PY Steakhouse Cook 1

Cook 1

Prepares, cooks, and presents food using established recipes.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

1. Reads daily menus to ensure cooking times are coordinated for timely preparation of all food products.
2. Ensures that all the ingredients and necessary components for the menu items to be prepared during the shift are ready at the start of the shift (mise en place).
3. Prepares ingredients, including washing, peeling, portioning, chopping, and storing food.
4. Performs food production functions such as properly measuring, weighing, and mixing ingredients; prepares food items by following a recipe; and performs cutting operations using knives and cutting board.
5. Prepares and cooks dishes; ensures that menus, recipes, methods, pictures, and specifications provided by supervisors are followed exactly.
6. Monitors and tests food quality while preparing food; checks if cooked sufficiently along with proper consistency, temperatures, and flavors.
7. Verifies food is satisfactorily cooked in both quality and quantity prepared.
8. Prepares proper plate and platter presentations.
9. Serves food in proper portions onto proper receptacles.
10. Assists with set-up and break down of work and action stations, as needed.
11. Assists with placing food on the steam and cold tables, as needed; ensures food rotation and proper timing of foods.
12. Prepares customized food to order, such as Caesar salads or handpicked items to be sauted for pastas, crepes, and breakfast omelets.
13. Maintains an adequate inventory of cooking ingredients and supplies.
14. Operates ovens, stoves, grills, microwaves, and fryers to prepare foods.
15. Maintains cleanliness of workstation, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards.
16. Ensures proper storage of all food products; ensures all food items are dated and up to established standards.
17. Ensures and the kitchen is ready for preparation of the next meal.
18. Inspects tools and equipment before and after use; makes sure they are clean and in proper working order.
19. Follows established safety and security policies and procedures including reporting accidents, injuries, and unsafe working conditions immediately to a supervisor.
20. Assists in developing and implementing new menus.
21. Confers with supervisor to review achievements and discuss needed changes in goals or objectives.
22. Works collaboratively with team members to ensure a smooth running operation.
23. Assists guests with courtesy, promptness, and friendliness.
24. Ensures uniform and personal appearance is clean and professional.
25. Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

1. Knowledge of menu development, costs, and wage control.
2. Knowledge of food products, standard recipes, and proper preparation.
3. Knowledge of kitchen tools and equipment as well as food service operations, including large quantity food preparations.
4. Knowledge of the Entertainment Enterprise Division (EED) and departmental internal controls, policies, and procedures as well as applicable laws and regulations.
5. Skill in operating various pieces of commercial kitchen equipment.
6. Good organizational, planning, and time management skills.
7. Good communication and interpersonal skills.
8. Ability to read a prep list, fill pars, and maintain daily inventory.
9. Ability to read and follow established recipes.
10. Ability to use all food preparation equipment.
11. Ability to instruct others, offering assistance in areas where they lack knowledge, skills, or experience.
12. Ability to effectively use senses such as sight, hearing, and smell to distinguish product, taste, texture, and presentation.
13. Ability to produce a quality product on a consistent basis.
14. Ability to effectively multitask.
15. Ability to communicate effectively.
16. Ability to follow written and verbal instructions.
17. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation.
18. Ability to walk and stand during an entire shift.
19. Ability to read, write, and fill out any necessary paperwork.
20. Ability to work in a fast paced environment that may be stressful at times.

Minimum Qualifications:

1. Two (2) years of experience at the Cook 1 level OR any combination of academic education, professional training, or work experience.
2. Must successfully pass a Cook 1 audition.
3. Must either possess or obtain a valid Food Handler's card and ServSafe certification within three (3) months of employment.
4. Must be able to work any shift, weekends, holidays, special events, and overtime, as needed.
5. Must have employment eligibility in the U.S.
6. Must be able to obtain, maintain, and retain a valid gaming license.

Preferred Qualifications:

1. Culinary degree or certificate.
2. Cooking experience in a gaming/hotel environment comparable to the EED.