Job Description

Starting Pay: $23

The Cook III is responsible for food production in the assigned venue, providing daily instruction and task assignments to kitchen staff. This role safely prepares food items according to menu specifications and standard recipes, ensures picture-perfect plate presentation, interacts with guests, and maintains freshness and quality of all food offerings.

HOW YOU WILL CREATE THE EXTRAORDINARY

• Demonstrate full proficiency in all functions and requirements of the Cook II position.

• Prepare all food items according to standard recipes and menu specifications to ensure consistency for guests.

• Organize staff and delegate work assignments and tasks appropriately.

• Open and close the kitchen or restaurant properly and ensure readiness for service.

• Conduct daily shift meetings and communicate expected business levels and production quantities to staff.

• Monitor staff compliance with all regulations, safety guidelines, and company policies and procedures.

• Provide clear direction, instruction, guidance, and training to kitchen staff.

• Organize and prioritize work to meet deadlines.

• Produce select menu items and ingredients for the restaurant.

• Actively participate in cooking, preparing, plating, garnishing, and assembling menu items.

• Prepare written food requisitions for supplies and food items needed for production.

• Follow control procedures for food costs and quality.

• Gather all necessary items for recipe execution.

• Maintain open communication with the Venue Chef.

• Prepare compound sauces and derivatives of the mother sauces.

• Interact with guests in a friendly manner, inform them of station offerings, and address questions or complaints.

• Encourage and follow all Health Department codes and hand‑washing guidelines. Monitor and follow all time and temperature control rules.

• Provide excellent guest service and maintain positive guest interactions.

• Ensure the safety and security of employees and guests. Maintain a neat, clean, and organized work area.

• Communicate with other shift leads to ensure smooth transitions and overall operational success.

• Perform additional duties as assigned.

• Follow all department and company policies and procedures.

• Meet performance goals and verbal or documented expectations.

• Meet taste and quality expectations set by the Chef.

• Maintain appropriate appearance and quality standards during service.

• Understand and adhere to all Colorado Division of Gaming regulations and applicable federal, state, and local regulations.

• Maintain positive interpersonal working relationships with all personnel.

• Demonstrate effective oral and written communication skills. Demonstrate strong public relations and guest service skills.

• Use all tools and equipment in the kitchen and restaurant area properly and safely.

• Accurately perform all assigned job duties in a high-volume, fast paced environment. Complete all assigned duties accurately and in a timely manner.

WHAT YOU WILL NEED

• High school diploma or GED equivalent.

• Minimum of three years of experience in food preparation and food knowledge.

• Full proficiency in all functions and requirements of the Cook II position.

• Successful completion of ServSafe training per departmental guidelines.

• Ability to read and write for recipes, labeling, and communication.

• Knowledge of PPE requirements and sanitation laws.

• Completion and passing of all required company training programs.

• Completion of a two-year culinary degree or certificate preferred.

• Strong interpersonal, written, and oral English communication skills.

• Proven track record of providing outstanding guest service.

• Ability to work independently and as part of a team.

• Ability to read, write, speak, and understand basic English to read recipes and communicate with team members and guests.

• Ability to work a flexible schedule including late nights, weekends, and holidays.

• Ability to read, write, and understand simple instructions.

• Ability to communicate appropriately and effectively with guests and team members

ADDITIONAL REQUIREMENTS

• Ability to work in a high-volume kitchen environment

• Ability to stand for extended period and perform repetitive motions

• Ability to lift, carry, bend, reach and handle hot or cold items safely

• Ability to work in a casino environment with exposure to smoke, bright lights, noise, and varying temperatures.

• Compliance with all company policies, safety procedures, and regulatory requirements.