Kitchen Crew

Churchill Downs Incorporated•Vinton, VA

About The Position

The Kitchen Crew member is responsible for food preparation according to departmental standards, greeting and attending to guests in the dining area, handling payments, and serving food. The role rotates among cooking, cashiering, serving, bussing, and dishwashing duties while maintaining guest-service, food-quality, safety, and sanitation standards. Compensation is $16.00 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.

Responsibilities

Greet guests, take orders, process cash, credit card, and comp payments, and provide a positive guest experience.
Set up and close the cash register, maintain the cash drawer, make correct change, issue receipts, complete required paperwork, and return cash to the Main Bank.
Prepare the assigned service area and ensure cashier supplies are available before service.
Follow customer-service and sequence-of-service standards and complete assigned side work.
Work across cooking, cashiering, serving, bussing, and dishwashing positions as assigned.
Prepare hot and cold foods, including entrees, vegetables, salads, burgers, desserts, sauces, accompaniments, and garnishes, following recipes and preparation sheets.
Coordinate advance food preparation using forecasts and headcounts to determine quantities.
Inspect food, ingredients, and plating for quality, cleanliness, presentation, and compliance with specifications.
Conduct required food-temperature checks, complete preparation records, and store food properly.
Operate, clean, maintain, and tear down kitchen equipment as needed.
Maintain a clean and sanitary work environment, including cleaning preparation areas, equipment, dishwashing areas, floors, pots, pans, and utensils.
Operate the dishwashing area, including emptying the dishwasher at least every two hours or as needed, washing and racking dishes, and managing bus tubs.
Remove trash as needed, clean and return trash cans, and monitor trash cans continuously.
Notify the F&B Manager about needed supplies and put away received deliveries.
Follow fire, departmental safety, food-handling, lifting, equipment-operation, and knife-use procedures.
Perform other related duties as assigned.