Cook I

Churchill Downs Incorporated•Miami Gardens, FL

1d•Onsite

About The Position

Calder Casino has a fun and high energy environment, and we are looking for talented and customer service driven individuals to join the team. We are devoted to creating Winning Experiences for our teammates, guests, and partners and are seeking for a talented Cook I to join our Culinary Team. We look forward to learning more about you if you are passionate about working in a team environment and creating tasty meals. Join us at Bigger. Better. Calder.

Requirements

Requires reading and math skills for recipes and measurements.
Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members.
Abilities demonstrated in handling the banquets and food outlet effectiveness.
Be in constant communication with the Lead Cook
Maintaining interpersonal working relationships among all personnel.
Oral and written communication skills.
Able to interact with internal and external guests in a friendly/fast manner.
All internal and external guests must be treated in a manner to ensure complete satisfaction. Always strive to exceed our guests’ expectations.
Ability to work effectively with others.
Ability to work in fast-paced environment.
Ability to perform all duties at a higher level of accuracy and speed than a Cook II.
Willingness to assume overall responsibility relative to the performance of the outlets, work flexible hours and handle high pressure deadlines.
High School Diploma or GED equivalence.
Ability to work the line in different locations i.e. Sauté, Broiler, Appetizer, Pantry, Pasta, Grill etc.
Must be able to complete any classes or certifications required.
Ability to obtain a valid gaming license.

Nice To Haves

Three-year minimum experience in food preparation and food knowledge is preferred.

Responsibilities

Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.
Provide excellent guest service to both internal and external guests.
Greet guests approaching service area.
Actively participates with staff to cook, prepare, dish-up and assemble all outlets food.
Adheres to control procedure for food costs and quality.
To encourage and abide by all health codes and hand-washing guidelines.
Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
Be able to create compound sauces and derivatives of the mother sauces including the knowledge of Beurre Blancs.
Prepare written food requisition for supplies and food items for production in the work station – inventory.
Other duties as assigned.