Cook II - Banquets

Casino and•Evansville, IN

11d•Onsite

About The Position

This role is responsible for the proper preparation and presentation of all menu items, working closely with the Room Chef, Sous Chefs, and Cook 1 to ensure proper preparation, stocking, sanitation, and presentation required by management. The position involves a variety of cooking tasks, including preparing soups, salads, gravies, desserts, sauces, and casseroles, as well as baking bread, rolls, cakes, and pastries. The cook will also be responsible for butchering meats, poultry, and seafood, and must be able to work multiple stations. A strong understanding of Indiana Gaming regulations, internal controls, policies, and procedures is required, along with adherence to Company Service Standards. The role requires availability for regularly scheduled work, including a variety of hours, holidays, and weekends. This is a banquet-focused cooking position within a 24/7 casino operation.

Requirements

Must be able to stand and walk for prolong periods of time (7+ hours).
Knowledgeable of the Indiana Gaming regulations as well as internal controls, policies, and procedures.
Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends.

Nice To Haves

Assist in the training of Cook 3 and Steward/utility staff.
Able to correctly work multiple stations in the outlet.

Responsibilities

Cleans, cuts, and grinds meats, poultry, and seafood.
Dips food items in crumbs, flour, and batter to bread them.
Stirs and strains soups and sauces.
Grills, sautés, and expedites food.
Possesses good knife skills.
Weighs and measures designated ingredients.
Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
Stores foods in designated areas.
Assists in the training of Cook 3 and Steward/utility staff.
Responsible for the ability to multitask many cooking items at once.
Cleans work areas, equipment, and utensils.
Segregates and removes garbage, and steam cleans or hoses garbage containers.
Distributes supplies, utensils, and portable equipment.
Responsible for the proper preparation and presentation of all menu items.
Reads menu to estimate food requirements and orders food from supplier or procures food from storage.
Dates all food containers and rotates food correctly.
Practices safety standards at all times.
Works closely with the Room Chef, Sous Chefs and Cook 1 to ensure proper preparation, stocking, sanitation, and presentation required by management.
Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
Correctly measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
Adds seasoning to foods during mixing or cooking.
Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
Correctly carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
Bakes bread, rolls, cakes, and pastry.
Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
Correctly butchers chickens, fish, and shellfish.
Able to correctly work multiple stations in the outlet.
Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends.
Follows the Company Service Standards model.