Cook I - Banquets Evansville
Job description
STARTING WAGE: $15.00 PER HOUR ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Guides and leads other cooks and kitchen employees 2. Must be able to work independently at times when Culinary Management is not present 3. Staff, schedule, evaluate, train, develop and monitor culinary team 4. Work closely with the Room Chef and Sous Chefs 5. Able to correctly work all stations in the outlet with flexibility to assess and rotate within those areas to assist the team in keeping up with business demands 6. Reads menu to estimate food requirements and orders food from supplier or procures food from storage 7. Date all food containers and rotate food correctly 8. Practice safety standards at all times 9. Effectively Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles 10. Effectively Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles 11. Effectively Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. 12. Adds seasoning to foods during mixing or cooking 13. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked 14. Effectively Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders 15. Effectively Cuts, trims, and bones meat prior to cooking 16. Bakes bread, rolls, cakes, and pastry 17. Washes, peels, cut, and shreds vegetables and fruits to prepare them for use 18. Effectively Butchers chickens, fish, and shellfish 19. Prices items on menu 20. Knowledgeable of the Indiana Gaming regulations as well as Tropicana Evansvilles internal controls, policies and procedures 21. Ensures all departmental personnel follow the Thoughtful Service model at all times 22. Must be available for regularly scheduled work 23. May be required to perform other duties as assigned SUPERVISORY RESPONSIBILITIES: Assists with the supervision of the outlet staff when the culinary management is not present. Reports any staffing issues to the Sous Chef/Room Chef. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: Five years of Culinary Experience with a certificate or additional training from an accredited school and or related experience or training; or equivalent combination of education and experience with a demonstrated progression of career development. Must be at least at least 18 years old. CERTIFICATES, LICENSES, REGISTRATIONS: ServSafe Certification LANGUAGE SKILLS: Must be able to communicate effectively in English. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. MATHEMATICAL SKILLS: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance. COMPUTER SKILLS: Yes will assist culinary management with ordering and inventory Access to Gaming Facility: Gaming floor accessed to move between or work in food outlets Access to Sensitive Materials: No
