Lucille's Line Cook

Title: Lucille's Line Cook
Department: Gilpin - Lucille Malone's Kitchen
Location: CO - Lodge & Gilpin - Black Hawk
Employment Duration: Full time
Available Shift: Swing
Pay Range: $12.50 + ~$2.00 SPIF

Description

General Summary of Job Duties

Prepares, seasons and cooks all line items and other food for Lucille’s restaurant.

 Essential Job Responsibilities and Duties

  • Maintain a high quality of guest service according to Jacobs Entertainment, Inc. Mission Statement and F.A.S.T. Track Values Statement.
  • Prep for soup and cook, prep vegetable of the day, Make all gravy and sauces for the day, stock freezer for line, slice fruit, fill all containers for condiments.
  • Prep items for line heat all hot food. Preparing orders for guests.
  • Prep all meat for line, includes cooking ribs, prime rib, cook bacon. Cut and clean lobster tails. Other related duties including but not limited to complying with the following;  Colorado Limited Gaming Act, Colorado Gaming Rules and Regulations, Colorado Internal Control Minimum Procedures, Colorado Liquor and Beer Codes, Federal requirements for Anti-Money Laundering, Company Policies, and IRS reporting.
  • Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
  • Adhere to all appearance and uniform standards.
  • Maintain an open line of communication with Management.
  • Maintain a positive and professional demeanor during all interactions with guest, fellow Employees, and Vendors.
  • Ability to accept performance feedback in a professional manner.
  • Regular attendance to all scheduled shifts is considered an essential function of the job.
  • Arriving on-time for all scheduled shifts is considered an essential function of the job.
  • Other duties as assigned.

General Job Responsibilities and Duties

To perform the job successfully, an individual should demonstrate the following F.A.S.T. Track Principles:

  • FRIENDLINESS
    • Offer a warm greeting to everyone you encounter with a smile and eye contact.
    • Practice mutual respect by dealing honestly in all interactions.
    • Use genuine listening skills and offer sincere responses.
    • Promote positive interactions with both external and internal guests through sincere greeting and communications.
    • Be approachable, listen and lead by example.
  • ACCOUNTABILITY
    • Be proactive and positive.
    • If I don’t know, I’ll find out and if we don’t have it, I’ll try to get it.
    • Support and practice the F.A.S.T. Track Principles from the executive level to the front line staff level.
    • Acquire knowledge, training and education. Communicate it to all employees.
  • SERVICE EXCELLENCE
    • Anticipate our guests’ needs before they ask.
    • Contribute ideas and solutions to improve customer service.
    • Escort our guests rather than point.
    • Take personal pride in the quality of your work.
    • Actively seek feedback from our guests concerning our service and atmosphere.
  • TEAM WORK
    • Share and explain information.
    • Great teams consist of great performers.
    • Create a culture of two-way communication with employees and guests.
    • Be courteous, kind and patient with each other.

Skills, Education and Other Requirements

  • Prefer to have previous cooking skills in a restaurant setting
  • High School Diploma or Equivalent Work Experience.
  • 1 year of previous kitchen/cooking experience preferred

 

 


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