SER Line Cook Banquets FT

Essential Duties And Responsibilities

• Aid in producing high volumes of exquisite food items while strictly following recipes.
• Maintain all sanitation rules and regulations.
• Cook or heat food for assigned station or location; cook menu items to guest's request.
• Set up and tear down service line; stock products as needed.
• Prep food products for daily production and execution of menus.
• Maintain proper food rotation, first in first out.
• Ensure food is maintained at proper temperatures.
• Keep all equipment in an "as new" state.
• Produce all food products consistently without compromising quality.
• Follow the standard for the storage and handling of all food products.
• Prepare food to very high standards of taste and plate presentation.
• Properly present all products in accordance with Outlet standards.
• Maintain composure and produce in high volumes during peak volume times.
• Communicate with front and back of house any issues or problems.
• Keep area neat, clean, and organized.
• Ensure that only the highest quality of foods are prepared and presented to guests and associates.
• Assist stewarding and custodial in daily kitchen cleanliness and maintenance (i.e., sweeping and mopping) and in ware cleaning areas (i.e., washing pots, pans and dishes).
• Provide excellent customer service for all internal and external customers of the operations at all times.
• Provide solutions for customer concerns and continually focus on customer service as our top priority.

Minimum Qualifications

• Must be at least 18 years of age.
• Six months of restaurant cooking experience with increasing levels of responsibility, or six months of SECR internal Culinary training.
• Must be able to pass background check to meet the employment eligibility requirements as they pertain to the position.

Knowledge, Skills, And Abilities

• Knowledge of a full range of food preparation, principles, and procedures related to cooking in large quantities.
• Knowledge of food safety and sanitation regulations and procedures.
• Skill in providing superior guest service to external and internal guests.
• Skill in the operation, breakdown, and cleaning of commercial food service equipment used in quantity food production.
• Skill in managing various cooking processes so that food items are served at their peak taste, texture and appearance with minimum holding periods.
• Skill in safely operating various cooking equipment and kitchen appliances.
• Skill in carrying out instructions furnished in verbal or written format.
• Skill in communicating effectively both verbally and in writing.
• Skill in handling multiple tasks and meeting deadlines.
• Skill in interacting and maintaining good working relationships with individuals of varying social and cultural backgrounds.
• Skill in working flexible hours, including weekends, holidays, and varying shifts.

Physical Demands

• Frequent use of hands, wrists, fingers associated with the preparation and cooking of food.
• Required to stand for extended periods of time.
• Frequent bending, stooping, reaching, and walking required.
• Normal auditory, visual acuity, and verbal communications skills.
• Occasionally lift and/or move up to 50 pounds.

Work Environment

• Commercial kitchen environment.
• Frequent walking and standing in a smoking environment and contact with the general public.
• Constant visual stimulation via neon lights on slot machines, repeatedly changing machine video screens, static or flashing signs throughout the casino and constant machine and crowd noise.
• Exposure to heat, flame, steam and noise in a kitchen environment.
• Exposure to second hand smoke and a high noise level.
• Use of kitchen equipment such as stoves, ovens, boilers, fryers grills, and cutlery.
• Will work under high volume stressful situations.
• Extended hours and irregular shifts may be required.