COOK 2-BANQUETS - 400139

MOUNT AIRY CASINO RESORT•Mount Pocono, PA

1d•Onsite

About The Position

Prepare recipes, hot & cold food items and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. All duties are to be performed within the guidelines of the Mount Airy Casino Resort’s policies and procedures, Internal Control Standards and objectives.

Requirements

Minimum: Basic reading, writing and math skills and six months of food preparation experience.
This job requires ability to perform the following:
Carrying or lifting items weighing up to 50 pounds
Standing up and moving about the kitchen
Communicating with other people
Handling food, objects, products and utensils
Bending, stooping, kneeling
Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff or supervisors.
Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when keeping track of inventory.
This person utilizes problem solving and reasoning abilities
Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.

Responsibilities

Responsible for the fast and clean servicing of all menu items to the restaurant service persons and is responsible for seeing that each order that is sent out is uniform.
Controls food production to include: proper cooking methods; proper cooking times and temperatures; insures sanitation, handling and storage of prepared foods and leftovers.
Prepares for a rush period of work without getting behind.
Prepare food items according to portion and quality standards specified in recipes; control food usage to minimize waste.
Maintain a clean kitchen by cleaning all work surfaces used in food preparation on an ongoing basis.
Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Report all unsafe or malfunctioning equipment to supervisor.
May maintain supplies and equipment (trays, china, silver and condiments) for service at the station areas.
Advise supervisor of low inventory items and problems related to equipment, food quality, portions, etc.
Perform receiving and inventory duties as specified by supervisor; stocks supplies as requested.
Assist cooks and stewards during peak activity periods.
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
May assist with other duties as needed.