WB's Specialty Line Cook

Boyd Gaming•Michigan City, ND

9h•$20•Onsite

About The Position

Able to read, convert recipes according to production requirements. Follow all approved recipes and plate presentations. Serve all guests according to established standards of quality and pre-determined timeliness and portions. Receive and understand food orders from Lead Line Cook, Expeditor or Ticket; coordinate orders for pick up Cook food orders for specific cuisine or style according to memorized standard recipes in a timely manner Control waste by monitoring proper rotation, storage, and quantity controls Work and communicate with kitchen staff and food servers Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount Must have strict compliance with the Blue Chip Employee Handbook and Policy and Procedure Manual Able to read, convert recipes according to production requirements Acquired knowledge of sanitation according State and Federal guidelines Work efficiently and accurately in operating mode Maintain a positive work environment Follow all approved recipes and plate presentations Serve all guests according to established standards of quality and pre-determined timeliness and portions Assure that all food preparation and service areas are in accordance with the local, State, and Federal Health Department Codes Cooking applications vary based on complexity Ensure all food products are according to approved specifications Follow recipes precisely and understand mis en place Performs all relative miscellaneous duties as directed by supervisor/manager.

Requirements

Temperatures above 85 degrees in the Hot Kitchen
Periodically pushing and pulling heavy carts
Walking long distances with heavy food products
Repetitive heavy lifting
Good hand/eye coordination
Continuous standing, walking for long periods
Periodically pushing and pulling heavy carts and lifting products in proper storage areas
Ability to work in contrasting hot and cold areas
Tasting food and evaluating quality points at each stage of preparation
Detail oriented
Lift food items sometimes as heavy as 100 pounds
Ability to read and convert recipes in direct proportion
Ability to effectively communicate in English
Must be able to understand French terminology as it applies to cooking applications
Serv-Safe Certified

Nice To Haves

High School diploma or equivalent preferred
Culinary Apprenticeship or an Associate’s degree in Culinary Arts

Responsibilities

Read, convert recipes according to production requirements.
Follow all approved recipes and plate presentations.
Serve all guests according to established standards of quality and pre-determined timeliness and portions.
Receive and understand food orders from Lead Line Cook, Expeditor or Ticket; coordinate orders for pick up.
Cook food orders for specific cuisine or style according to memorized standard recipes in a timely manner.
Control waste by monitoring proper rotation, storage, and quantity controls.
Work and communicate with kitchen staff and food servers.
Create and ensure a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount.
Comply with the Blue Chip Employee Handbook and Policy and Procedure Manual.
Acquire knowledge of sanitation according to State and Federal guidelines.
Work efficiently and accurately in operating mode.
Maintain a positive work environment.
Assure that all food preparation and service areas are in accordance with the local, State, and Federal Health Department Codes.
Ensure all food products are according to approved specifications.
Follow recipes precisely and understand mis en place.
Perform all relative miscellaneous duties as directed by supervisor/manager.