Cook 3 (FT)

Essential Duties and Responsibilities

• Promote and maintain all steps of the ACES Customer Service program with each patron and Team Member you may encounter (see, smile, and say hello).
• Report to Executive Chef at start of shift to receive instruction as to daily specials and menu changes.
• Report any spoilage or shortage to Executive Chef immediately.
• Responsible for the daily preparation of food items.
• Set-up station according to restaurant guidelines.
• Proficient at Garde Manager & hot apps station.
• Conduct line checks prior to service and fills out station inventory sheets at the end of service.
• Manages and maintains relevant prep and par levels.
• Maintain workstation in accordance with Hollywood Casino Standards and Maryland Department of Health Standards.
• Maintain walk-in coolers in accordance with MD Department of Health Standards.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls and presentation specifications as set by the restaurant.
• Restocks all items as needed throughout shift.
• Prepares dishes for customers with food allergies or intolerances.
• Always stay productive and prepare for future needs as time allows.
• Respond in a positive and timely manner to all requests and feedback.
• Contribute to positively impact the morale of the kitchen

Qualifications

• Must be prepared to work in a fast-paced, high-pressure work environment while maintaining the organizational ability to identify and act on job duties quickly and effectively
• Must be prepared to work as a team member in a dynamic workplace and follow all safety procedures
• A culinary diploma and food safe certificate is preferred
• Will be standing the majority of time; Manual dexterity required to use knives and kitchen appliances.
• Is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell.
• Must occasionally lift and/or move more than 35 pounds.
• The Team Member Must be able to work in and around environment changes, as elevated heat in the kitchen and cold extremes
• Must demonstrate demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls and presentation
• Knowledge of methods and procedures for serving food, principles of sanitation and safe food handling