Cook I Multi Outlet

Job Summary

The position is responsible for safely preparing food items, following menu specifications and standard recipes for service to guests in all outlets. Responsible for striving for picture perfect plate presentation.

The following statements are intended as general examples of the duties of this position and are not all-inclusive. Other reasonable duties may be assigned.

Ensure at all times operating principles are being adhered to:

a. Clean Keep all areas clean and pristine.

b. Safe Follow all safety policies and procedures.

c. Friendly - Use Family Style Service to provide superior guest service.

d. Fun Have fun! Be interactive with all internal and external guests while maintaining professional standards.

2. Responsible for the ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, dishwasher, buffalo chopper, knives and griddles.

3. Responsible for the preparation of employee meals and beverages. Moves employee food from the kitchen to the break room using a food cart.

4. Responsible for inventory control and ordering daily supplies from Food and Beverage Purchasing and the Main Kitchen.

5. Responsible for cleaning floors, sinks, soda fountains, ice cream machines, coffee pots, teapots, and wiping off serving tables and trays in the employee dining room.

6. Preparing all salads, vegetables, and dressings for the salad bar. Preparing and maintaining all hot food on the buffet line in the employee dining room.

7. Actively participates with staff to cook, prepare, dish-up, and assemble all food for outlets, including the employee dining room.

8. Ability to control procedures for food costs and quality.

9. Responsible for abiding by all health codes and hand-washing guidelines.

10. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.

11. Preparing mise en place items for preparations to coincide with menus.

12. Assists management in the receiving, storage, and rotation of products delivered from the warehouse, as well as general cleanliness of the coolers.

13. Daily practice of the FIFO system (first in first out) when putting away groceries or merchandise in the coolers, freezer and dry storage.

14. Check station before, during, and after shift for proper set-up and cleanliness. Perform all assigned side work to include replenishing / restocking workstation with supplies.

15. Knowledge of all special events and promotional activities available to guest.

16. Other duties as assigned.

The position is responsible to the sous chefs for successful performance of assigned duties.

Ability to use all equipment associated with the position, including, but not limited to, the following

Slicer

Steamer

Deep fryer and ovens

Broiler, grills, and griddles

Mixer

Kettle

Dishwasher

Buffalo chopper

Knives

Physical demands associated with the position including, but not limited to, the following:

Standing 50%

Bending and stooping 15%

Kneeling and walking 10%

Lifting (up to 35lbs. without assistance)

Ability to grasp, bend, lift and / or carry, move or push goods on a food warmer at a continuous schedule

Ability to fully observe all safety procedures

Kitchen environment exposed to various temperatures.

Casino environment exposed to various temperatures, smoke, dust and fumes, bright lights, and excessive noise levels. May include boat and/or floating barge. High rise hotel and atrium. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Math skills for recipes and measurements

Ability to gather all necessary items for recipe execution

Ability to read, write, speak, and understand English

Understand and demonstrate the proper use of a food thermometer and proper documentation of food temperatures

Ability to perform all cooking duties

Ability to work at a fast pace with a sense of urgency, as well as organize and prioritize work, meeting deadlines

Ability to correctly transfer items from department to department

High school diploma or GED equivalent.

One year minimum experience in food preparation and food knowledge a plus.

Ability to complete any classes or certifications required. Ability to obtain and hold a Louisiana Responsible Vendor's card. Ability to obtain and hold any and all licenses, certifications, insurance coverage or any other indemnifications which may be required by the company for the successful completion of the duties associated with this position.