The Cook III is responsible for preparing recipes and food items in accordance with the culinary leadership requirements.

Key Job Functions:

• Prepare, sauté, broil, fry, bake, and grill food items in accordance with kitchen needs.
• Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs.
• Perform preliminary preparation work in a timely manner.
• Ensure ingredient supply levels are accurate.
• Move items from shelves to carts and transport to assigned stations for restocking purposes.
• Maintain the required par of food items in their assigned station from support areas throughout the property.
• Maintain a sanitary and organized work area and ensure all areas assigned are clean and free of debris.
• Demonstrate proper care, storage, use, and cleaning of all tools and equipment.
• Follow proper zoning procedures, returning/storing product and equipment to designated areas.
• Demonstrate competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
• Prepare food products according to standard recipes and specifications and demonstrate positive responses to training by leadership.
• Effectively communicate with other team members.
• Direct and train all Cooks II.
• Verbally acknowledge leadership instructions and respond in a professional manner.
• Responsible for the daily cleaning and detail of all restaurant walk-ins, reach-ins, floors, all types of smokers, warmers, pantry stations, hot lines, speed racks, mixers, stainless steel tables, and table ovens.
• Accountable for meeting or exceeding all State of Maryland and Horseshoe sanitation requirements (ServSafe).
• Support safety and accident prevention programs (non-slip footwear, knife handling, proper lifting).
• Adhere to garbage separation and disposal as per standards.

Qualifications:

• 3 years of culinary experience or formal culinary education required.
• Must be able to lift and carry up to 50 lbs.
• Must be flexible with schedule, including nights, weekends, and holidays as required.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

Compensation: $21.20 Per Hour, Bi-Weekly Pay Dates

• Paid Time Off.
• 401(k) Retirement Plan.
• Medical, Dental, and Vision Insurance.
• Life and Disability Insurance.
• Holiday Pay.

• 3 years of culinary experience or formal culinary education.
• Ability to lift and carry up to 50 lbs.
• Flexibility with schedule, including nights, weekends, and holidays.
• Strong integrity and recognition of standards in a regulated business.