What are the responsibilities and job description for the Cook III - Banquets position at Bally's?
|
• Guides and leads other cooks and kitchen employees. • Must be able to work independently at times when Culinary Management is not present. • Staff, schedule, evaluate, train, develop and monitor culinary team. • Work closely with the Room Chef and Sous Chefs. • 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. • 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. • Effectively Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. • Effectively Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. • Effectively 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. • Effectively Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders. • Effectively Cuts, trims, and bones meat prior to cooking. • Bakes bread, rolls, cakes, and pastry. • Washes, peels, cut, and shreds vegetables and fruits to prepare them for use. • Effectively Butchers chickens, fish, and shellfish. • Prices items on menu. • 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. |
