Cook III - Brew

POSITION SUMMARY
Cook Ill is responsible to support the Management in the successful production of raw and/or cooked food
products for culinary operations at Horseshoe Indianapolis. Position will be engaged in the development of
menus, SOP's advanced cooking styles and production , running cooking or production lines for safe and
efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work,
frying, sauteing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned.
In the service of guest in a restaurant environment by the greeting and seating of guests as they enter or
exit the restaurant, handle money transaction as payment for product and services provided in the
restaurant, including server station rotation, managing wait times, clearing of tables, check transactions i.e.
cash, credit card, comp, players club points, and travelers check transactions, as well as other duties as
assigned. Note – this position will not involve any function involving casino gambling by patrons.

ESSENTIAL DUTIES & RESPONSIBILITIES
Responsible for practicing, supporting, and promoting Horseshoe Indianapolis’ Company-wide culture and
demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to:
• Safe efficient production of food products including quality and quantity control, par levels, food
storage, and product rotation, cutting, slicing, saute, frying, mixing, grilling, mixing, etc.
• Assist with set up and operation of multiple outlets in Horseshoe Indianapolis, coach Cook Level I and II for
cross utilization of labor and upward mobility opportunities.
• Produce Stocks, Soups, Sauces as part of preparation of daily food (meal period) service
• Follow Standard Operational Procedures (SOP's) and production list to meet required par levels and
specifications for assigned station or duties at Horseshoe Indianapolis.
• Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service
techniques and safety all with regard to the safe handling of food products for guest's consumption.
• Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data
Sheets) for chemical usage.
• Communicate on a consistent basis with supervising Chef keeping them abreast of all department
activities, and ensure that kitchen and equipment are in good working order and that the work area is
clean and hazard-free.  Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.
• Possess the ability to work with Co-workers in any kitchen environment.

QUALIFICATIONS
High School Diploma or GED required. College Degree or Culinary Arts Degree is preferred. Position requires
2 (two) years experience in the Food Service Industry as a Cook II or similar position. Position requires the ability to successfully set up and work multiple outlets within Horseshoe Indianapolis, run cooking or production line, and advanced food knowledge consisting of Cook Level II plus, international cooking styles, and techniques, specialty raw products and use, menu engineering (development) and beginning knowledge of wine and food pairing. Experience in banquet production, Ability to read, write, speak and understand English, distinguish letters, numbers, and symbols as well as be involved in daily professional communication with co-workers and guests. The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, possess proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability, seasonings, specialty products) as defined by hiring management. The Position requires the trained use of kitchen equipment such as knives,
stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, braziers, tilt kettles, etc. Must be able to
demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply
with safe and hazard free work environment practices stipulated in Horseshoe Indianapolis,
County/State/Federal Department of Health and OSHA policies, procedures and regulations. Must be able
obtain an Indiana Horse Racing Commission License. Position requires scheduling flexibility, may be required
to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.

PHYSICAL REQUIREMENTS
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