Cook 1

Introduction We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual’s relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well‑being. Specific benefits—such as day‑one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment. Responsibilities Report to Executive Chef at start of shift to receive instructions on daily specials or menu changes. Complete all tasks, in order, on the prep list from the Head Chef/Executive Chef or other kitchen manager. Arrange mise en place according to posted instructions and menu requirements. Wash, chop, and sort ingredients, such as fruits, vegetables, and meat, in preparation for cooking. Measure quantities of seasonings and other cooking ingredients as indicated by production sheets. Parboil ingredients, reduce sauces, or otherwise initiate the start of various dishes. Prepare and plate menu items, meats, soups, and other food items, as ordered, per specifications on a hot food production line with strict attention to detail, speed, and accuracy. Report spoilage and item discrepancies to supervisor immediately. Maintain workstation and walk‑in coolers in accordance with Hollywood Casino and MD Department of Health Standards. Clean station and report to Executive Chef for closing instructions. Track ingredient inventory and collaborate with other kitchen/management staff to order resupply. Label and stock all ingredients on easily accessible shelves. Clean dishes, wash cooking utensils and cookware, take out the trash, and sanitize the kitchen. Perform other duties as assigned by F&B Supervisor/ Executive Chef/ F&B Operations Manager. Requirements Minimum of 18 years of age. High School diploma or equivalent and one‑year related experience and/or training, or equivalent combination of education and experience. The ability to read and write in English and have good verbal communication skills. Basic math skills, such as adding, subtracting, fractions, decimals, percentages, etc. The ability to frequently lift and/or move between 5‑25 lbs. The ability to occasionally lift and/or move more than 25 lbs. Must qualify for a license with the Maryland State Lottery Agency and meet any credentialing requirements of the Maryland Gaming Control Board. #J-18808-Ljbffr ViziRecruiter,LLC.