SUMMARY: Support the Chef in the successful production of raw and/or cooked food products for culinary operations at Hollywood Casino. The position will be engaged in safe and efficient preparation of food utilizing various equipment and cooking techniques for consumption by guests, including expo, broiler, sauté, salads, appetizers, roasting, baking, stir frying, deep frying, poaching, braising, etc. A Cook 2 may be assigned to work in any Food and Beverage Outlet.
ESSENTIAL RESPONSIBILITIES include the following:
Safe efficient production of food products including quality and quantity control, par levels, food storage, product rotation, expo, broiler, saute, salads, appetizers, roasting, baking, stir frying, deep frying, poaching, braising, etc.
Assist with set up and operation of multiple stations with in area, coach Cook Level III 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 Hollywood Casino.
Display knowledge of all emergency procedures.
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.
Work efficiently with co-workers in any kitchen environment.
Provide positive communication and use Red Carpet Service skills with every patron and co-worker.
Perform duties in a safe manner; report any potential safety hazards to management staff.
May be required to perform duties at the Lawrenceburg Event Center (LEC).
Perform any reasonable, temporarily assigned job duties outside the position’s job description where, in the Company’s judgment, those duties are necessary in the interest of efficiency, productivity, or guest service.
EDUCATION and/or EXPERIENCE: High School Diploma or GED required. College degree or culinary arts degree is preferred. At least 3 years casual dining experience consisting of a la carte recipe production, plating, and coordination to specification in a high volume casual setting preferred. Intermediate Cook experience and knowledge and experience in the use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, etc. Serve-safe certified preferred.
QUALIFICATIONS: The ability to successfully set up and work multiple stations within outlet or area, and moderate food knowledge consisting of Cook Level 3 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 the ability to multi task, 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. Must be at least 18 years of age.