ESSENTIAL FUNCTIONS:

• Maintain a pleasant, friendly, and welcoming attitude toward all external and internal customers at all times.
• Properly operate all kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top, and knives.
• Develop and read recipes, gather all necessary items, and accurately prepare all food items according to established measurements and recipes.
• Prepare compound sauces and derivatives.
• Ensure consistent product delivery to the customer.
• Check station before, during, and after shift for proper set-up and cleanliness.
• Actively participate with staff to cook, prepare, dish-up, and assemble all food for assigned outlet(s).
• Perform all assigned side work to include replenishing/restocking work station with supplies.
• Prepare written requisitions for supplies and food items for production in the work station.
• Adhere to control procedure for food costs and quality.
• Provide clear direction, instruction, and guidance to subordinates and supervise overall kitchen operations in assigned outlet(s).
• Train lower level Cooks in proper equipment use and specialty techniques (bakery, garde manger, saucier, etc.).
• Encourage and abide by all health codes and hand washing guidelines.
• Have complete knowledge of all casino events and promotional activities.
• Keep work area in a clean and orderly manner.
• Comply with all policies and procedures established by Bally's and departmental management.
• Other duties as assigned or any reasonable request from any member of management.

KNOWLEDGE, SKILLS, ABILITIES, and OTHER CHARACTERISTICS:

• A high school diploma or GED is preferred.
• At least three years of experience in food preparation and food knowledge in a similar position and in a kitchen of a similar or larger size.
• Must be able to work any assigned shift, including late nights, weekends, holidays, and overtime.
• Ability to effectively teach and supervise lower level Cooks in specialty departments.
• Ability to perform all cooking duties.
• Successful completion of any classes or certifications required, including ServSafe.
• Ability to work the line in different locations, including, but not limited to, sauté, broiler, appetizer, pantry, pasta, and grill.
• Ability to read and gather all necessary items for recipe execution.
• Ability to organize and prioritize work and meet deadlines.
• Ability to prepare an order list for recipe preparations.
• Ability to perform all duties at a higher level of accuracy and speed than a Cook II.
• Knowledge of different knife cuts.
• Full knowledge of the MSDS program. 
• Read, write, and understand simple instructions.
• Communicate appropriately with all casino customers, casino departments, and fellow team members.
• Understand and adhere to all Missouri Gaming Commission regulations and any other applicable federal, state, and/or local regulations.
• Accurately perform all assigned job duties in a high-volume, fast-paced environment under frequent time pressures.

PHYSICAL DEMANDS and WORK ENVIRONMENT:

The physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• PHYSICAL DEMANDS: while performing the duties of this job, the team member is required to stand and walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk and hear. The team member must frequently lift and/or move up to 100 pounds with assistance. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• WORK ENVIRONMENT: while performing the duties of this job, the team member is exposed to variable temperatures, smoke, steam, and wet areas. The noise level in the work environment is usually somewhat loud.

ACKNOWLEDGMENT:

This job description describes the essential functions and basic skills and knowledge required for a team member to successfully perform the position, and the team member hereby certifies that the team member is capable of performing the essential functions listed here, with or without accommodation. Bally's – Kansas City (the Company) reserves the right to modify any part of this job description at any time based on business demands. The team member understands and acknowledges that all team members of the Company are employed on an at-will basis, meaning that either the team member or the Company may terminate the work relationship at any time, for any reason, and without notice. The team member further understands and acknowledges that this job description does not constitute an employment contract, nor does it guarantee the team member any future employment with the Company. Only the Vice President & General Manager has the authority to enter into any employment contract or other written employment agreement with a team member.