Cook III - Sportsbook and Bar

Responsibilities

• Guides and leads other cooks and kitchen employees.
• Must be able to work independently at times when Culinary Management is not present.
• Staff, schedule, evaluate, train, develop and monitor culinary team.
• Work closely with the Room Chef and Sous Chefs.
• Able to correctly work all stations in the outlet with flexibility to assess and rotate within those areas to assist the team in keeping up with business demands.
• Reads menu to estimate food requirements and orders food from supplier or procures food from storage.
• Date all food containers and rotate food correctly.
• Practice safety standards at all times.
• Effectively Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Effectively Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Effectively Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Adds seasoning to foods during mixing or cooking.
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
• Effectively Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
• Effectively Cuts, trims, and bones meat prior to cooking.
• Bakes bread, rolls, cakes, and pastry.
• Washes, peels, cut, and shreds vegetables and fruits to prepare them for use.
• Effectively Butchers chickens, fish, and shellfish.
• Pricess items on menu.

Qualifications

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
• The requirements listed are representative of the knowledge, skill, and/or ability required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• May work independently at times but still needs supervision and guidance.
• Must be at least 18 years of age.