Cook I - Scotch 80

Core JobResponsibilities:  

• Demonstrates presenteeism and job performance records 

• Ability to preparespecialty or wide range of food dishesin accordancewith kitchen needs andanunderstanding of special cooking equipment or systems 

• Perform various job duties that willinclude, but not limited to,operation of grill, fryer, broiler, oven,French top, pizza oven and Wokin accordancewith kitchen needs. 

• Handlethe shift break(s)of other cooks and/orroom leaders. 

• Performata highlevelofawareness for procedures, policies, and developments. 

• Lead and motivate team members inall cook classifications. 

• Ensures ingredient supply levelsareaccurate. 

• Move items from shelves to carts andtransport them to assigned stations for restocking purposes. 

• Maintains the requiredpar of food items in their assigned station from support areas throughout the property. 

• Understand proper safety and health coderegulations andmaintain them regularly and ensure all areas assigned are clean and free of debris 

• Maintains a sanitary and organized work area 

• 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,value and integrity 

• Prepares food products according to standard recipes and specifications anddemonstrates positive responses to training by chefs, along with effectivecommunicationwith other team members, including service,kitchen maintenancepersonnel,chefs and managers 

• Toassist with any otherjob-related dutiesthat may be assigned. 

• May be assigned a trainee, in which asked to tour,teach and lead by example with a new hire or transfer toprovide instruction within room and/or station. 

• Perform other duties as assigned  

Qualifications: 

• Recommendation from manager,supervisor or team members  

• High school diploma or equivalentrequired. 

• Minimum of3 yearsrelated experiencerequired within a hotel/gaming property or respective comparison is preferred.  

• Minimum 3 yearsof experience on a cook line or respective environment.  

• Work requires effective communication, both verbal and written, in a professional manner which maybe specific to an area or location.  

• Must obtain aSouthern Nevada Health Card.

• Ability to work within and understanding of kitchen equipment. 

• Must be tolerant to varying conditions of moderate to loud noise levels, temperature, illumination, and air quality which may include exposure to smoke. 

• Constantinteractions withhotelexecutives, department management, employees, and guests. 

• Physical mobilityincludes eye/hand coordination when performing kitchen tasks. 

• Able to workunder physically demanding situationsto include but not limited to - balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping,carrying and constant audible communication via speaking and listening. Occasionally handle items up to 50 pounds.  

• General knowledge and use of standard office equipment. 

• Ability to distinguish letters, numbers, and symbols 

Equal Opportunity Employer: 

Palmsprovides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.  

Palms, its affiliates and subsidiaries will make reasonable accommodations in compliance with applicable law. 

We are committed tocreating a work environment where