Cook II (Guy's)

Responsibilities

• Prepare, sautéed, broiled, fried, baked and grilled food items in accordance to kitchen needs.
• Operate grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs.
• Perform preliminary preparation work in a timely manner.
• Ensure ingredient supply levels are accurate.
• Move items from shelves to carts and transport to assigned stations for restocking purposes.
• Maintain the required par of food items in their assigned station from support areas throughout the property.
• Maintain a sanitary and organized work area and ensure all areas assigned are clean and free of debris.
• Demonstrate proper care, storage, use and cleaning of all tools and equipment.
• Follow proper zoning procedures, returning/storing product and equipment to designated areas.
• Demonstrate competent product knowledge by correctly storing and handling of all perishables, maintaining quality, security, value and integrity.
• Prepare food products according to standard recipes and specifications and demonstrate positive responses to training by leadership.
• Effectively communicate with other team members.
• Verbally acknowledge leadership instructions, respond in a professional manner.
• Responsible for the daily cleaning and detail of all restaurant walk-ins, reach-ins, all types of smokers, warmers, pantry stations, hot lines, speed racks, mixers, stainless steel tables, table ovens.
• Accountable for meeting or exceeding all State of Mississippi and Horseshoe sanitation requirements (ServSafe).
• Supports safety and accident prevention programs (non-slip footwear, knife handling, proper lifting).
• Adhere to garbage separation and disposal as per standards.
• Perform other duties as assigned.

Qualifications

• Preferred: High School diploma or equivalent; more than one year of culinary experience or formal culinary education.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Work requires ability to work from a standing position for extended periods of time.
• Work requires a neat appearance with good personal hygiene.
• Work requires the ability to read, understand and follow recipes precisely.
• Must be physically mobile with reasonable accommodation.
• Must be able to lift and carry up to 100 lbs.
• Must be able to push or pull 70 lbs.
• Must be able to reach above and below the shoulder, grip small items, bend, stoop and twist while carrying supplies to and from storage areas; able to stand and walk for up to four hours.
• Must be able to work in a fast-paced environment, multiple tasks to be handled under time constraint.
• Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.
• Must be able to work in areas containing dust, second hand smoke, varying noise and temperature levels, lighting, vibration, crowds and air quality.
• Must be flexible with schedule, including nights, weekends, and holidays as required.

About the Role

The Cook II is responsible for preparing recipes and food items in accordance with the culinary leadership requirements at Horseshoe Tunica. This role involves a variety of duties including food preparation, equipment operation, inventory management, and maintaining a clean and organized workspace. The position also requires effective communication skills and the ability to work in a fast-paced, high-volume environment.