Employee Dining Room Cook or Attendant

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: $16.75 per hour