Cook II Jack Binions

Responsibilities

• Support Management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis.
• Prepare food utilizing various cooking techniques and equipment, including Station setup, prep work, frying, sauteing, etc.
• Service guests in a restaurant environment by greeting and seating guests, handling money transactions, managing wait times, clearing tables, and processing payments via cash, credit cards, comp cards, players club points, and travelers checks.
• 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, sauces as part of preparation of daily food service.
• Follow Standard Operational Procedures (SOPs) and production lists to meet required par levels and specifications for assigned station or duties at Horseshoe Indianapolis.
• Maintain standards of kitchen sanitation and cleanliness, ensuring the safe handling of food products for guest consumption.
• Display knowledge of all emergency procedures, including familiarity with Material Safety Data Sheets (MSDS) for chemical usage.
• Communicate consistently with supervising Chef, keeping them informed of all department activities, ensuring kitchen and equipment are in good working order, and maintaining a clean and hazard-free work area.
• Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.

Qualifications

• High School Diploma or GED required.
• College Degree or Culinary Arts Degree helpful.
• 2+ years experience in the Food Service Industry as a Cook I or similar position.
• The ability to set up and work multiple stations within the outlet or area, and moderate food knowledge consisting of Cook Level I plus, sauce, soup, stock production, seasoning, cooking styles, and techniques, plating presentation, and components, grades of meats, produce, dairy products, etc., based upon USDA standards.
• Ability to read, write, speak, and understand English, distinguish letters, numbers, symbols, and communicate professionally with co-workers and guests.
• Math skills, including the ability to measure, estimate, and multi-task, possess proper knife skills, and basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability) as defined by hiring management.
• The ability to use kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, etc., and demonstrate and ensure that daily work performed is conducted within HACCP guidelines.
• Ability to comply with safe and hazard-free work environment practices stipulated by Horseshoe Indianapolis, County/State/Federal Department of Health, and OSHA policies, procedures, and regulations.
• The ability to obtain an Indiana Horse Racing Commission License.
• Scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.
• The ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance, and handle heat from cooking appliances, food, and dish/glass/ware washing machines.
• Normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols.
• The ability to stand for duration of shift, walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).
• Continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces, and noise.
• Continuous exposure to potentially slippery floors.
• The ability to work in a highly populated fast-paced and noisy environment.
• This position performs functions of work outside the gaming space, with some performing all or a bulk of their work back of house.