Cook II - Production Kitchen

POSITION SUMMARY

Cook II 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 safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, sautéing, 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. 

 

 

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, sauté, frying, mixing, grilling, mixing, etc.
• Assist with set up and operation of multiple stations with in area, coach Cook Level I 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 Helpful.  Position requires 2 (two) years experience in the Food Service Industry as a Cook I or similar position. Position requires the ability to successfully set up and work multiple stations within outlet or area, and moderate food knowledge consisting of Cook Level I plus, sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. based upon the USDA standards. Ability to read, write, speak and understand English, distinguish letters, numbers, symbols and 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, posses proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability) 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, 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 Horseshoe Indianapolis, County/State/Federal Department of Health and OSHA policies, procedures and regulations.  Must be able to obtain an Indiana Gaming License and/or 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

The physical demands described here are representative of those that must be met by an e