Cook II - Poker F&B

Under the direction of the Sous Chef, maintains standards established by the Executive Chef in the preparation and presentation of food including tasting, presentation, and sanitation. Essential duties include assisting the Sous Chef and Cook in quality and portion control of product; being flexible to work all kitchen areas; promoting positive customer relations and handling guest complaints; assisting other line employees with daily responsibilities; preparing production according to established standards; proper labeling, rotation, storage temperature and environment; strive to eliminate over-production and over-purchasing; maintain quality inventory control of production; ensure production and storage areas comply with city/state health department codes; promote positive public/employee relations; maintain a clean, safe, hazard-free work environment within area responsibility. Native American Preference Policy and Seminole Gaming employment processes are noted as part of the employer context.