Cook

Must guarantee the highest standard of food quality by maintaining a clean, sanitary and safe working environment for you and your fellow employees. “Mise en Place” – “Put in Place” the preparation and assembly of ingredients, pans, utensils, and plates or serving pieces needed for a particular dish or serving period. Must establish and maintain proper hot and cold food temperatures to ensure food safety and make sure that all food and other items are stored properly. Duties and Responsibilities Report to Manager or Supervisor regarding any changes or new tasks. Must guarantee the highest standard of food quality by maintaining a clean, sanitary, and safe working environment for you and your fellow employees. Must establish and maintain proper hot and cold food temperatures to ensure food safety and make sure that all food and other items are stored properly. Must maintain proper labeling of food products. Must maintain low food costs by practicing portion control. Must ensure your station is properly stocked to par sheets. Must maintain equipment and report immediately when something is broken to the supervisor and/or manager. The preparation and assembly of ingredients, pans, utensils, and plates or serving pieces that are needed for a particular dish or serving period. Must have good personal hygiene. Must respect fellow employees and guests. Must be able to lift up to 40 lbs. The use of personal items including, but not limited to, books, any form of electronic device and/or cell phone is prohibited. These items are permitted to be used in the employee area during the employees allotted break time. Some exceptions may apply. See manager or supervisor for approval. Knowledge and Experience Minimum six (6) months’ experience in the food service industry. Experience working with a slicer, food processer, knives, fryers, ovens and toasters. Handling of food and food storage properly. Skills and Abilities Knowledge of culinary terminology. Knowledge of how to properly use a knife. Ability to communicate with managers/supervisors, servers and other culinary specialists. Ability to work in a team environment. Must have good personal hygiene. Must respect fellow employees and guests. Must be organized and be able to work under pressure. Must be able to stand for several hours at a time. Must be 18 years of age or older. Must have a high school diploma or equivalent. Must be able to pass a physical, background check and drug screening. Work Environment/Physical Requirements Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Hours/Shifts Due to the type of business, you must be able to work nights, weekends, special occasions, and holidays. Other Victory Casino Cruises has a no visible tattoo policy. For this position you must be clear of all visible tattoos. Must be able to successfully pass a drug test, physical, background screening, and credit check. You will be required to obtain a TWIC and MMC. Acceptable documents to obtain badging are Passport or Government issued photo ID and certified copy of Birth Certificate. Supporting documents would be needed for a name change. #J-18808-Ljbffr Victory Casino Cruises