Cook II - Banquets

Bally's Chicago•Evansville, IN

12d•Onsite

About The Position

This role is responsible for the proper preparation and presentation of all menu items in a banquet setting. The Cook II will perform a variety of cooking duties, including cleaning, cutting, and preparing meats, poultry, and seafood, as well as breading, cooking, and garnishing food. The position also involves assisting in training junior staff, maintaining a clean work area, and adhering to safety and sanitation standards. The Cook II must be knowledgeable of relevant regulations and company policies, and be able to work various shifts, including holidays and weekends.

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.
Always follow the Company Service Standards model.
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.
Responsible for ability to multitask many cooking items at once.
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, grill, sauté, and expedite as well as possess 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.
Assist in the training of Cook 3 and Steward/utility staff.
Responsible for 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.
Date all food containers and rotate food correctly.
Practice safety standards at all times.
Work 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, cut, 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 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.
Always follow the Company Service Standards model.
Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends.
Other duties may be assigned at any time.