Deli Cook

Boyd Gaming•Saint Charles, MO

19h

About The Position

The Cook safely prepares food items according to menu specifications and standard recipes for service to Guests in all outlets, with an emphasis on consistent quality and picture-perfect plate presentation. The role includes reading recipes, gathering ingredients, preparing and assembling food, making hot and cold sauces, and working across kitchen stations such as sauté, broiler, appetizer, pantry, pasta, and grill. The Cook maintains a clean, properly stocked workstation, follows food-cost and quality controls, organizes work to meet deadlines, and communicates with other Cooks and Sous Chefs. The position also includes training lower-level Cooks in equipment use and performing assigned side work. It requires handling kitchen equipment and knives, as well as physical tasks including lifting and moving goods up to 150 pounds and prolonged standing and walking.

Requirements

At least one year of experience in food preparation and food knowledge.
Ability to perform all cooking duties.
Knowledge of sauce preparation.
Reading and math skills sufficient to follow recipes and measurements.
Knowledge of two kitchen stations and some familiarization with two additional stations.
Basic knife skills.
Knowledge of the MSDS program.
Ability to complete classes or certifications required by the state of Missouri or Ameristar Casinos, Inc.
Must be at least 18 years old.
Ability to handle small, delicate, and sensitive equipment, including knives, requiring fine finger dexterity.
Ability to grasp, bend, lift, carry, move, or push goods weighing up to 150 pounds.
Ability to perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances.

Nice To Haves

Culinary education is encouraged; no schooling is required.

Responsibilities

Safely prepare food items according to menu specifications and standard recipes for service to Guests.
Ensure consistency of food products and strive for picture-perfect plate presentation.
Create order lists for recipe preparations.
Communicate clearly with other Cooks and Sous Chefs.
Train lower-level Cooks in the proper use of equipment.
Read recipes and gather items needed for recipe execution.
Cook, prepare, dish up, and assemble food for the outlet.
Follow food-cost and quality-control procedures.
Perform assigned side work, including replenishing and restocking the workstation.
Check the station before, during, and after shifts for proper setup and cleanliness.
Organize and prioritize work and meet deadlines.
Work kitchen line stations including sauté, broiler, appetizer, pantry, pasta, and grill.
Prepare hot and cold sauces.
Perform duties with greater accuracy and speed than an Assistant Cook.
Operate kitchen equipment, including slicers, steamers, deep fryers, ovens, broilers, grills, mixers, braising equipment, kettles, and flat tops.