Ensures recipes are consistent in flavor profiles, quality, and appearance.(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time) Under the direction of the designated venue Sous Chef, the Cook II prepares specialty cuisine items as well as standard menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management maintains all food, equipment and kitchens to set health codes and casino standards maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times.
