Cook III

Position Summary

Reporting to the Sous Chef, The Cook III prepares food, including hot entrees, to specifications in an accurate and timely manner to provide guests with a quality product while providing general supervision to kitchen staff in order to ensure food is to standards.

Essential Functions

• Performs all functions of a Cook 1 and Cook 2.


• Proficient in working at ALL stations in the kitchen


• Maintains adequate supply of menu items.


• Maintains assigned facility in a sanitary condition and equipment in operational condition.


• Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.


• Regularly inspects food in steam tables to insure freshness.


• Protects company assets against stealing, breakage and waste.


• Maintains portion controls.


• Provides leadership and training to lower level cooks.


• Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.


• Prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts.


• Prepares cooks and seasons all food. Follows all recipe standards.


• Ensures each order sent out is consistent with recipe specifications.


• Controls food production to include: proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers.


• Prepares for a rush period of work without getting behind.


• Maintains a clean and safe working environment.


• Knows and follows all established sanitation policies as dictated by the written sanitation guidelines.


• Prepares for rush period of work without getting behind and control’s waste at end of service.


• Additional duties may include opening of outlet and storage of food products and supplies.

Knowledge, Skills & Abilities

• Must be 21 years of age.


• Must have excellent leadership and customer service/communication skills.


• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.


• Must be able to work any day of the week and any shift, including holidays and weekends.


• Must pass Written and Practical Cook III tests.


• Must present a well-groomed appearance.


• Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.

• Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel. 


• Respond to visual and aural cues. 


• Must have the manual dexterity to operate a computer and other necessary office equipment. 


• Must be able to tolerate areas containing dust, loud noises and bright lights.


• Must be able to work varied shifts, weekends and holidays as needed.


• Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives. 


• Ability to speak distinctly and persuasively. 


• Must be able to read, write, speak, and understand. 

Education and Experience

• Culinary Arts education preferred


• Minimum 5 years previous experience in culinary cooking/preparation.

Required Certification/License  

• Must be able to obtain an Ohio Lottery Commission gaming license