Cook II - Brew Brothers

Caesars Entertainment • Shelbyville, IN

1d

About The Position

Cook II supports management in producing raw and cooked food products for culinary operations at Horseshoe Indianapolis. The role involves preparing food safely and efficiently using a range of cooking techniques and kitchen equipment, setting up stations, and completing prep work. It also includes restaurant guest-service tasks such as greeting and seating guests, handling payments, rotating server stations, managing wait times, clearing tables, and processing cash, credit card, comp, players club points, and travelers check transactions. This position does not involve functions related to casino gambling by patrons.

The employee helps operate multiple kitchen stations, supports and coaches Cook Level I employees, prepares stocks, soups, and sauces, follows standard operating procedures and production lists, and maintains food quality, quantity, storage, rotation, sanitation, and safe food handling. The position requires communication with the supervising Chef and attention to kitchen and equipment safety and cleanliness. Work takes place indoors and/or outdoors, primarily outside the gaming space, in a fast-paced environment with physical demands and exposure to varying temperatures, noise, wet surfaces, and cooking smoke.

Requirements

• High school diploma or GED.
• Two years of experience in the food service industry as a Cook I or in a similar position.
• Ability to set up and work multiple stations and demonstrate moderate food knowledge, including sauce, soup, and stock production; seasonings; cooking styles and techniques; plating; and food components and grades based on USDA standards.
• Ability to read, write, speak, and understand English and communicate professionally with coworkers and guests.
• Math and measurement skills, ability to estimate and multitask, proper knife skills, and basic food knowledge covering product specifications such as size, shape, color, package size, weight, growing season, origin, and seasonal availability.
• Trained ability to use kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, and sealers.
• Ability to perform daily work within HACCP guidelines and comply with Horseshoe Indianapolis, health department, and OSHA safety requirements.
• Ability to obtain an Indiana Horse Racing Commission license.
• Scheduling flexibility; may be required to work weekends, holidays, overnight, or overtime based on scheduling and business needs.
• Ability to lift up to 50 pounds, push or pull 150 to 250 pounds on a pushcart, enter walk-ins ranging from -10 to 140 degrees Fahrenheit with or without assistance, and tolerate heat from cooking appliances and dishwashing equipment.
• Normal or corrected vision and ability to distinguish letters, numbers, and symbols.
• Ability to stand for the duration of a shift, walk frequently, bend, reach up to six feet, and perform standing, sitting, walking, lifting, reaching, pushing, pulling, and grasping.
• Ability to work in a fast-paced, highly populated, noisy environment, navigate potentially slippery floors, work in small spaces with three-foot-wide access, and have constant contact with employees and guests.
• College degree or culinary arts degree is helpful.

Nice To Haves

• College degree or culinary arts degree.

Responsibilities

• Practice, support, and promote Horseshoe Indianapolis's company-wide culture and Excellent Service Standards.
• Safely and efficiently produce food products while controlling quality, quantity, par levels, storage, and rotation; perform cutting, slicing, sautéing, frying, mixing, and grilling.
• Assist with setting up and operating multiple stations, and coach Cook Level I employees in cross-utilization and advancement opportunities.
• Prepare stocks, soups, and sauces for daily meal service.
• Follow standard operating procedures and production lists to meet par levels and specifications for assigned stations or duties.
• Maintain kitchen sanitation and cleanliness and handle food safely for guest consumption.
• Know emergency procedures, including familiarity with Material Safety Data Sheets for chemical usage.
• Communicate regularly with the supervising Chef about department activities; keep the kitchen and equipment in good working order and the work area clean and hazard-free, reporting unsafe or faulty conditions immediately.
• Greet and seat restaurant guests; handle payments, server station rotation, wait times, table clearing, and transactions including cash, credit cards, comps, players club points, and travelers checks.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED