Cook II - Sportsbook and Bar

•         Cleans, cuts, and grinds meats, poultry, and seafood.

•         Dips food items in crumbs, flour, and batter to bread them.

•         Stirs and strains soups and sauces, grill, sauté, and expedite as well as possess good knife skills.

•         Weighs and measures designated ingredients.

•         Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.

•         Stores foods in designated areas.

•         Assist in the training of Cook 3 and Steward/utility staff.

•         Responsible for ability to multitask many cooking items at once.

•         Cleans work areas, equipment, and utensils, segregates, and removes garbage, and steam

cleans or hoses garbage containers.

•         Distributes supplies, utensils, and portable equipment.

•         Responsible for the proper preparation and presentation of all menu items.

•         Reads menu to estimate food requirements and orders food from supplier or procures food

from storage.

•         Date all food containers and rotate food correctly.

•         Practice safety standards at all times.

•         Work closely with the Room Chef, Sous Chefs and Cook 1 to ensure proper preparation,

stocking, sanitation, and presentation required by management.

•         Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and

steam kettles.

•         Correctly Measures and mixes ingredients according to recipe to prepare soups, salads,

gravies, desserts, sauces, and casseroles.

•         Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.

•         Adds seasoning to foods during mixing or cooking.

•         Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.

•         Correctly carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.

•         Bakes bread, rolls, cakes, and pastry.

•         Washes, peels, cut, and shreds vegetables and fruits to prepare them for use.

•         Correctly Butchers chickens, fish, and shellfish.

•         Able to correctly work multiple stations in the outlet.

•         Must be able to stand and walk for prolong periods of time (7 hours).

•         Knowledgeable of the Indiana Gaming regulations as well as internal controls, policies, and          procedures.

•         Always follow the Company Service Standards model.

•         Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and   weekends.

•         Other duties may be assigned at any time.