The Production Cook is responsible for preparing and cooking meals for the Grill & Chill Employee Dining Room in accordance with established recipes, portion standards, and production schedules. This position plays an essential role in providing quality meals to employees by maintaining food quality, minimizing waste, and ensuring a safe and sanitary kitchen. The Production Cook works collaboratively with the culinary team to provide timely service while maintaining a clean, organized, and welcoming dining experience.

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The Production Cook at Grill & Chill prepares high-quality meals for team members while ensuring consistency, efficiency, and excellent food safety practices. This position supports employee dining operations by preparing a variety of fresh menu items in a clean, organized, and fast-paced kitchen environment.

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• High School Diploma or GED preferred.
• Minimum of one (1) year of cooking or food preparation experience in a commercial kitchen, cafeteria, restaurant, or institutional food service preferred.
• Knowledge of food preparation techniques, food safety, sanitation, and proper food handling procedures.
• Ability to prepare large-volume meals while maintaining quality and consistency.
• Ability to prioritize tasks and work efficiently in a fast-paced, team-oriented environment.
• Ability to obtain a Food Handler's Card.
• Must be able to stand for extended periods and frequently lift up to 50 pounds.
• Must be available to work flexible schedules, including early mornings, evenings, weekends, and holidays as business needs require.
• Comfortable working in kitchen environments with heat, noise, and occasional exposure to secondhand smoke in casino areas.

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• Prepare and cook breakfast, lunch, dinner, and grab-and-go menu items for the Employee Dining Room.
• Follow standardized recipes, production sheets, and portion guidelines to ensure consistency and quality.
• Prepare ingredients by washing, cutting, measuring, seasoning, and assembling food items.
• Monitor food quality, freshness, and cooking temperatures throughout meal service.
• Replenish serving lines and food stations to ensure adequate product availability during service.
• Properly label, rotate, store, and handle food in accordance with food safety and HACCP guidelines.
• Maintain cleanliness and organization of kitchen workstations, food preparation areas, equipment, and utensils.
• Assist with receiving, stocking, and organizing inventory and supplies.
• Minimize food waste by utilizing proper production planning and storage techniques.
• Operate kitchen equipment safely and report equipment issues to management.
• Work cooperatively with team members to ensure efficient meal preparation and service.
• Follow all company policies, health department regulations, and sanitation standards.
• Promote the Big Six values: Fun, Friendly, Quick, Comfortable, Clean, and Safe.