Cook II - Sportsman's

Bally's Chicago•Shreveport, LA

2d•Onsite

About The Position

This position is responsible for the execution of all food production as determined by the Sous Chef, maintaining food quality specifications, and ensuring a positive guest and employee experience. The role requires adherence to strict safety and sanitation procedures, proper food handling techniques, and maintaining a waste-free department. The cook will also assist with preparation and production of menu items, clean kitchen equipment, and handle special requests.

Requirements

Completed attendance of Serv-Safe class.

Responsibilities

Execution of 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: i.e., wearing plastic gloves, proper uniform including hat and clean kitchen towels.
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.
Assist with preparation and production of menu items following standardized recipes and procedures.
Follow safety/sanitation procedures in handling of food/equipment.
Serve and dish up foods, adhering to standardized portions, as required.
Clean kitchen and wash/clean kitchen utensils and equipment.
Assist in special cleaning projects, as assigned.
Create a positive guest employee experience.