BASIC FUNCTION

The Cook provides quality service in all areas of food production for menu items and specials in accordance with Q Casino + Resort standards and plating guide specifications.

ORGANIZATIONAL RELATIONSHIPS

a)    Reports to:         Executive Chef / F&B Supervisors

SPECIFIC DUTIES AND RESPONSIBILITIES

• Ensure food safety by dating and rotating food containers, safely storing perishables.
• Prepares proper quantity and quality of food product in accordance with production plan.
• Read and follow recipes for consistent food products.
• Read and understand banquet event orders (BEO)
• Maintain a high level of sanitation.
• Clean equipment (degrease, change fryers, etc)
• Other duties as assigned.

EDUCATION, TRAINING AND EXPERIENCE

• High School Diploma
• One-year technical school or 3-6 months experience

STANDARDS OF PERFORMANCE

• Knowledge of food temperatures.
• Ability to follow directions.
• Good reading and comprehension skills.
• Good communication skills.
• Must be able to use kitchen equipment.
• Must understand cooking measurements.
• Possess basic math skills.

MENTAL AND PHYSICAL REQUIREMENTS

• Stooping, kneeling, walking, crouching, pulling.
• Standing for long periods of time.
• Lifting up to 50 lbs.
• Repetitive motion. Substantial movements (motions of the wrists, hands and/or fingers.

WORKING ENVIRONMENT AND CONDITIONS

• Inside environment.
• Loud noises from kitchen equipment.
• Air and skin exposure to cooking oils.

EQUIPMENT AND TOOLS

a)    General office equipment

1. Other

• Grill
• Stove
• Fryers
• Broiler
• Steamer
• Cooking utensils (knives, etc.)