COOK I

Hollywood Casino Joliet • Joliet, IL

4d

About The Position

The Cook I prepares and cooks food of medium and higher complexity, including sauces and soups, and displays or plates food according to venue requirements. The role supports profitability, guest satisfaction, workforce strength, and compliance goals while providing high customer service and helping create a fun experience for guests and team members. The Cook I works across most cooking stations throughout the property, uses kitchen equipment, maintains clean and organized preparation and storage areas, and follows food safety, sanitation, labeling, and storage standards.

The position prepares menu items to exact recipe specifications and production schedules, sets up mise en place, creates outlet specials, monitors food supplies and inventory, and communicates shortages, spoilage, station needs, waste, and discrepancies to the Sous Chef or immediate supervisor. The Cook I reports to the Sous Chef at the start of the shift for instructions, opens assigned outlets as directed, assists other kitchen areas, and directs line staff in the Sous Chef’s absence. The role also provides guidance to Cook IIs, Cook IIIs, utility workers, and other team members, and attends required meetings, classes, and training.

The employee must be able to work under pressure and fulfill orders promptly and accurately. Required cooking capabilities include grilling steaks and seafood, judging meat temperatures by touch, working a sauté station, performing knife cuts, and preparing plate menu items with attention to detail, speed, and accuracy. Physical duties include frequent standing and walking, occasional sitting, reaching, stooping, kneeling, crouching, lifting and moving up to 100 pounds, and occasionally pushing or pulling carts and equipment weighing up to 250 pounds. Some duties involve cleaning products and chemicals, and climbing to heights above 10 feet.

Requirements

• High school diploma or equivalent.
• Thorough knowledge of cooking techniques.
• Must understand and speak English.
• Ability to grill steaks and seafood and determine meat temperatures by touch.
• Ability to work a sauté station, including pan-searing fish, foie gras, and poultry and making pan sauces.
• Ability to perform all knife cuts.
• Ability to work under pressure and meet production schedules while fulfilling orders accurately and promptly.

Nice To Haves

• 4–5 years of experience in food preparation is preferred.

Responsibilities

• Prepare and cook food of medium and higher complexity, including sauces, soups, and other foods, and display or plate it as required by the venue.
• Support profitability, guest satisfaction, workforce strength, and compliance goals.
• Provide high-level customer service and promote a positive, entertaining experience for guests and team members.
• Check that adequate foods and seasonings are available and that food is properly prepared for cooking and serving.
• Prepare a wide variety of food items according to directions and exact recipe standards, including formulas, cooking times, directions, and quantities.
• Work most cooking stations throughout the property and use kitchen equipment appropriately.
• Recommend menu-cycle adjustments based on food quantities and guest demand.
• Maintain clean, sanitary, and organized food preparation and storage areas, including walk-in coolers in accordance with Will County Department of Health Standards.
• Follow safety rules and local health department sanitation guidelines; accurately label, date, and store products under health department and Company guidelines.
• Create specials for assigned outlets using both new and dated products.
• Open assigned outlets on time as instructed by a Chef.
• Communicate politely and professionally with guests, colleagues, and management, and practice Red Carpet Service training.
• Attend scheduled meetings, classes, and training as directed; lead by example and mentor fellow team members.
• Report to the Sous Chef at the start of the shift for daily specials and menu changes, and report spoilage or shortages immediately.
• Direct line staff in the absence of the Sous Chef.
• Prepare ordered plate-menu items on the hot food production line to specification, with attention to detail, speed, and accuracy.
• Meet production schedules and fulfill orders in a timely manner while working under pressure.
• Assist Cook IIs, Cook IIIs, Utility workers, and other kitchen areas as instructed.
• Grill steaks and seafood, judge meat temperatures by touch, work a sauté station, and perform knife cuts.
• Set up mise en place according to posted instructions.
• Assist with daily inventory of coolers and freezers.
• Communicate station needs, waste, and discrepancies to the immediate supervisor.
• Perform other duties as assigned.

Benefits

• Wellness programs supporting financial, physical, and mental well-being.
• Day-one medical coverage may be available, depending on position.
• 401(k) matching may be available, depending on position.
• Annual performance bonus may be available, depending on position.
• Paid time off earned according to local policy and increasing with length of employment.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED