Cook I - Lounge

Zia Park Casino Hotel Racetrack•Hobbs, NM

6d•Onsite

About The Position

Cook Level I is responsible for supporting the Sous Chef in the successful production of raw and/or cooked food products for culinary operations. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Requirements

Must be a minimum of 18 years of age.
High school diploma or G.E.D preferred.
6 Months of related experience or equivalent combination of education and experience preferred.
The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, possess proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight) as defined by hiring management.
Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.
Must be able to demonstrate and ensure that daily work performed is conducted within HACCP, NSF, OSHA, local department of health guidelines.
Ability to read, write and speak English required.
Strong customer service and interpersonal skills are required.
Ability to work as part of a team and to promote cooperative approach between departments.
Ability to work unsupervised.

Responsibilities

Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, etc.
Follow Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties.
Maintain standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest’s consumption.
Display knowledge of all emergency procedures including familiarity with SDS (Safety Data Sheets) for chemical usage.
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.
Must work well under pressure and meet multiple and sometimes competing deadlines.
Adhere to all corporate and local policies, procedures, and operating guidelines.
Must always demonstrate ethical and cooperative behavior with guests, co-workers and leadership.
Performs other duties as may be assigned by department and/or company management.
Follow all cleaning, sanitation and PPE position specific guidelines.