• Preps, cooks and seasons all food items in an accurate and timely manner. • Follows all recipe standards ensuring each order sent out is consistent with recipe specifications. • Prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts. • Shows skills in grade manager, broiler, saucier and large quantity cooking according to recipe specifications. • Filters Deep fryers if needed and directed by Sous Chefs. • Familiar with all phases of food preparation techniques. • Adheres to kitchen maintenance and sanitation programs and policies based on Serve Safe Certification practices. • Controls food production to include: proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers. • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and monitoring the rotation of stock. • Maintains assigned station and equipment in a clean and sanitary condition while maintaining a safe working environment. • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safety and sanitary food-handling practices. • Must have general working knowledge of most areas of the kitchen. This includes but is not limited to; Production, Butchering, Grill/ Broiler/ Sauté, Fry and Garde Manger / Pantry stations. This role is for a mid-level skill set culinarian. It is designed for the development of heightened expertise in the specific areas of the culinary brigade. • Able to work any Cook I and Cook II station as deemed by Sous Chefs. • Must be able to adapt to fast paced and changing work environment without losing focus on job demands. • Meets the attendance guidelines of the job and adheres to regulatory, departmental, and company policies. • High school diploma or GED is required. • Ability to train and follow recipes. • Local Health Department sanitation certificate preferred. • Familiar with all phases of food preparation techniques. • 1-3 years minimum of previous culinary experience. • Must have some working knowledge of Breakfast Items, Soups, Sauces, Meat, Poultry, Seafood, Dressings, Desserts and Salads. All of these with an eye for presentation and display. • Working knowledge and the ability to work in all classifications below a cook II level are required. • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment • Must be able to work any shift to support business levels. • Must be able to get along with co-workers and work as a team ADDITIONAL REQUIREMENTS • Mobility and dexterity to move large, heavy objects up to 100 pounds. • Manual dexterity to include using kitchen utensils such as knives, spatulas, food tongs, etc and handling of food items. • Must be able to work inside a kitchen and on a line during the entire shift • Must be able tolerate areas with extreme hot and cold temperatures • Must stand for long periods of time and work throughout entire shift. • Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area • Must be able to lift up to 50 pounds • Must be able to operate the following kitchen equipment: stoves, grills, fryers, and other utensils in preparing food orders • Must be able to respond to visual and aural cues • Must be able to work at a fast pace and in stressful situations. • Must be able to speak, read, write and understand English and be able to conduct conversations with peers in a distinctive and persuasive manner. Gaming Permit: N/A