Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits

Job Description:

POSITION SUMMARY:

Under the direction of the Sous Chef, the incumbent maintains standards established in the preparation and presentation of food including tasting, presentation, and sanitation.

ESSENTIAL FUNCTIONS:

(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)

• Assists the Sous Chef in quality and portion control of product.
• Must be flexible and able to work all kitchen areas.
• Promotes positive customer relations; handles guest complaints.
• Assist other line employees with daily responsibilities.
• Prepare production in accordance with established standards set by Restaurant Chef.
• Sees to the proper labeling, rotation, storage temperature and environment required.
• Strive to eliminate over-production and over-purchasing.
• Maintain quality inventory control of your production.
• Ensure that production and storage areas are maintained in accordance with city and state health department codes.
• Always promotes positive public/employee relations.
• Maintains a clean, safe, hazard-free work environment within area responsibility.

NON-ESSENTIAL JOB FUNCTIONS

• Attend seminars when needed.

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:

(Related education and experience may be interchangeable on a year for year basis)

• A High School Diploma, or equivalent preferred.
• Minimum of Two (2) to Three (3) years of experience working in a high-volume kitchen.

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc.):

• Must obtain and maintain all licenses / certifications per Federal, State, and Illinois Gaming Board standards.

• Must be at least eighteen (18) years of age.
• Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours.

KNOWLEDGE OF:

• Pertinent federal, state, and local laws, codes, and regulations.
• Standard safety and sanitation practices for food and beverage service.
• Food, food products, food preparation, etc.
• The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino-related environmental factors including, but not limited to excessive noise and constant exposure to public.

Pay Range: