Under the direction of the Chef, the cook is responsible for preparing food in accordance with established policy and procedures on an assigned shift.

Duties and responsibilities include:

• Exhibiting conduct in accordance with all Illinois Gaming Board (IGB) Rules and Regulations, Federal and State laws and regulations, and Company and departmental policies and procedures.
• Consistently delivering positive, courteous, and professional guest service in all interactions with guests, visitors, vendors, and fellow employees.
• Knowing menu items and recipes.
• Preparing, seasoning, and garnishing all food in assigned area in accordance with established procedures.
• Following chef instructions related to updated food preparation methods.
• Maintaining a work environment that is safe, professional, friendly, and conducive to a high level of productivity and performance.
• Amicably resolving challenges or problems in a fast-paced environment.
• Maintaining excellent communication skills and interpersonal relations with guests, vendors, visitors, and fellow employees.
• Maintaining personal health and sanitation standards.
• Maintaining a clean, safe, hazard-free work environment within area of responsibility.
• Demonstrating a commitment to ensuring responsible gaming and responsible alcohol service.
• Ensuring prompt and discrete notification to senior management and/or the Ethics Hotline of any observation of illegal acts and/or internal ethics violations.
• Performing other duties as assigned.

Qualifications include:

• Ability to obtain a gaming license.
• Ability to exercise good judgment and confidentiality.
• Ability to work flexible schedules, including nights, weekends, and holidays.
• Commitment to routinely go above and beyond in the accomplishment of position responsibilities.
• Must present an image of excitement and enthusiasm, while being able to project a professional appearance and demeanor.

• Positive, courteous, and professional guest service environment.
• Safe, clean, and hazard-free work environment.
• Flexible schedules, including nights, weekends, and holidays.

• Minimum of one (1) year experience as a prep cook, line cook, or specialty cook in a high-volume environment.
• High School Diploma or equivalent preferred.
• Culinary training in an accredited culinary degree program strongly preferred.
• Ability to use knives and food preparation equipment.
• Excellent interpersonal, organizational, and communication skills.
• Strong work ethic and teamwork.