Cook II - Employee Dining Area

JOB SUMMARY:

Prepares food, including hot entrees, to specifications in an accurate and timely manner to provide guests with a quality product. Assists in the preparation of menu items by chopping vegetables, making salads, soups, sauces and putting together entrees.
 

JOB DUTIES:

• Deliver internal and external guest service to Horseshoe Standards.
• Prepare a variety of foods according to customers’ orders and/or chefs’ instructions
• Wash, peel and/or cut various foods to prepare for cooking or serving.
• Responsible for production of select menu items and ingredients for the restaurant. 
• Observes Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Completion of assigned tasks as written on prep sheet.

QUALIFICATIONS:

• 2+ years experience in food preparation and food knowledge or equivalent education/certification.
• Must be proficient in working in at least 1 area of the kitchen. 
• Including Production, Butchering, Grill/ Broiler/ Sauté, Fry and Garde Manger / Pantry stations.
• Must successfully complete Serv-Safe training
• Requires reading and writing proficiency for recipes and labeling.
• Ability to effectively communicates with other team members, including service and kitchen maintenance personnel.