Cook (Sign-on Bonus for Experienced Cooks!!)

Danville Development•Danville, IL

3d•$15 - $21•Onsite

About The Position

Under the direction of the Chef, the Cook is responsible for food preparation, cooking, station operations, sanitation, and supporting daily kitchen service. Cooks are expected to follow recipes and established standards, maintain food quality and safety, work effectively as part of the kitchen team, and demonstrate increasing skill, independence, efficiency, and leadership as they progress through Cook 4, Cook 3, Cook 2, and Cook 1.

Requirements

Ability to obtain a gaming license.
Minimum of one (1) year experience as a prep cook, line cook, or specialty cook in a high-volume environment preferred.
Demonstrated successful performance in a cook role.
Ability to use knives, other hand-held instruments, and other food preparation equipment.
Ability to work flexible schedules, including nights, weekends and holidays is required.
Ability to deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable experience.
Commitment to routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
Must present an image of excitement and enthusiasm, while being able to project a professional appearance and demeanor.
Excellent interpersonal, organizational and communication skills.
Display strong work ethic and teamwork.

Nice To Haves

High School Diploma or equivalent preferred.
Culinary training in an accredited culinary degree program preferred.
Experienced cooks may be eligible for a $1,500 sign-on bonus, paid in six installments over the first six months of employment. To qualify, candidates must have prior cooking experience in a non-fast-food kitchen.

Responsibilities

Prepare food according to recipes, specifications, portion standards, and established procedures.
Complete daily food preparation and mise en place.
Maintain organized, clean, and properly stocked workstations.
Operate kitchen equipment safely and appropriately.
Maintain consistent food quality, portion control, cooking temperatures, and presentation.
Follow all food safety, sanitation, and cleanliness standards.
Properly label, date, rotate, and store food products.
Monitor product levels and communicate shortages or replenishment needs.
Communicate effectively with chefs, supervisors, and other kitchen team members.
Assist other kitchen stations and team members as directed.
Maintain a professional attitude and work effectively as part of the kitchen team.
Demonstrate reliability, dependability, and the ability to perform effectively during busy and high-volume service periods.
Identify and communicate equipment, product, or operational concerns to the appropriate supervisor.
Perform basic food preparation, including washing, peeling, chopping, portioning, and ingredient preparation (Cook 4).
Assist with station setup, mise en place, and service preparation (Cook 4).
Follow basic recipes, preparation procedures, and instructions accurately (Cook 4).
Develop foundational knife skills, cooking skills, kitchen knowledge, speed, and organization (Cook 4).
Assist more experienced cooks with station and service responsibilities (Cook 4).
Set up and maintain an assigned station according to kitchen standards (Cook 3).
Complete station mise en place accurately and efficiently (Cook 3).
Prepare and cook menu items during service with appropriate supervision (Cook 3).
Monitor ticket flow and communicate with other members of the kitchen line (Cook 3).
Maintain appropriate timing and organization throughout service (Cook 3).
Recognize and communicate basic station or service issues (Cook 3).
Assist other stations when necessary (Cook 3).
Independently operate an assigned cooking station, such as grill, sauté, fry, or broiler, during service (Cook 2).
Manage multiple tickets while maintaining appropriate timing and quality (Cook 2).
Execute menu items consistently according to established recipes and standards (Cook 2).
Recognize and resolve routine station and service problems independently (Cook 2).
Assist, train, and provide constructive guidance to less-experienced cooks (Cook 2).
Maintain composure, efficiency, and kitchen standards during high-volume service (Cook 2).
Lead an assigned kitchen station during service (Cook 1).
Assist with coordinating multiple stations and maintaining overall kitchen workflow (Cook 1).
Provide direction, coaching, and corrective feedback to other cooks as appropriate (Cook 1).
Mentor and support the development of less-experienced kitchen team members (Cook 1).
Identify operational problems and assist with developing effective solutions (Cook 1).
Assist management with maintaining kitchen procedures, standards, product organization, and service efficiency (Cook 1).
Support inventory, product organization, and stock control as directed (Cook 1).
Serve as a positive example of professionalism, teamwork, dependability, and work ethic (Cook 1).
Perform any duties on or off-site involving guest services and quality control including, but not limited to, special events, guest giveaways, crowd control, property cleanliness, and other hospitality functions as needed.
Maintain a clean, safe, hazard-free work environment within area of responsibility.
Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
Ensure prompt and discrete notification to senior management and/or the Ethics Hotline of any observation of illegal acts and/or internal ethics violations.
Perform other duties as assigned.