Bistro - Cook III

Job Details

• In the absence of a Sous Chef, may be asked to watch over a food outlet.
• Maintains a clean and sanitary work area.
• Prepares daily soups and sauces & major high value food items.
• Utilizes left over foods and ensures no shortage of prepared food during operation.
• Works closely with Sous Chef.
• Possesses advanced knife skills.
• Rotates all foodstuffs & ensures all cooks are utilizing food product using the FIFO method.
• Keeps all refrigerators, freezers, and dry storage areas organized; reporting any items that are low or out of stock.
• Wears appropriate uniform - chef coat, wardrobe issued pants, socks, slip resistant black shoes, cook’s beanie, or hair net.
• Provide service to internal and external customers which reflects the company culture of Satisfaction, Togetherness, Appreciation and Recognition. (S.T.A.R.)
• Responsible for immediately informing on-site IGC Agent on duty, Security and Supervisor on Duty of any Internal Control or State Regulation violations related to gaming activity of which you commit, witness or become aware; must report pursuant to company Self-Reporting Policy.

Other Job Functions

• Performs miscellaneous duties as assigned.
• May also produce banquet food product

Job Qualifications

• Experience
  
  Required:
  
  Three years previous kitchen experience.
• Education Required:
  
  High school diploma or equivalent preferred.
• Skills, Knowledge and/or Abilities
  
  Required:
  
  Ability to communicate effectively with others while under high stress at all times; understands and complies with all Company and departmental rules and regulations.
• Licenses, Certifications, Bonding, and/or Testing
  
  Required:
  
  Indiana Gaming Commission Occupational License – Level 3.
• Other Specialized Requirements:
  Must view sanitation and food handling video and follow established guidelines.

• Mid-Senior level

• Part-time

• Management and

• Gambling Facilities and Casinos

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