Sports Bar Cook
$33,280–$33,280 year
On-siteLawrenceburg, Indiana, United States
Job Summary
Conduct safe, efficient production of food products including quality control, par levels, and rotation across expo, broiler, sauté, salads, appetizers, roasting, baking, stir frying, deep frying, poaching, and braising stations. Assist with set up and operation of multiple stations while coaching Cook Level III for cross utilization. Produce stocks, soups, and sauces during meal period service and follow Standard Operational Procedures to meet specifications at Hollywood Casino. Communicate consistently with the supervising chef regarding department activities and ensure kitchen and equipment remain clean, hazard-free, and in good working order. Display knowledge of emergency procedures and report potential safety hazards to management. Perform any temporarily assigned job duties necessary for efficiency or guest service.
Required Qualifications
- Must be at least 18 years of age
- High School Diploma or GED
- Must be able to read, write legibly, understand, and speak English
- Ability to tolerate second-hand smoke, noise, and bright lights
- Ability to work at a fast pace in often crowded/noisy environment
- Must meet professional appearance standards as prescribed by company policy
- Available to work required schedule which may include nights, weekends, holidays, and overtime as needed
- Ability to lift up to 50 lbs.
- Push or pull 150 to 250 lbs. on a pushcart
- Enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance
- Must be able to handle heat from cooking appliances, glassware, and washing machines
- Requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols
- Ability to stand for duration of shift
- Walk frequently
- Bend and/or reach to a height of 6 feet with or without assistance
Desired Qualifications
- College degree or Culinary Arts degree
- At least 3 years of casual dining experience consisting of a la carte recipe production, plating, and coordination to specification in a high-volume casual setting
- Intermediate Cook experience and knowledge
- Experience in the use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, etc.
- Serve-safe certified
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