COOK at CHARTER 18 MODERN TAVERN
Core
Prepare food items, sauces, and dishes for guests across multiple kitchen stations while maintaining strict cost and quality controls.
Role type
Line cook (multi-station)
Builds
Hot and cold meals, sauces, and plated dishes for casino outlet guests
Domain
Hospitality / Food Service
Required skills
Food preparation, recipe execution, kitchen equipment operation, inventory management, team training, time management, physical stamina
Preferred skills
Culinary education, fine finger dexterity
Technologies
Slicers, steamers, deep fryers, ovens, broilers, grills, mixers, kettles, flat tops
Responsibilities
Create order lists for recipe preparations, train lower-level cooks on equipment usage, cook and assemble food for service, adhere to food cost and quality control procedures, organize and prioritize work to meet deadlines, operate various kitchen equipment, perform restocking and station cleanup tasks
Seniority
Entry-level to Junior
