Cook II - Vintage Restaurant

Bally's Chicago•Shreveport, LA

9d•Onsite

About The Position

This position is responsible for executing all food production as determined by the Sous Chef, maintaining food quality specifications, and ensuring a clean and safe work environment. The role involves preparing ingredients, cooking various food items, and presenting dishes according to established standards. The cook will also handle special requests, manage inventory, and adhere to strict food safety and sanitation guidelines. This role operates within a casino environment and may involve exposure to fumes, airborne particles, moving mechanical parts, and chemicals, as well as working in a smoking environment.

Requirements

Completed attendance of Serv-Safe class.
Must be able to work in a smoking environment.

Responsibilities

Execute all food production as determined by the Sous Chef through production sheets.
Practice a "clean as you go" work ethic and utilize proper food handling techniques.
Prepare the proper amounts of food as requested by the Sous Chef.
Conduct self in a highly professional manner at all times.
Communicate with Stewards on all equipment cleaning needs.
Handle any special request made by the Sous Chef or external guest.
Maintain Bally’s Casino's food quality specifications as determined by the standard recipe.
Maintain a waste-free department by controlling production and utilizing returned food.
Responsible for the cleanliness of immediate work area and the process walk-in cooler.
Ensure ingredients and final products are fresh.
Follow recipes, including measuring, weighing and mixing ingredients.
Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.
Present, garnish and arrange final dishes.
Occasionally serve food.
Maintain a clean and safe work area, including handling utensils, equipment and dishes.
Handle and store ingredients and food.
Maintain food safety and sanitation standards.