1833 Club Cook 1

Starting at $ per hour |Requires flexibility to work various shifts

In this fast paced, high energy environment where quality is essential, how do we ensure we are producing superior food products? As the VIP Lounge (1833 Club) Cook 1, you will maintain food quality standards, and ensure guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values.

Principal Duties and Responsibilities (

• Essential Functions)
• Perform basic to intermediate food preparation and cooking duties, including but not limited to washing, peeling, cutting, and measuring ingredients for use; preparing salads and cold foods; and fry, stock, and batch cooking.
• Assemble, garnish, and finalize presentation of completed dishes.
• Use and clean kitchen surfaces, equipment, and utensils including but not limited to ovens, grills, fryers, broilers, and knives safely.
• Maintain a safe, sanitary, and organized work environment, working closely with Stewards at all times.
• Learn to perform more advanced kitchen and cooking duties, and assist other members of the culinary team.
• Assist in storing and rotating all inventories as needed.
• Perform opening and closing duties as needed.
• Work at other kitchens / venues as assigned, based on business needs and to gain knowledge.
• Perform job duties in full compliance with departmental Internal Controls, policies, procedures, and regulations.
• Perform other duties as assigned.

Job Qualifications

Working Conditions

The noise level is usually moderate to loud. When on the casino floor the noise level increases. The facility is not smoke free. While performing the duties of the job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames, and in a cold environment such as in a freezer / production prep kitchen areas. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten.