Senior Cook, Banquet (Full-Time; Varied)
About The Position
The Senior Cook is a skilled culinary professional responsible for preparing high‑quality food in accordance with established recipes, standards, and production requirements. This role serves as a lead cook in the assigned kitchen, capable of working any station and directing daily food production both on the line and in the back kitchen. In the absence of a chef or Sous Chef, the Senior Cook provides functional leadership by guiding cooks, maintaining proper production levels, ensuring food quality and presentation, and supporting safe, sanitary, and efficient kitchen operations. The position upholds all regulatory, departmental, and company standards while fostering teamwork, maintaining food and labor controls, and delivering exceptional service to guests and associates.
Requirements
- Must be 21 years of age or older.
- High School diploma or GED required.
- Completion of Level I and II Cook or 2 years of cooking in a high-volume, quality establishment with culinary experience in a comparable kitchen is required.
- Strong guest service, communication, decision‑making, and teamwork skills; able to multitask, prioritize, and work closely with others while remaining adaptable, eager to learn, and receptive to direction.
- Professional appearance with high personal hygiene standards; proficient with Microsoft applications, including Excel; extremely detail‑oriented with a strong work ethic and desire for continued growth.
- Able to remain mobile throughout the casino, stand for extended periods, perform frequent physical movements, lift up to 50 pounds and push and pull up to 300 pounds in a cart, tolerate extreme heat or cold temperatures, have the dexterity to use knives and other hand-held instruments, as well as food preparation equipment, and respond to visual and auditory cues.
- Effective in fast‑paced, high‑pressure environments; able to communicate clearly in English and follow instructions accurately.
Nice To Haves
- One year of Culinary Arts education, trade certifications, or training is preferred.
Responsibilities
- Demonstrate the organization’s mission, values, ethics, and service culture through daily work and interactions.
- Support departmental initiatives by following established plans, procedures, and improvement efforts.
- Identify basic process issues or service gaps and share observations with leadership to support continuous improvement.
- Carry out daily operational tasks accurately and efficiently to support smooth departmental functioning.
- Assist with scheduling, task coordination, and workflow organization as directed by supervisory staff.
- Maintain compliance with policies, procedures, and regulatory requirements, reporting concerns promptly.
- Monitor and manage routine resource use, supplies, and documentation to support cost‑effective operations.
- Track and report basic performance data, trends, or issues to supervisors for review.
- Assist in implementing process updates or operational changes that improve efficiency and service quality.
- Provide friendly, professional, and responsive service that reflects the organization’s brand and service standards.
- Support issue resolution by gathering information, assisting guests or internal partners, and escalating concerns appropriately.
- Observe service conditions and share feedback that may help improve the overall guest or stakeholder experience.
- Support Team Members by providing clear communication, cooperation, and a positive, respectful work environment.
- Assist with training activities, onboarding tasks, or skill‑building efforts as directed by supervisors.
- Demonstrate reliability, accountability, and professionalism that contribute to a strong team culture.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
