CONCESSIONAIRE-Taco Bar

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

RESPONSIBILITIES

The Cook II must be proficient in all functions and requirements of the Cook I position. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Prepares meats and fish dishes to correct serving temperatures.  Provides clear direction, instruction, and guidance to Cook I employees.  Organizes and prioritize work load to meet deadlines.  Responsible for production of select menu items and ingredients for the assigned restaurant. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble menu items. Adheres to control procedure for food costs and quality. Gathers all necessary items for recipe execution.  Maintains open communication with the Cook III’s and Venue Chef. Prepares hot and cold sauces, soups, and stews.  Prepares quantities based on the direction of the Cook III.  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.  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

Overall responsible to the Chef/Kitchen Manager. This position does not have any direct reports. 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. Following department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By meeting taste and quality expectations set by the Chef. By maintaining a clean and organized menu items fresh in appearance.  Through guest service and guest satisfaction programs.  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 The Cook II must be proficient in all functions and requirements of the Cook I position. Requires reading and writing for recipes and labeling. Previous cooking experience is required. Must complete and pass all required company training programs. Desirable Education, Training, and Experience High school diploma or GED equivalent. Successful completion or enrollment in certified culinary classes. 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. 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. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests.

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