The Payrate is $22.90 hourly

Job Description:

The Cook 1 is under the direction of the Culinary Supervisor, prepare and serve hot and/or cold food items, in accordance with the Company’s Guest Service Program and applicable Operational Standards.

Core Responsibilities:

• Assures quality, consistency, and proper presentation.

• Prepares food to specifications after and during unit operations.
• Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies, and procedures.
• Cooks all food to proper specifications in a timely manner.
• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
• Ensures proper food temperatures are maintained and food is stored correctly.
• Ensures freshness and quality of all menu items.
• Packages all products to proper specifications.
• Performs opening, closing and side work duties as instructed and according to proper guidelines.

• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked

• Follows and upholds all health codes and sanitation regulations.

• Sets up and operates kitchen equipment.
• Uses waste control guidelines and records all waste on spoilage sheet.

• Performs other duties assigned.

• Must Role Model Company guest service program.

Qualifications/Requirements:

• High school diploma or equivalency degree required
• Minimum of 6 months- 1-year previous experience in back-of-the-house foodservice position preferred.
• Must be able to obtain a New York State Gaming License.
• Must be able to lift up to 40 lbs.
• Weekends, Holidays and swing shifts may be required.