively communicate with other team members, including service and kitchen maintenance personnel, chefs and managers. Follows management directives. Assist with any other job-related duties that may be assigned.
PROMOTE WRC QUALITY SERVICE STANDARDS
SAFETY:
Ensuring a safe experience by protecting the welfare of all.
INTEGRITY
Expecting personal accountability at every level.
COURTESY
Creating an exceptional customer service experience for everyone.
TEAM:
Functioning together to create a cooperative and positive experience.
SHOW:
Providing flawless experience -a clean and cared-for resort.
SUPERVISORY AUTHORITY
:
SIGNATORY ABILITY
:
ACCESS TO SENSITIVE AREAS
: None.
MINIMUM QUALIFICATIONS
: Work requires a minimum of one (1) year experience in an Upscale restaurant. Possesses excellent knife skills and knowledge of different knife cuts. Perform various job duties that will include operation of grill, fryer, broiler, oven, and French top in accordance with kitchen needs.
Functionally literate:
Needs to read and follow written recipes and procedures. Licensed or certified as a food handler or completes within 30 days of employment. Effective communications skills - verbally able to provide instruction, responds to questions and has exceptional interpersonal skills and abilities. Available to work all hours, shifts, weekends, and holidays. Excellent personal hygiene and maintain a neat and professional appearance. Requires a criminal history clearance check. Must be at least 18 years of age.
PREFERRED QUALIFICATIONS
: Culinary II - Has a good working knowledge of the professional kitchen, equipment, and food products with three (3) months' hot food cooking experience. Culinary I and lead/supervisory experience preferred. One-year hot food cooking experience or culinary school. Cooking experience-requires understanding of cooking meats, fish, poultry, vegetables, and grains using different methods. Non Gaming Badge
