- Cleans, cuts, and grinds meats, poultry, and seafood
- Dips food items in crumbs, flour, and batter to bread them
- Stirs and strains soups and sauces, grill, saute, and expedite as well as possess good knife skills
- Weighs and measures designated ingredients
- Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator
- Stores foods in designated areas
- Assist in the training of Cook 3 and Steward/utility staff
- Responsible for ability to multitask many cooking items at once
- Cleans work areas, equipment and utensils, segregates and removes garbage, and steam cleans or hoses garbage containers
- Distributes supplies, utensils, and portable equipment
- Responsible for the proper preparation and presentation of all menu items
- 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
- Work closely with the Room Chef, Sous Chefs and Cook 1 to ensure proper preparation, stocking, sanitation, and presentation required by management
- Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
- Correctly Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles
- 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
- Correctly carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders
- Bakes bread, rolls, cakes, and pastry
- Washes, peels, cut, and shreds vegetables and fruits to prepare them for use
- Correctly Butchers chickens, fish, and shellfish
- Able to correctly work multiple stations in the outlet
- Must be available for regularly scheduled work
- Knowledge of the Indiana Gaming regulations as well as Tropicana internal controls,
- Follows the Thoughtful Service model at all times
- May be required to perform other duties as assigned
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Cook II - Evansville, United States - Bally's Corporation
Description
STARTING WAGE:
$13.75 per hour
SUMMARY: To prepare all hot and cold food items for service in the food and beverage outlets ensuring that all are prepared according to Tropicana standards and specifications.
ESSENTIAL DUTIES AND RESPONSIBILITIES
SUPERVISORY RESPONSIBILITIES: This job has no supervisory responsibilities.
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each
essential duty satisfactorily. The requirements listed below are representative of the knowledge,
skill, and/or ability required. Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions. May work independently at times but still needs
supervision and guidance.
EDUCATION and/or EXPERIENCE: Three years of Culinary Experience with a certificate or
additional training from an accredited school and or related experience or training; or equivalent
combination of education and experience with a demonstrated progression of career development.
Must be at least at least 18 years old.
CERTIFICATES, LICENSES, REGISTRATIONS: ServSafe Certification
LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence,
and memos. Ability to write simple correspondence. Ability to effectively present information in
one-on-one and small group situations to customers, clients, and other employees of the
organization.
MATHEMATICAL SKILLS: Ability to add, subtract multiply and divide.
COMPUTER SKILLS: No
Access to Gaming Facility:
Gaming floor accessed to move between or work in food outlets
Access to Sensitive Materials:
No