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- Guides and leads other cooks and kitchen employees.
- Must be able to work independently at times when Culinary Management is not present.
- Staff, schedule, evaluate, train, develop and monitor culinary team.
- Work closely with the Room Chef and Sous Chefs.
- Able to correctly work all stations in the outlet with flexibility to assess and rotate within
those areas to assist the team in keeping up with business demands. - 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.
- Effectively Adjusts thermostat controls to regulate temperature of ovens, broilers, grills,
roasters, and steam kettles. - Effectively Measures and mixes ingredients according to recipe to prepare soups, salads,
gravies, desserts, sauces, and casseroles. - Effectively 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. - Effectively Carves meats, portions food on serving plates, adds gravies and sauces, and
garnishes servings to fill orders. - Effectively Cuts, trims, and bones meat prior to cooking.
- Bakes bread, rolls, cakes, and pastry.
- Washes, peels, cut, and shreds vegetables and fruits to prepare them for use.
- Effectively Butchers chickens, fish, and shellfish.
- Prices items on menu.
- 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.
Source: Hospitality Online
Cook III - Evansville, United States - Bally's Evansville
