Cook II - Brew

Overview

JOB DESCRIPTION Cook II is responsible to support the Management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis. Position will be engaged in the safe and efficient preparation of food utilizing various cooking techniques and equipment, including station setup, prep work, frying, sauteing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guests, and other duties as assigned.

It also includes guest service in a restaurant environment by greeting and seating guests, handling money transactions for products and services, server station rotation, managing wait times, clearing tables, and processing check transactions (cash, credit card, comp, players club points, travelers checks) and other assigned duties. Note – this position will not involve any function involving casino gambling by patrons.

Responsible for practicing, supporting, and promoting Horseshoe Indianapolis Company-wide culture and demonstrating Excellent Service Standards at all times. Responsibilities include but are not limited to:

• Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauteing, frying, mixing, grilling, etc.
• Assist with setup and operation of multiple stations within the area, coach Cook Level I for cross utilization of labor and upward mobility opportunities.
• Produce stocks, soups, sauces as part of daily food (meal period) service.
• Follow Standard Operational Procedures (SOPs) and production lists to meet required par levels and specifications for assigned station or duties at Horseshoe Indianapolis.

• Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety, with regard to safe handling of food products for guests' consumption.
• Display knowledge of emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.
• Communicate on a consistent basis with supervising Chef, keeping them abreast of all department activities, and ensure that the kitchen and equipment are in good working order and the work area is clean and hazard-free. Notify supervising Chef immediately if kitchen or equipment are not in good, safe working order.
• Possess the ability to work with co-workers in any kitchen environment.

High School Diploma or GED required. College Degree or Culinary Arts Degree is Helpful. Position requires two (2) years of experience in the Food Service Industry as a Cook I or similar position. Ability to set up and work multiple stations within the outlet or area, and strong food knowledge including cooks’ levels, sauces, soups, stock production, seasonings, cooking styles, techniques, plating presentation, and components, grades of meats, produce, dairy products, etc.,

based upon USDA standards. Proficiency in reading, writing, speaking, and understanding English; daily professional communication with coworkers and guests. The position requires math skills, the ability to measure and estimate, and the ability to multitask, with proper knife skills and basic food knowledge including specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability) as defined by hiring management.

Requires trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, etc. Must be able to demonstrate daily work performed in HACCP guidelines and comply with safe and hazard-free practices stipulated by Horseshoe Indianapolis, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Must be able to obtain Indiana Horse Racing Commission License.

Scheduling flexibility may be required (weekends, holidays, overnight, or overtime) based on scheduling and business needs.

The physical demands described…