Banquet Cook - Eldorado Scioto Downs ( Columbus,OH)

Caesars Entertainment • Columbus, OH

2d • Onsite

About The Position

The Banquet Cook's responsibility is to prepare and cook food for our banquet guests using proper temperatures and high standards for food handling. This role involves skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, soups, stocks, and sauces. Cooks will prepare items using various methods such as broiling, sautéing, deep-frying, pan-frying, boiling, steaming, baking, and grilling. The position requires performing duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat. Cooks are expected to instruct proper methods and procedures and communicate professionally with subordinate employees according to Scioto standards. Responsibilities also include filling out production schedules, opening and closing checklists, requisition forms, and participating in daily team briefings.

Requirements

• Working kitchen knowledge.
• Understanding of culinary terms.
• Strong mechanical skills.
• Proficiency in using all kitchen tools (peelers, assorted knives, ovens, grills, fryolators, mixers, food processors, steam controlled equipment, slicers).
• Working knowledge of basic sanitation skills.
• Ability to sanitize and store kitchen equipment and utensils according to industry standards within specified time lines.
• Ability to perform skilled kitchen duties including pantry and salad preparation.
• Ability to properly prepare meats, poultry, seafood, vegetables, soups, stocks, and sauces.
• Ability to prepare items using methods such as broiling, sautéing, deep-frying, boiling, steaming, baking, and grilling.
• Working knowledge of all kitchen equipment and ability to alert management of equipment failures or needed maintenance immediately.
• Ability to perform duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat.
• Ability to work under pressure in a fast-paced environment and complete tasks with a “sense of urgency.”
• Ability to instruct proper methods and procedures while communicating to subordinate employees in a professional manner.
• A minimum of two-years food service experience required.
• Ability to read, write, add, subtract, multiply, and divide.
• Strong knowledge of safe proper use and storage of foods for human consumption.
• Strong ability to perform job functions with minimum supervision.
• Ability to follow and delegate information on daily production schedules and checklists.
• Must be physically able to repeatedly lift, bend, reach, stoop, climb, and carry items for extended amounts of time with reasonable accommodation.
• Must be able to physically lift and move items up to 40 lbs.
• Must be able to stand/walk/sit for extended periods.
• Must be at least 18.
• Must be able to obtain and maintain appropriate licensing.
• Must be able to pass a background investigation.
• Subject to pre-employment drug screening.
• High School Diploma or Equivalent.
• Ability to push and pull up to 50 pounds.
• Ability to lift and carry objects up to 30 pounds.
• Ability to bend, stoop, twist, reach, and kneel repetitively.
• Ascend and descend stairs and maintain equilibrium for an extended period.
• Must be able to work from a standing position and/or walking motion for extended period.

Nice To Haves

• A minimum of three years cooking experience a plus.
• A culinary school diploma preferred.
• May be exposed to working in a noisy, smoke/secondary smoke environment.
• Ability to work in a smoking and pet-friendly environment.

Responsibilities

• Prepare and cook food for banquet guests using proper temperatures and high standards for food handling.
• Identify various foods and understand proper handling, preparation, and storage to guarantee safe products.
• Perform skilled kitchen duties including pantry and salad preparation.
• Properly prepare meats, poultry, seafood, vegetables, soups, stocks, and sauces.
• Prepare items using methods such as broiling, sautéing, deep-frying, pan-frying, boiling, steaming, baking, and grilling.
• Perform duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat.
• Instruct proper methods and procedures while communicating to subordinate employees in a professional manner.
• Fill out production schedules, openings and closing checklists, and requisition forms.
• Participate in daily team briefings.
• Perform all other duties as assigned.

What This Job Offers

• Career Level: Mid Level
• Education Level: High school or GED