Under the direction of the designated venue Sous Chef, the Cook II prepares specialty cuisine items as well as standard menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and casino standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times.
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Job Type
Full-time
Career Level
Entry Level
Industry
Amusement, Gambling, and Recreation Industries
Education Level
High school or GED