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About the Role
The Cook position is responsible for ensuring the highest quality food preparation and presentation in the kitchen stations and outlets as well as banquets and parties during an assigned shift, in accordance with the Company’s specifications and standards.
Responsibilities
- Prepares, seasons, and garnishes all food.
- Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
- Follows all recipes, specs, and control procedures.
- Maintains a clean and sanitary area at all times in full accordance with health regulations.
- Performs proper receiving, thawing, and storage in correct location, proportioning prep area sanitation, heating and holding, and re-thermalization.
- Assists with guest requests when needed.
- Reports any mishaps in the kitchen.
- Applies safety standards.
- Looks after the stock of the kitchen and informing it to the head chef as the stock runs out.
- Cooks dishes under the supervision of the Chef.
- Applies all safety standards in accordance to RWC guidelines.
- Maintains knowledge of the menu thoroughly.
- Ensures the quality of the food produced and maintain the quality and quantity of food throughout the service period.
- Performs other tasks as assigned.
Requirements
- Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
- Strong organizational skills and attention to detail required.
- Must be 18 years or older.
- Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission.
Experience Level
- Two (2) year experience as a cook in customer service or hospitality environment preferred
Education Level
- High school diploma or G.E.D preferred