Cook - Club 38

Responsibilities

• Safely prepare food items, following menu specifications and standard recipes, for service to guests in all outlets.
• Must strive for picture perfect plate presentation.
• Always conduct oneself in a manner that reflects a positive professional image.
• Requires reading and math skills for recipes and measurements.
• Able to read, write, speak, and understand basic English to read recipes and communicate with other team members.
• Able to perform duties within hot to normal to cold temperature ranges.
• Able to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flattop.
• Able to grasp, bend, lift and/or carry, or otherwise, move or push goods on a food warmer weighing a maximum of 300 lbs. at a continuous schedule.
• Perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances.
• Able to organize and prioritize work and meet deadlines.
• Actively participates with staff to cook, prepare, dish-up and assemble all outlets food.
• Adheres to control procedure for food costs and quality.
• Performs all assigned side work to include replenishing/restocking workstation with supplies.
• Checks station before, during and after shift for proper set-up and cleanliness.
• Fully observes all safety procedures as well as clean as you go techniques.
• To encourage and abide by all health codes and hand washing guidelines.
• Able to read and gather all necessary items for recipe execution.
• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Makes salads, soup bases, fire up all equipment, gather product from other outlets, peel shrimp, prepare lobster tails, crack oysters, prepare stocks, blanch noodles or pasta, deep fry products, prepare plates for desserts, preparations of cold sauces, produces rices, stuffing’s, vegetables.
• Total knowledge of one station with some familiarization of two others in the outlet.

Qualifications

• Excellent guest service skills.
• Working knowledge of food storage, knife handling and sharpening, weights & measures, stocks, soups and sauces, plate presentations, recipes and yields, Health department regulations, sanitation, and safety regulations.
• Uses appropriate language when engaging guests and co-workers in conversation, communicates clearly and courteously, provides continued service to all guests.
• Determines the nature of guest concerns and takes appropriate action to resolve general concerns, obtains assistance from the proper personnel, as necessary.
• Strong organization skills.
• Ability to work collaboratively and communicate effectively with Team Members at all levels of the organization.
• One year minimum experience in food preparation and food knowledge.
• Must be able to perform all cooking duties.
• Must be able to fast pace with a sense of urgency.
• Must be able to complete any classes or certifications required by the State of CO or Ameristar Casinos, Inc.