Cook III - Drylands

Zia Park Casino Hotel Racetrack•Hobbs, NM

11h•$16•Onsite

About The Position

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment. Click HERE to discover how we empower team members to grow, thrive, and advance in their careers. WE LOVE OUR WORK. Essential Duties & Responsibilities: Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, etc. Assist with set up and operation of multiple outlets, coach Cook Level I and II for cross utilization of labor and upward mobility opportunities. Produce Stocks, Soups, Sauces as part of preparation of daily food service. Follow Standard Operational Procedures and production list to meet required par levels and specifications for assigned station or duties. Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all regarding the safe handling of food products for guest’s consumption. Display knowledge of all emergency procedures including familiarity with Material Data Sheets for chemical usage. Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order. Must work well under pressure and meet multiple and sometimes competing deadlines. Adhere to all corporate and local policies, procedures, and operating guidelines. Must always show ethical and cooperative behavior with guests, co-workers, and leadership. Performs other duties as may be assigned by department and/or company management. Follow all cleaning, sanitation, and PPE position specific guidelines.

Requirements

You must be a minimum of 18 years of age.
High school diploma or G.E.D required.
2 Years of related experience or equivalent combination of education and experience.
Advanced food knowledge consisting of Cook Level 2 international cooking styles and techniques, specialty raw products and use, menu engineering (development) and beginning knowledge of wine and food pairing. Experience in banquet production.
Must be able to obtain SERV Safe certification.
The position requires math skills as well as the ability to measure, and estimate, and the ability to multitask, possess proper knife skills, basic food knowledge inclusive of specifications as defined by hiring management.
Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.
Must be able to demonstrate and ensure that daily work performed is conducted within HACCP, NSF, OSHA, local department of health guidelines.
Ability to read, write and speak English required.
Strong customer service and interpersonal skills are required.
Ability to work as part of a team and to promote cooperative approach between departments.
Ability to work unsupervised.

Nice To Haves

Associate’s/Technical Degree in Culinary preferred.

Responsibilities

Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, etc.
Assist with set up and operation of multiple outlets, coach Cook Level I and II for cross utilization of labor and upward mobility opportunities.
Produce Stocks, Soups, Sauces as part of preparation of daily food service.
Follow Standard Operational Procedures and production list to meet required par levels and specifications for assigned station or duties.
Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all regarding the safe handling of food products for guest’s consumption.
Display knowledge of all emergency procedures including familiarity with Material Data Sheets for chemical usage.
Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free.
Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.
Must work well under pressure and meet multiple and sometimes competing deadlines.
Adhere to all corporate and local policies, procedures, and operating guidelines.
Must always show ethical and cooperative behavior with guests, co-workers, and leadership.
Performs other duties as may be assigned by department and/or company management.
Follow all cleaning, sanitation, and PPE position specific guidelines.

Benefits

wellness programs designed to support our team members' financial, physical, and mental well-being
day-one medical coverage
401(k) matching
annual performance bonus
Paid time off is earned according to the local policy and increases with the length of employment

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