COOK I - EDR

Seminole Hard Rock Hotel & Casino-posted 2 months ago

Cincinnati, OH

5,001-10,000 employees

Accommodation

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Under the direction of the Sous Chef, the incumbent is responsible for providing superior service to both the internal and external customer. The position involves properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, or prepared in the pantry.

Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures.
Provides superior customer service, positively affects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions.
Prepares food that are to be grilled, fried, broiled, or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.
Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.
Keeps work station neat and clean.
Assists coworkers to ensure efficient operation of the line.
Operates in a working environment that is subjected to varying levels of heat and noise.
Subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery, knives, and choppers.
Uses all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders.
Reviews and comprehends recipes and other necessary documentation.
Determines if food items are cooked to proper specifications.
Efficiently and effectively moves around work area.
Stocks and retrieves all necessary food items and supplies.
Lifts, carries, and pushes/pulls up to 50 pounds to move and stock all necessary supplies.
Communicates with customers and all levels of employees.
Flexible to work varying shifts and time schedules as needed.
May perform other duties as assigned.

Basic food preparation knowledge and line work experience.
Must be able to obtain and maintain all licenses/certifications per Federal, State, and Gaming regulations.
Typically acquired through a minimum of one-year prior experience as a Cook Trainee or coffee shop line cook, and/or through the completion of a degree in culinary arts or recognized apprenticeship.

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