Fine Dining Cook

Title: Fine Dining Cook
Department: Lodge - White Buffalo Grille Kitchen
Location: CO - Lodge & Gilpin - Black Hawk
Employment Duration: Full time
Available Shift: Swing
Pay Range: $15.50 - $16.25 DOE

Description

General Summary of Job Duties

The White Buffalo Fine Dining Cook efficiently and skillfully produces a high quality, fresh food product for our White Buffalo restaurant guests.  Follows standardized recipes to consistently prepare various menu items as needed.  Greets and assists guests in a friendly, professional manner.  Utilizes F.A.S.T. Track principles in all employee and guest interactions.

 Essential Job Responsibilities and Duties

  • Maintain a high quality of guest service according to The Lodge Casino Mission Statement and F.A.S.T. Track Values Statement.
  •  Maintains a high level of quality and presentation of our menu items to ensure a quality dining experience for our White Buffalo restaurant guest.
  • Produces all menu items for the White Buffalo using various cooking techniques (sauté, roast, steam, broil, braise, etc.).  Garnishes items as needed.
  • Sets up and works stations (Pantry, Sauté, Grill, Expediter) as assigned.  
  • Follows recipes exactly to ensure a consistent product.  Measures and weighs items as required.
  • Monitors and maintains the expected level of prepared items.
  • Completes production demand in an efficient and timely manner.
  • Maintains organization and cleanliness of work areas and food storage areas throughout shift. 
  • Provides supervisor with list of items needed for shift production. 
  • Notifies supervisor of any quality or freshness concerns.
  • Fabricates meat, fish, and/or poultry as needed.
  • Practices procedures to increase yields (minimizes waste).
  • Assists in the production of daily specials and soups.
  • Stores prepared items appropriately, following “FIFO” and labeling procedures.
  • Adheres to all health department policies and procedures.  Follows proper food storage, rotation, and temperature practices.  Assists in the completion of temperature logs.
  • Adheres to all company safety policies.
  • Greets and assists guests in a friendly, professional manner.  Utilizes F.A.S.T. Track principles in all employee and guest interactions.
  • Assists other White Buffalo Cooks when needed.
  • Assists Sous Chef or Executive Chef however needed.
  • Other duties as assigned.
  • 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 and arriving on time to all scheduled shifts and mandatory meetings.
  • 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

  • Good communication skills.
  • Positive attitude that contributes to a pleasant working environment.
  • Basic reading, writing, and math skills.
  • Ability to follow written and verbal instructions.
  • Ability to function as part of a team.
  • Ability to remain calm and professional when under pressure.
  • Must be able to multi-task.
  • Must have a working knowledge of the food service industry.
  • High School Diploma, GED, or Equivalent Work Experience
  • Successful Completion of ServSafe Class
  • At least 1 year of cooking experience in a high volume food establishment.
  • Fine dining experience preferred

 


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