Job Summary: Prepare and serve food to the specification of recipes. Follows the directions of the Room Chef with regard to priorities and quantities and all other directions given by the Room Chef. Supervisory Responsibilities: No Duties/Responsibilities: Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur. Ensuring thorough communication between shifts. Sets up and checks supplies during shift (plates, bowls, etc.). Keep the work area free of debris and trash at all times. Performs in "clean as you go" method and sweeps floor as needed. Prepares food items to specifications. Prepares various food items including cutting vegetables, preparing dressings, making soups, roasting meats and fowl, and any other food items under the direction of the Room Chef. Assists in monitoring products in the freezer, walk-ins, and storerooms, ensuring freshness rotation, and availability. Assists in quality control of prepared food items. Increases knowledge, preparing for promotion to Sous-Chef. Assists fellow team members in their duties as well as always maintaining high sanitation standards. Ensures thorough communication between shifts. Remains up to date on all Departmental Policies and Procedures. Understand that schedules are subject to change. Complies with all departmental rules, side work assignments, and departmental procedures. Ability to read and follow recipes and daily production planning sheets Help to orient new team members All other duties as assigned Minimum Education and Experience Requirements: Minimum 2 years+ plus years' experience cooking in a commercial environment. Reliable self-starter with an open mind and a positive attitude. Certifications, Licenses, and/or Registrations: Gaming license/registration as required by jurisdiction(s). Knowledge, Skills, and Abilities: Excellent verbal communication skills. Pays particular attention to quality and details. Excellent interpersonal and communication skills and the ability to work effectively with others regardless of their skills or background. Demonstrates the ability to establish credibility and rapport with others. Physical Requirements: Prolonged periods of standing and working at a table. Must be able to lift up to 35 pounds at times. Ability to work flexible shifts and days of the week, including holidays. Ability to work in an environment with moderate to loud noise, bright lights, smoke, and dust.

Job Summary: Assists the cooks in the preparation of various food items, including cutting vegetables, preparing dressings, and making soups. Supervisory Responsibilities: Yes, will have two Sous-Chefs reporting directly. Duties/Responsibilities: Directs the day-to-day operation of the kitchen to ensure the best possible service is provided to all guests and team members Demonstrates a passion for the culinary arts, the continuous improvement process and instills that enthusiasm throughout the department. Monitors and controls food costs and assists with requisition of daily food purchase orders. Ensures proper staffing for forecasted volume and budgetary guidelines. Ensures strict adherence to all policies and procedures, notifying team members and supervisors of any changes. Orders all food needed for the restaurant, ultimately being responsible for quality control of all food items. Collaborate with suppliers and the purchasing to establish and document product specification. Prepares menus, develops recipes, and prepares special menu items. Develops cost analysis and training guides. Monitors inventories and reports discrepancies to the Executive Chef Takes the food end of period inventory and presents it to the Department Analyst. Understands that this is a 24-hour responsibility and is always accessible. Meets budgeted figures for labor and other expenses. Ensures excellent guest service. Must work closely with Department Trainer to ensure all new hires are trained; both with classroom and floor programs. Ensures all existing team members are attending follow up training sessions. Communicates any problems or concerns to the Vice President and other departments as needed. Participates in departmental meetings as required, prepares annual departmental budgets, and operating forecasts. Maintains files in such a way that another manager could perform efficiently in the event of his/her absence. Ensures all kitchens provide nutritious, safe, eye-appealing, properly flavored food while maintaining a safe and sanitary work environment. Maintains high sanitation and safety standards. Maintains sufficient materials and products in the work location. Maintains security of products and areas assigned to department. Ensures rotation of products. Responsible for supervising the activities of all kitchen staff, ensuring all functional job duties are performed according to established company policies. Works with front of the house supervisors to ensure proper communication. All other duties as assigned. High School diploma Certifications, Licenses, and/or Qualifications: Serve Safe certification Gaming license/registration as required by jurisdiction(s). 4 years' experience as an Room Chef with multi-unit high quality volume operation or the Equivalent 8+ years culinary experience. Culinary degree or equivalent work experience. 3+ years casino experience. Ability to create and work within a budget. Responsible for training and supervision of culinary team members. Must have successfully completed and maintain certification in "Serv-Safe" (Food Sanitation Management). Computer literate in all Microsoft Office applications as well as automated restaurant systems. Must be able to understand and communicate Material Safety Data Sheets to all team members. Ability to communicate with Team members and guests Ability to be a TEAM player Ability to successfully fulfill the pre-employment process Ability to work flexible shifts and days of the week including holidays Physical Requirements: Prolonged periods of standing and bending. Must be able to lift up to 25 pounds at times. Ability to work flexible shifts and days of the week, including holidays. Ability to work in an environment with moderate to loud noise, bright lights, smoke, and dust.

Job Summary: Take food/beverage orders, serves food and beverages to customers in a friendly, efficient, and professional manner while ensuring a positive experience for all customers. Supervisory Responsibilities: None Duties/Responsibilities: Serves customers as part of a team by anticipating their needs Performs beverage set-up, running side work and closing duties Possess extensive knowledge of the restaurant's menu and wine list, including daily specials Checks identification to ensure customers meet minimum age requirements for consuming alcoholic beverages Checks identification to ensure customers are using players cards issued to them and no one else Pushes in empty chairs at slot machines and table games areas of the casino floor Computes customer checks, operates the POS system, and accepts payments Reports tips for each shift Maintains bar and restaurant safety and sanitation standards Possess awareness of potential hazards, which could cause, but are not limited to, slipping, tripping, falling or burns Attends all pre-shift meetings ready to "listen and learn" and share ideas Assists with cleanliness of the casino property Front and Heart of House Performs all other duties as assigned Minimum Education and Experience Requirements: Must be 18 years or older High school diploma or equivalent One year or more related experience Must have alcohol certification or be able to obtain within 120 days of employment Ability to obtain and maintain all necessary licensing Ability to successfully fulfill the pre-employment process Must be available to work flexible shifts, weekends, and holidays Certifications, Licenses, and/or Registrations: Gaming license/registration as required by the Virginia Lottery. Knowledge, Skills, and Abilities: Excellent verbal and written communication skills. Excellent organizational skills, with particular attention to quality and detail. Excellent interpersonal and communication skills and the ability to work effectively with all levels of the organization. Physical Requirements: Regularly required to stand and walk for long periods of time; use hands to handle, or feel and reach with hands and arms Must occasionally lift and lift to 50 pounds Frequently required to stoop, crouch, or kneel Ability to interact with others while maintaining a courteous and positive demeanor Ability to work in a noisy environment Ability to work in an environment with moderate to loud noise, bright lights, smoke, and dust.

Position Summary: The Waitstaff serves food and beverages food and beverages to customers in a friendly, efficient, and professional manner and ensures a positive experience for all customers. Each Waitstaff employee is responsible for ensuring the successful delivery of the Gibsons Restaurant Group's philosophy, which is based upon three distinct core beliefs: Hospitality, Quality and Value. Essential Duties and Responsibilities: Serve customers as part of a team by anticipating their needs, initiating conversation, offering assistance and advice and remembering that "the customer is always right" ! Perform dining room set-up, running side work and closing duties. Have extensive knowledge of the restaurant's menu and wine list, including daily specials. Check identification to ensure customers meet minimum age requirements for consuming alcoholic beverages. Participate in table and dining room clean up. Compute customer checks, operate the POS system and accept payments. Accurately report tips for each shift. Maintain dining room safety and sanitation standards. Be aware of potential hazards, which could cause, but are not limited to, slipping, tripping, falling or burns. Arrive for each shift on time and in full uniform. Attend all pre-shift meetings ready to "listen and learn" and share ideas. Avoid leaving work area during peak periods. Take breaks only when approved by the General Manager or Manager. Keep a clean and professional appearance at all times. Must pass general information and departmental tests. May perform other duties as assigned. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: High school diploma or GED preferred Six months to one year experience serving in a restaurant preferred; or a combination of education and experience. Skills: Ability to effectively communicate verbally with customers and other staff in fast-paced environment. Ability to do basic math. Ability to follow instructions and procedures. Must be of legal age to serve alcohol. Must have strong customer service skills and be able to maintain poise and positive personality when under pressure.

Summary: Serves food and beverages to customers in a friendly, efficient, and professional manner and ensures a positive experience for all customers. Engagement Expectations: We believe that team member engagement is the basis for a great culture and superior guest service. During every interaction, we display three behaviors: Smile, display energy and open body language Proactively greet team members and guests, initiating interaction to provide service Always use a positive parting remark to end the conversation Essential Job Functions: Serves customers as part of a team by anticipating their needs, initiating conversation, offering assistance and advice and remembering that "the customer is always right". Performs dining room set-up, running side work and closing duties. Possess extensive knowledge of the restaurant's menu and wine list, including daily specials. Checks identification to ensure customers meet minimum age requirements for consuming alcoholic beverages. Checks identification to ensure customers are using players cards issued to them and no one else. Participates in table and dining room clean up. Computes customer checks, operates the POS system and accepts payments. Reports tips for each shift. Maintains dining room safety and sanitation standards. Possess awareness of potential hazards, which could cause, but are not limited to, slipping, ripping, falling or burns. Arrives for each shift on time and in full uniform. Attends all pre-shift meetings ready to "listen and learn" and share ideas. Avoids leaving work area during peak periods. Keeps a clean and professional appearance at all times. Passes general information and departmental tests. Performs all other duties as assigned. Qualification: Must be 18 years or older. High school diploma or equivalent. Six months or more related experience. Must be available to work flexible shifts, weekends and holidays. Ability to obtain and maintain all necessary licensing. Physical and Mental Demands: Regularly required to see, talk and hear; use hands to finger, handle, or feel and reach with hands and arms. Ability to communicate verbally with other kitchen staff in fast-paced environment. Must occasionally lift and/or move up to 50 pounds. Able to work with others while maintaining a positive and professional demeanor. Regularly required to stoop or kneel and stand for long periods of time. Regularly required to move with a sense of urgency, including pivoting and shuffling.