Steakhouse Cook

1. Responsible for practicing, supporting, and promoting Graton Casino’s Company-wide culture and demonstrating Graton Casino’s "Great" Service Standards at all times.

2. Carry work cards at all times during shift.

3. Behave in a positive, professional manner that reflects Company practices.

4. Maintain Beyond the Best personal grooming and uniform standards pursuant to the Company’s policies.

5. Know where the MSDS booklet is located for your area.

6. Display knowledge of all emergency procedures.

7. Handle any Team Member or Guest opportunities.

8. Follow set schedules and specific job duties.

9. Treat each Team Member with care, dignity, fairness, and respect in a "Great" manner.

10. Display and encourage teamwork in the department.

11. Communicate on a consistent basis with all managers. Keep them abreast of all department activities.

12. Adhere to all policies and procedures as set forth by Graton Resort & Casino.

13. Attend daily Team Member Huddles and look at the communication boards for pertinent information.

14. Follow Recipe Book and Guidelines, and have all necessary supplies to provide consistency and quality for "Great" Service.

15. Maintain cleanliness, safety and sanitation standards in accordance with department polices and those of the Department of Health.

16. Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are not in good working order.

17. Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, steaming all meats, fish, eggs, vegetables and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Graton Resort & Casino’s standards and specifications.

1. Minimum of one to two years in a fine dining restaurant required.

2. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.

3. Must manage time effectively with minimum supervision.

4. Must be able to obtain all necessary work cards. Including, but not limited to a Health Card.

5. Adhere to all Company and department policies and procedures as well as all Beyond the Best practices.

6. Be able to communicate with internal and external guests.

7. Must be able to handle a flexible schedule.

8. Must demonstrate sound judgment and mature decision-making.

9. Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards.

10. Must be 21 or older.