Role Responsibilities: • Communicates with fellow team members, line cooks and expeditors concerning menu item availability and preparedness. • Responsible for fast and sanitary preparation of all menu items following established recipes and standards. • Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas. • Cross-train those within your department while encouraging, reinforcing and supporting your team members. • Controls food production to include proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers. • Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. • Oversees proper care, storage, use and cleaning of all tools and equipment. • Able to provide relief assist Sous Chefs while providing assistance in all kitchen areas and other duties as assigned. • Recognizes and corrects any product discrepancies and variations in quality, standards and specifications. • Completes station checklist and par sheets one hour prior to completion of shift. • Prepares for rush period of work without getting behind and control’s waste at end of service. • Assist Cook III and Sous Chef with operation of Kitchen, properly execute all duties and assignments. PERKS AND BENEFITS FOR BEING A TEAM MEMBER AT JACK: • Medical, Prescription Drug, Dental, and Vision Coverage • Life and Disability Insurance • Free Parking • Generous Paid Time Off Plan • Discounted Team Member Meals • Education Assistance up to $3,600 a year • 401(k) Savings Plan and Match Knowledge, Skills, & Abilities: • Must be able to work independently. • Must be able to sit, stand or walk for long periods of time (4 hours). • Must be able to respond calmly and make rational decisions when handling employee conflicts. • Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator. • Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel. • Respond to visual and aural cues. • Must have the manual dexterity to operate a computer and other necessary office equipment. • Must be able to tolerate areas containing dust, loud noises and bright lights. • Must be able to work varied shifts, weekends and holidays as needed. • Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives. • Ability to speak distinctly and persuasively. • Must be able to read, write, speak, and understand English Education & Experience Requirements: • High School Diploma or equivalent required. • Minimum 3 years previous experience in culinary cooking/preparation. • Must have excellent leadership and customer service/communication skills. • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. • Must be able to work any day of the week and any shift, including holidays and weekends. • Must present a well-groomed appearance. • Must be 18 years of age or older. License Requirements • Must be able to obtain, and maintain a Non-Gaming License with the Ohio Lottery Commission.