Cook II - Banquets

Cook

Responsibilities:

• Cleans, cuts, and grinds meats, poultry, and seafood.
• Dips food items in crumbs, flour, and batter to bread them.
• Stirs and strains soups and sauces, grill, saut, and expedite as well as possess good knife skills.
• Weighs and measures designated ingredients.
• Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
• Stores foods in designated areas.
• Assist in the training of Cook 3 and Steward/utility staff.
• Responsible for ability to multitask many cooking items at once.
• Cleans work areas, equipment, and utensils, segregates, and removes garbage, and steam cleans or hoses garbage containers.
• Distributes supplies, utensils, and portable equipment.
• Responsible for the proper preparation and presentation of all menu items.
• Reads menu to estimate food requirements and orders food from supplier or procures food from storage.
• Date all food containers and rotate food correctly.
• Practice safety standards at all times.
• Work closely with the Room Chef, Sous Chefs and Cook 1 to ensure proper preparation, stocking, sanitation, and presentation required by management.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Correctly Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Adds seasoning to foods during mixing or cooking.
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
• Correctly carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
• Bakes bread, rolls, cakes, and pastry.
• Washes, peels, cut, and shreds vegetables and fruits to prepare them for use.
• Correctly Butchers chickens, fish, and shellfish.
• Able to correctly work multiple stations in the outlet.
• Must be able to stand and walk for prolong periods of time (7+ hours).
• Knowledgeable of the Indiana Gaming regulations as well as internal controls, policies, and procedures.
• Always follow the Company Service Standards model.
• Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends.
• Other duties may be assigned at any time.

Work Environment:

The Casino industry is a 24 Hour 365-day operation. This position will primarily be indoors under controlled temperatures. Occasional exposure to outdoor climates.

Additional Benefits:

• 401(k)
• 401(k) matching
• Medical, Dental, & Vision insurance
• Flexible spending account
• Employee assistance program
• Employee discounts
• Free parking
• Life insurance
• On-the-job training
• Paid time off
• Tuition Reimbursement

Hourly $15.75

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Qualifications

Skills:

• Detail Oriented: Advanced
• Time Management: Advanced
• Self-Management: Advanced
• Communication: Advanced
• Collaboration: Advanced

Education:

Required: High School or better.

Experience:

Preferred: Three years of Culinary Experience with a certificate or additional training from an accredited school and or related experience or training; or equivalent combination of education and experience with a demonstrated progression of career development.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.