The Cook maintains standards established by the Executive Chef in the preparation and presentation of food, including tasting, presentation, and sanitation. This role involves assisting the Sous Chef and other cooks in quality and portion control, promoting positive customer relations, handling guest complaints, and preparing food according to established standards. The Cook is also responsible for proper labeling, rotation, storage temperature, and environment of products, striving to eliminate over-production and over-purchasing, and maintaining quality inventory control. Ensuring production and storage areas comply with city and state health department codes is also a key duty. The company emphasizes a positive public/employee relations and maintaining a clean, safe, hazard-free work environment. The employer is part of Seminole Gaming and Hard Rock International, a globally recognized company in the hospitality industry.
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Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
501-1,000 employees