Kitchen, Crew

Churchill Downs Incorporated

1d•Onsite

About The Position

Colonial Downs Group (CDG) is owned and operated by Churchill Downs Incorporated and consists of several different brands across Virginia: Colonial Downs Racetrack, Rosie’s Gaming Emporium, Rosie’s Game Room, and Virginia Horseplay. CDG is an inclusive and fun place to work, celebrating unique approaches and points of view, believing diversity drives excellence, and fostering continuous learning, evolution, and growth through mutual respect and collaboration. The Kitchen Crew is responsible for food preparation in accordance with departmental standards, greeting and attending guests in the dining area, cash handling, and serving food.

Requirements

Excellent verbal and written communication skills.
Knowledge of gaming operations, rules, and regulations.
Ability to multi-task.
High school diploma or equivalent.
One to three years of related experience and/or training in related field.
Must obtain and maintain Serv-Safe certification.
Must obtain and maintain a valid racing license.

Responsibilities

Greets each guest upon arrival; receives cash, credit cards, or comps from customers as payment.
Follows through on cashier ordering process to ensure our standards for order taking are met and create a great guest experience.
When working the cash register obtains cash from Main Bank and sets up cash drawer prior to shift (must be ready 10 minutes prior to appointed time).
When working the front ensures shift is set up for success such as cashier supplies (register tape, pens, cookies, cups, and any other paper supplies).
Ensures accuracy in computing bill on cash register; makes correct change and issues receipt.
Closes register at end of each shift to include counting down drawer and completing necessary paperwork.
Returns cash to the main bank.
Assures assigned section or position is ready for service prior to opening shift.
Ensures quality service standards are followed; uses cost control measures (i.e. napkins, condiments, scoops, scales, and utensils, etc.).
Works varying positions throughout the shift: cooking, cashiering, serving, bussing, and dishwashing.
Adheres to established policies and procedures regarding customer service standards and sequence of service standards.
Completes all assigned side work prior to leaving shift.
Maintains a clean and sanitary work environment.
Provides medium complexity hot and cold food preparation, such as sauces and butter, including accompaniments and garnishes in accordance to established recipes and guidelines.
Maintains comprehensive knowledge of advanced food preparation and handling techniques.
Maintains knowledge of all kitchen equipment operation, including tear down, cleaning, and maintenance.
Maintains extensive knowledge of safety and sanitation rules and practices and follows through on enforcing those standards.
Prepares entrees, vegetables, salads, burgers, and desserts following preparation sheets and provided recipes.
Coordinates advance preparation as indicated, utilizing forecasts and headcounts to determine quantities required.
Visually inspects all food sent from kitchen and ensures plates are clean, appetizing, and presentation standards according to standards.
Completes food temperature checks daily as required to ensure all items are prepared safely for our guests.
Ensures quality assurance by visually inspecting the quality of the ingredients and ensuring all items are prepared and stored to spec.
Completes preparation records and stores food items properly at close of meal service.
Cleans work area and equipment used in food preparation and ensures that others do the same.
Cleans and empties dishwashing machine every 2 hours or more if needed.
Racks, rinses, washes, and places plates in accordance with organizational practices quickly and efficiently.
Removes bus tubs from cart upon arrival in dish area and replaces with clean tub for service.
Washes all dishes, wipes down walls and dish area; cleans pots and pans sink prior to breaks and close of shift.
Sweeps and mops floors, including under all tables and racks.
Cleans and dries pots, pans, and serving utensils before being stored.
Removes trash during shift as needed and at the end of each shift; includes cleaning and returning trashcans to dishwashing area.
Checks trash cans continuously.
Notifies F&B Manager of any needed supplies for prep, dish area, dry storage, and other items needed for operations.