Bistro - Cook III

Responsibilities

• In the absence of a Sous Chef, may oversee a food outlet.
• Maintains a clean and sanitary work area.
• Prepares daily soups, sauces, and major high-value food items.
• Utilizes left-over foods and ensures no shortage of prepared food during operation.
• Works closely with Sous Chef.
• Possesses advanced knife skills.
• Rotates all foodstuffs and ensures all cooks utilize food product using the FIFO method.
• Keeps all refrigerators, freezers, and dry storage areas organized; reports any items that are low or out of stock.
• Wears appropriate uniform: chef coat, wardrobe-issued pants, socks, slip-resistant black shoes, cook’s beanie, or hair net.
• Provides service reflecting the company culture of Satisfaction, Togetherness, Appreciation, and Recognition (S.T.A.R.).
• Reports any Internal Control or State Regulation violations related to gaming activity to the on-site IGC Agent, Security, and Supervisor on Duty.
• Performs miscellaneous duties as assigned.
• May produce banquet food product.

Requirements

• Three years of previous kitchen experience.
• High school diploma or equivalent preferred.
• Ability to communicate effectively under high stress at all times.
• Understands and complies with all Company and departmental rules and regulations.
• Indiana Gaming Commission Occupational License – Level 3.
• Must view sanitation and food handling video and follow established guidelines.