The Cook I maintains a positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times. The Cook I maintains all food, equipment and kitchens to be in compliance with all health codes and casino standards. Under the direction of the Sous Chef, the Cook I (Line Cook) prepares food/menu items for guest consumption, utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management.
