Kitchen, Crew

Churchill Downs•Emporia, VA

About The Position

The Kitchen Crew team member is responsible for preparing food in accordance with departmental standards, greeting and attending to guests in the dining area, handling payments, and serving food. Team members may work in a variety of positions throughout a shift, including cooking, cashiering, serving, bussing, and dishwashing. The role requires following customer service, food preparation, presentation, safety, sanitation, and operational standards. The pay rate is $15.00 per hour.

Requirements

Excellent verbal and written communication skills.
Knowledge of gaming operations, rules, and regulations.
Ability to multitask.
High school diploma or equivalent.
One to three years of related experience and/or training; other combinations of education and experience may be considered.
Must obtain and maintain Serv-Safe certification.
Must obtain and maintain a valid racing license.
Ability to stand for the duration of the shift and perform the listed physical activities, including walking, reaching, climbing or balancing, and bending, stooping, kneeling, crouching, or crawling.
May be required to lift up to 50 pounds.

Responsibilities

Greet guests, take orders, process cash, credit card, or comp payments, and provide a positive guest experience.
Set up the cash drawer and cashier supplies before service; accurately process bills, make change, issue receipts, close the register, complete paperwork, and return cash to the main bank.
Ensure the assigned service area or position is ready before opening.
Follow customer service and sequence-of-service standards and complete assigned side work before leaving the shift.
Prepare hot and cold foods, including entrees, vegetables, salads, burgers, desserts, sauces, butter, accompaniments, and garnishes, using established recipes and preparation sheets.
Plan advance food preparation using forecasts and headcounts to determine quantities.
Inspect food and ingredients for quality, verify presentation standards, perform required temperature checks, and store food properly.
Complete preparation records and store food items properly at the close of meal service.
Operate, clean, dismantle, and maintain kitchen equipment according to applicable procedures.
Maintain a clean and sanitary work environment and follow safety and sanitation standards.
Clean food preparation areas and equipment, empty the dishwashing machine as needed and at least every two hours, and wash dishes, pots, pans, and utensils.
Rack, rinse, wash, and store dishes; manage bus tubs; clean the dish area; sweep and mop floors; and remove trash during and at the end of shifts.
Use cost-control measures for items such as napkins, condiments, scoops, scales, and utensils.