Cook

SPECIFIC DUTIES AND RESPONSIBILITIES

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations.  This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration.  It may be expanded to include other duties and responsibilities deemed necessary.

• Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.
• Actively participates with staff to cook, prepare, dish-up and assemble all outlets food.
• Provide excellent guest service to both internal and external guests
• Greets guests approaching service area
• Requires reading and math skill for recipes and measurements.
• Ability to read, write, speak and understand Basic English in order to read recipes and communicate with other team members.
• Adheres to control procedure for food costs and quality.
• To encourage and abide by all health codes and hand washing guidelines.
• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Be able to create compound sauces and derivatives of the mother sauces including the knowledge of Beurre Blancs.
• Prepare written food requisition for supplies and food items for production in the workstation – inventory.
• Other duties as assigned.

STANDARDS OF PERFORMANCE

• Abilities demonstrated in handling the banquets and food outlet effectiveness.
• Maintaining interpersonal working relationship among all personnel.
• Oral and written communication skills.
• Able to interact with internal and external guests in a friendly/fast manner.
• All internal and external guests must be treated in a manner to ensure complete satisfaction. Always strive to exceed our guests’ expectations.
• Ability to work in fast-paced environment
• Willingness to assume overall responsibility relative to the performance of the outlets, work flexible hours and handle high-pressure deadlines.

EDUCATION, TRAINING, AND EXPERIENCE

• Must have a high school diploma or equivalent
• Have a culinary school degree or 2 year technical college degree is preferred
• Must have at least 2-3 years of experience in a professional kitchen
• Must have advanced knowledge of culinary terms
• Must have advanced knowledge of culinary techniques and ability to execute recipes in a timely manner
• Must be able to work all stations in multiple assigned kitchens
• Must be able to assist in the training of Cook 1’s and 2’s in culinary skills
• Must be able to demonstrate expertise in breakfast cookery
• Must have advanced meat, fish, and poultry preparation and cooking ability
• Must have advanced meat, fish and poultry fabrication techniques
• Must have advanced soups, stocks and sauce preparation ability
• Food safe certification from recognized authority (ServSafe certification, etc.) is preferred
• Able to obtain and maintain a valid Kentucky gaming/racing license

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