Kitchen, Crew

Churchill Downs Incorporated•Emporia, VA

About The Position

The Kitchen Crew member is responsible for preparing food according to departmental standards, greeting and assisting guests in the dining area, handling payments, and serving food. The role includes rotating among cooking, cashiering, serving, bussing, and dishwashing duties. The pay rate is $15.00 per hour. The position supports smooth food-service operations by preparing and presenting food to established recipes and standards, maintaining food safety and sanitation, preparing work areas and supplies for service, and completing assigned side work and closing tasks. Team members may also handle register setup and closeout, cash and payment processing, dishwashing, and cleaning duties. The role requires standing for the duration of the shift and may involve long hours, including nights, weekends, and holidays. The environment may be moderately to loudly noisy and can vary in crowds and smoke depending on station and guest volume.

Requirements

High school diploma or equivalent.
One to three years of related experience and/or training; other combinations of education and experience may be considered.
Excellent verbal and written communication skills.
Knowledge of gaming operations, rules, and regulations.
Ability to multitask.
Must obtain and maintain Serv-Safe certification.
Must obtain and maintain a valid racing license.

Responsibilities

Greet guests, take orders, and process cash, credit card, or comp payments while following cashiering and guest-service standards.
Obtain cash from the Main Bank and set up the cash drawer before a shift when assigned to the register.
Prepare cashier and front-of-house supplies, such as register tape, pens, cookies, cups, and paper supplies.
Compute bills accurately, make correct change, issue receipts, close out the register, complete required paperwork, and return cash to the Main Bank.
Prepare the assigned section or station for service before opening.
Follow service standards and use cost-control measures for supplies and ingredients.
Rotate among cooking, cashiering, serving, bussing, and dishwashing positions as needed.
Complete assigned side work before leaving the shift.
Maintain a clean and sanitary work environment and follow customer-service, food-safety, and sanitation procedures.
Prepare medium-complexity hot and cold foods, including sauces, butter, accompaniments, and garnishes, according to established recipes and guidelines.
Prepare entrees, vegetables, salads, burgers, and desserts using preparation sheets and recipes.
Plan advance preparation using forecasts and headcounts to determine quantities.
Inspect food and plating for quality, cleanliness, appearance, and presentation standards.
Perform required daily food-temperature checks and visually inspect ingredients and prepared items for quality and proper storage.
Complete preparation records and store food items properly at the end of meal service.
Operate kitchen equipment, including teardown, cleaning, and maintenance, and apply food-preparation and handling techniques.
Empty and clean the dishwashing machine every two hours or more often as needed.
Rack, rinse, wash, and put away plates efficiently; replace bus tubs with clean tubs; and wash dishes, pots, pans, and serving utensils.
Clean dishwashing areas, walls, sinks, work areas, and equipment; sweep and mop floors, including beneath tables and racks.
Remove trash as needed and at shift end, and clean and return trash cans to the dishwashing area.