About this role
The Cook/Attendant is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements while maintaining the freshness of the employee team member dining room.
• Prepare, sautés, broiled, fried, baked and grilled food items in accordance with kitchen needs. • Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs. • Perform preliminary preparation work in a timely manner. • Ensures ingredient supply levels are accurate. • Move items from shelves to carts and transport them to assigned stations for restocking purposes. • Maintains the required part of food items in their assigned station from support areas throughout the property. • Maintains a sanitary and organized work area. • Understand proper safety and health codes and regulations and maintain them regularly. • Ensure all areas assigned are clean and free of debris. • Demonstrates proper care, storage, use and cleaning of all tools and equipment. • Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, values, and integrity. • Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. • Effectively communicates with other team members, including service and kitchen maintenance personnel. • Stocks and replenishes condiments, napkins, straws, and other counter items. • Assists with daily preparation of food and prepares product for service • Maintains the required par of food items on the buffet • Maintains proper food rotation procedures at all times • Follow proper procedures in food safety and sanitation and maintain buffet temperature logs • Coordinates with the leader to ensure proper par levels or the next day’s product needs. • Assist with any other job-related duties that may be assigned.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. • Must be able to obtain a required Virginia Lottery Non-Gaming License. • Must know proper cooking temperatures, holding temperatures and sanitation practices to ensure safe food handling and safe food products to our guests. • Possesses knowledge of all kitchen equipment including break down, set-up and sanitation.
• High school diploma required; culinary degree preferred.
• Hospitality Industry Experience preferred.
• Flexible to work various shifts, weekends, and holidays
Hourly Rate: $18.25 per hour