Cook II Brew

About the role

Cook II supports Management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis. This position prepares food using various cooking techniques and equipment, including station set-up, prep work, frying, sautéing, and more. Additionally, the role involves serving guests in a restaurant environment by greeting and seating guests, handling money transactions (cash, credit card, comp, players club points, and travelers checks), managing wait times, clearing tables, and processing checks. This position does not involve any functions related to casino gambling by patrons.

Responsibilities

• Practice, support, and promote Horseshoe Indianapolis Company-wide culture and demonstrate Excellent Service Standards at all times.
• Ensure safe and efficient production of food products, including quality and quantity control, par levels, food storage, and product rotation (cutting, slicing, sautéing, frying, mixing, grilling, etc.).
• Assist with set-up and operation of multiple stations within the area; coach Cook Level I for cross-utilization of labor and upward mobility opportunities.
• Produce stocks, soups, and sauces as part of daily food preparation for meal service.
• Follow Standard Operational Procedures (SOPs) and production lists to meet required par levels and specifications for assigned stations or duties.
• Maintain kitchen sanitation and cleanliness standards, including safe handling of food products for guest consumption.
• Demonstrate knowledge of all emergency procedures, including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.
• Communicate consistently with the supervising Chef regarding department activities, kitchen and equipment status, and ensure a clean, hazard-free work area.
• Notify the supervising Chef immediately if kitchen or equipment is not in safe working order.

Requirements

• High School Diploma or GED required; College Degree or Culinary Arts Degree is helpful.
• Minimum of 2 years of experience in the Food Service Industry as a Cook I or similar position.
• Ability to set up and work multiple stations within an outlet or area.
• Moderate food knowledge, including sauce, soup, and stock production, seasonings, cooking styles, plating presentation, grades of meats, produce, and dairy products based on USDA standards.
• Ability to read, write, speak, and understand English; distinguish letters, numbers, and symbols; and engage in daily professional communication with co-workers and guests.
• Math skills for measuring, estimating, and multitasking; proper knife skills and basic food knowledge (specifications such as size, shape, color, package size, weight, growing season, origin, and seasonal availability).
• Trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, and sealers.
• Ability to ensure daily work is conducted within HACCP guidelines.
• Compliance with safe and hazard-free work environment practices as stipulated by Horseshoe Indianapolis, County/State/Federal Department of Health, and OSHA policies.
• Must obtain an Indiana Horse Racing Commission License.
• Scheduling flexibility; may be required to work weekends, holidays, overnight, or overtime based on business needs.

Additional Requirements

• Ability to lift up to 50 lbs and push or pull 150 to 250 lbs using a pushcart.
• Ability to work in extreme temperatures, including walk-ins ranging from -10°F to 140°F, and handle heat from cooking appliances and dishwashing machines.
• Normal or corrected vision to distinguish letters, numbers, and symbols.
• Ability to stand for the duration of the shift, walk frequently, bend, and/or reach up to 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).
• Work is performed indoors and/or outdoors with continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces, and noise.
• May involve trained chemical usage and constant contact with fellow employees and guests.
• Work area may contain cigar, cigarette, or cooking smoke.
• Work may be performed in small areas with 3 ft. wide access.
• Tasks are performed primarily from a non-sitting position (approximately 95% standing/walking and 5% sitting).
• Must navigate safely on potentially slippery floors.
• Must work in a highly populated, fast-paced, and noisy environment.
• This position performs work outside the gaming space, with some or all duties conducted back of house.