Cook III

Reporting to the Sous Chef, The Cook III prepares food, including hot entrees, to specifications in an accurate and timely manner to provide guests with a quality product while providing general supervision to kitchen staff in order to ensure food is to standards.

• Performs all functions of a Cook 1 and Cook 2.
• Proficient in working at ALL stations in the kitchen
• Maintains adequate supply of menu items.
• Maintains assigned facility in a sanitary condition and equipment in operational condition.
• Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
• Regularly inspects food in steam tables to insure freshness.
• Protects company assets against stealing, breakage and waste.
• Maintains portion controls.
• Provides leadership and training to lower level cooks.
• Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.
• Prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts.
• Prepares cooks and seasons all food. Follows all recipe standards.
• Ensures each order sent out is consistent with recipe specifications.
• Controls food production to include: proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers.
• Prepares for a rush period of work without getting behind.
• Maintains a clean and safe working environment.
• Knows and follows all established sanitation policies as dictated by the written sanitation guidelines.
• Prepares for rush period of work without getting behind and control’s waste at end of service.
• Additional duties may include opening of outlet and storage of food products and supplies.

• Must be 21 years of age.
• 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 pass Written and Practical Cook III tests.
• Must present a well-groomed appearance.
• 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. 

• Culinary Arts education preferred
• Minimum 5 years previous experience in culinary cooking/preparation.

• Must be able to obtain an Ohio Lottery Commission gaming license