SUMMARY: Responsible for working on the line and ensuring food is prepared in accordance with departmental specifications.
Essential Responsibilities and Duties: (Specific areas of responsibility including, but not limited to)
Under the direction of the Cook I, ensures all functional duties associated with this job are performed according to established company and departmental policies and procedures.
Cooks food items in accordance with menu specifications and ensures the timeliness of food being prepared.
Regularly performs and records food temperature checks.
Prepares daily food portioning and preparation.
Restocks food stations.
Communicates and converses with Supervisors and Team Members regarding job duties.
Adapts and changes orders in accordance with Guest requests.
Provides guidance, support and direction for Cooks III.
Provides courteous service and is cordial to all Guests and Team Members.
Performs other duties as assigned.
Mandatory Requirements:
Must be at least 18 years old.
Must possess a high school diploma, G.
E.
D.
or equivalent.
Must complete Food Handler or ServSafe certification or have proof of current certification.
Must have ability to oversee and execute duties with little supervision.
Must have general knowledge of the preparation of various food items, sanitation, food storage, and knowledge of kitchen equipment and utensils.
Must be able to pass a mandatory drug test.
Must be able to obtain a valid gaming license.
Must provide evidence of employment eligibility in the U.
S.
Must be able to communicate proficiently in English.
Physical Demands:
Must be physically able to perform all job requirements.
Must be able to lift at least 25 pounds and occasionally more with assistance.
Possible exposure to dust, gas, fumes, steam, or chemicals.
Work Environment:
Must be able to work in a non-smoke free environment.
Must be able to work in a noisy environment.
Must be able to work outside in all weather conditions.
Must be able to work all shifts, weekends, holidays, and special events.
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