Job Overview

The Sushi cook will cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads, and other food products using a variety of equipment and utensils according to the Daily Prep List. Cook, clean, assist other cooks and staff, and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer.

Responsibilities and Duties

Consistently offer professional, friendly, and proactive guest service while supporting fellow employees.

Promotes, works, and acts in a manner consistent with the mission of the Casino.

Refers to Daily Prep List at the start of each shift for assigned duties.

Understands and complies with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.

Cleans and sanitizes workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.

Stores food in designated containers and storage areas to prevent spoilage.

Prepares a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures on broilers, ovens, grills, fryers, and a variety of other kitchen equipment.

Takes and records temperature of food and food storage areas, such as refrigerators and freezers.

Washes, peels, and cuts various foods, such as fruits and vegetables, to prepare for cooking or serving.

Places food trays over food warmers for immediate service or store them in refrigerated storage cabinets.

Portions according to standard portion sizes and recipe specifications and wrap the food or place it directly on plates for service to guests.

Weighs or measures ingredients.

Receives and stores food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.

Removes trash and cleans kitchen garbage containers.

Assists cooks and kitchen staff with various tasks as needed and provide cooks with needed items.

Carries food supplies, equipment, and utensils to and from storage and work areas.

Uses manual or electric appliances to clean, peel, slice, and trim foods.

Promptly informs supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.

Makes special dressings and sauces as condiments for sandwiches.

Stirs and strains soups and sauces.

Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.

Completes opening and closing checklists and assist others in opening and closing the kitchen.

Attends all scheduled employee meetings and offers suggestions for improvement.

Coordinates with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

Fills-in for fellow employees where needed to ensure guest service standards and efficient operations.

Other duties as assigned.

Education and Experience

Casino, Hotel, Or Resort Experience Preferred, But Not Required.

3-5 years experience in kitchens and/or cooking is required.

Basic food safety required.

Skills and Abilities

Ability to work cohesively as part of a team.

Ability to focus attention on guest needs, always remaining calm and courteous.

Highly responsible and reliable.

Follows all safety and sanitation policies when handling food and beverage.

Consistently offers professional, friendly, and engaging service.

Follow outlet policies, procedures, and service standards.

Professional demeanor and ability to approach situations in a tactful manner.

Ability to work calmly under pressure and treat others with respect regardless of their status or position.

A passion for providing excellent service and full alignment with the organization’s vision.

Job Requirements

Ready and willing to work a flexible schedule, including graveyards, weekends, and holidays. The hours of work will be based on operational needs.

Knowledge of AGLC Terms & Conditions and Operating Guidelines.

Knowledge and ability to clearly explain operating house rules to guests and employees.