SPECIALTY COOK-ASIA

Boyd Gaming•Saint Charles, MO

10h•Onsite

About The Position

The Specialty Cook is responsible for providing superior service to both the internal and external customer. The Cook is also responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled or prepared in the pantry. The Specialty Cook is responsible for learning and being familiar with all the company’s room outlets, and for being able to answer general questions regarding the property. If working with the public anticipate the guests’ needs and respond appropriately with a sense of urgency. The Specialty Cook will read food orders from computer printouts, and prepare food items, according to established menu plans. Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests. The Specialty Cook will wash, slice, peel and/or cut various foods to prepare for cooking or serving. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. The Specialty Cook will ensure work procedures, quality standards and menu specifications are adhered to. In an open kitchen, guest interaction is a must. Engage the guest each time they come to your area. Explain product, ask questions, and build positive relationships with the guests. The Specialty Cook will coordinate and communicate on orders with dining room staff. Prepare all food items accurately in a timely manner. The Specialty Cook will complete all assigned prep items as written on prep sheet. Use and maintain all assigned areas and equipment in a sanitary, safe, and effective manner. The Specialty Cook will observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Responsible of having a full knowledge of the MSDS program. Consistent attendance at company/restaurant training programs as they are scheduled. The Specialty Cook will complete opening, closing and other side duties as assigned by the supervisors. Be in constant communication with Lead Cook and Sous Chefs. The Specialty Cook will pass all tests given including the training to retain the knowledge needed to be an effective team member. Maintain a well-groomed, neat, and clean appearance. The Specialty Cook will possess the ability to work harmoniously with coworkers. Possess the ability to work harmoniously with coworkers. The Specialty Cook will perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by management.

Requirements

At least two (2) years’ experience directly related to the accountabilities
Require reading and math skills for recipes and measurements
Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
Demonstrated understanding and knowledge of the application of sanitation procedures.
Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment and other jurisdictions
Must successfully pass background check
Must successfully pass an alcohol and drug screening
Must be able to pass culinary tasting for Specialty Cooks
Must be 21 years of age

Responsibilities

Properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled or prepared in the pantry.
Learning and being familiar with all the company’s room outlets, and for being able to answer general questions regarding the property.
Anticipating guests’ needs and responding appropriately with a sense of urgency.
Reading food orders from computer printouts, and preparing food items, according to established menu plans.
Preparing all food items according to standard recipes and menu to ensure consistency of products to the guests.
Washing, slicing, peeling and/or cutting various foods to prepare for cooking or serving.
Observing and testing foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Ensuring work procedures, quality standards and menu specifications are adhered to.
Engaging the guest each time they come to your area in an open kitchen.
Explaining product, asking questions, and building positive relationships with the guests.
Coordinating and communicating on orders with dining room staff.
Preparing all food items accurately in a timely manner.
Completing all assigned prep items as written on prep sheet.
Using and maintaining all assigned areas and equipment in a sanitary, safe, and effective manner.
Observing and enforcing Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
Having a full knowledge of the MSDS program.
Consistent attendance at company/restaurant training programs as they are scheduled.
Completing opening, closing and other side duties as assigned by the supervisors.
Being in constant communication with Lead Cook and Sous Chefs.
Passing all tests given including the training to retain the knowledge needed to be an effective team member.
Maintaining a well-groomed, neat, and clean appearance.
Performing all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
Performing all duties as assigned by management.