Steakhouse-Fine Dining Cook
$31,200–$31,200 year
On-siteLawrenceburg, Indiana, United States
Job Summary
Produce 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 setup and operation of multiple stations while coaching Cook Level iii for cross utilization. Prepare stocks, soups, and sauces for daily meal period service. Follow Standard Operational Procedures and production lists to meet specifications at Hollywood Casino. Communicate consistently with the supervising chef to ensure kitchen and equipment remain clean, safe, and in good working order. Report any safety hazards immediately and perform temporarily assigned duties as needed. Work efficiently in a fast-paced, often crowded environment while adhering to professional appearance standards.
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
- The position requires the ability to lift up to 50 lbs.
- The position requires the ability to push or pull 150 to 250 lbs. on a pushcart
- The position requires the ability to 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
- Ability to walk frequently
- Ability to bend and/or reach to a height of 6 feet with or without assistance
- Must be able to perform any reasonable, temporarily assigned job duties outside the position's job description where, in the Company's judgment, those duties are necessary in the interest of efficiency, productivity, or guest service
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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