Cook - Floor Service

Ameristar Casino Hotel Vicksburg•Vicksburg, MS

11d

About The Position

The Cook - Floor Service prepares food items according to established recipes, menu plans, and quality standards, ensuring products are consistent and delivered accurately and on time. The role includes reading computer-printed orders, completing prep-sheet tasks, and coordinating orders with dining room staff. The Cook also learns the facility’s room outlets and answers general questions about the property. Responsibilities include maintaining assigned work areas and equipment in a sanitary, safe, and effective manner; following Health Department requirements for food handling, storage, steam-table temperatures, and cleanliness; and completing opening, closing, and other assigned side duties. The position involves communicating with the Lead Cook and Sous Chefs, attending scheduled company training, following the Standard Operating Procedures manual, and maintaining confidentiality in company matters.

Requirements

High school diploma or equivalent.
At least one year of experience as a line cook.
Strong written and verbal communication skills.
Fluency and literacy in English.
Ability to maintain confidentiality and professionalism.
Basic reading and math skills for recipes and measurements.
Ability to work collaboratively and communicate effectively with team members at all organizational levels.
Demonstrated ability to prepare a wide variety of food items to standard in a high-volume, fast-paced operation.
Demonstrated understanding and knowledge of sanitation procedures.

Nice To Haves

Degree in culinary arts or a recognized apprenticeship.

Responsibilities

Learn the facility’s room outlets and answer general questions about the property.
Read food orders from computer printouts and prepare items according to established menu plans.
Prepare food according to standard recipes and menus to ensure consistent products.
Wash, slice, peel, and cut foods in preparation for cooking or serving.
Check food for doneness using appropriate methods.
Follow established work procedures, quality standards, and menu specifications.
Coordinate with dining room staff and communicate orders.
Prepare food accurately and in a timely manner.
Complete prep items as listed on prep sheets.
Maintain assigned areas and equipment in a sanitary, safe, and effective manner.
Follow Health Department regulations for food handling, storage, steam-table temperatures, and workplace cleanliness.
Attend scheduled company training programs.
Complete opening, closing, and other side duties as assigned by supervisors.
Communicate as needed with the Lead Cook and Sous Chefs.
Follow the Standard Operating Procedures manual and company and departmental standards.
Maintain strict confidentiality in company matters.