Job Description

TITLE:

Cook

LAST UPDATED:

February 2, 2022

DIVISION:

Guest Services

DEPARTMENT:

Food and Beverage

REPORTS TO:

Sous Chef

FLSA STATUS:

Non-Exempt

COMP LEVEL:

5

________________________________________________________________

Prepares, seasons, and cook’s soups, meats, vegetables, desserts, specialty dishes, and other foodstuffs for consumption in food outlets within the Casino.

The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

Essential Job Functions:

• Reads menus to estimate food requirements and submits food order requests to purchasing or procures food from storage.
• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, casseroles, and other food products.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Observes and tests foods being cooked by tasting, smelling and piercing with fork to determine that it is cooked properly; takes internal temperatures of food dishes.
• Carves meats, portions food on serving plates, adds gravies and sauces and garnishes servings to fill orders.
• Creates menu specials.
• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
• Cuts, trims and bones meat, chicken, fish and shellfish prior to cooking.
• Cleans and sanitizes kitchen areas and equipment.
• Performs HACCP temperature checks, performs quality check to food items, carries out FIFO requirements, and maintains food safety and sanitation.

Spirit Mountain Standards:

• Delivers Spirit Mountain’s Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI’s Pride Values, Brand Promise and Business Vision.
• Learns comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations and Regulation Chapter 5 requirements.
• Follows all Corporate and departmental safety policies and procedures.

Required Knowledge of:

• Principles, practices, and processes of food and beverage preparation and delivery.
• Principles, practices, and processes of safe food handing and safe work practices.
• Tools, materials, and equipment used in food preparation and processing.
• Computer hardware and software applications.

Required Skill in:

• Preparing food and food products.
• Reading and following recipes.
• Recognizing and correcting situations that is unhealthy or may lead to poor guest service.
• Monitoring and providing guest service.
• Working safely.
• Operating computer hardware and software applications.
• Communicating both orally and in writing.
• Establishing and maintaining effective working relationships with others.

Education, Experience, Licenses, Registrations, and Certifications:

• One (1) year cooking Preferred, or equivalent combination of education, training and experience.
• Low security gaming license issued by the Grand Ronde Gaming Commission.
• State of Oregon Food Handler’s Certificate.
• Must be at least 18 years of age.
• Due to the nature of the interactions with other employees and the public we serve, employees may be required to provide documentation of, or receive, certain health vaccinations

Environmental Factors and Conditions/Physical Requirements:

• Work is performed in a food service environment, with routine exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals.
• Subject to high levels of noise.
• Work is subject to frequent standing and walking, with occasional sitting, bending, reaching, kneeling and lifting up to 50 pounds.
• Work is subject to frequent use of hands to finger, handle, feel and reach with hands and arms.

Equipment and Tools Utilized:

• Equipment utilized includes personal computer, standard office equipment, hand tools used in the preparation and processing of food including ovens, burners, broilers, deep fryers, pots, pans, skillets, slicers, steamers, mixers, food processors, knives and other cooking utensils, telephones and two-way radios.