Position Summary: Assists in the preparation of meals by chopping vegetables, grilling, making salads and putting together all meals and entrees.
Job Title: Specialty Cook
Department: Food & Beverage
Reports To: Sous Chef Banquet/Duke’s/Marketplace
FLSA Designation: Non-Exempt
License Type: Non-Gaming
Target Pay: Start $29.79 One Year - $33.10
Essential Job Functions:
- Expert knowledge of all cooking and prepping stations within outlet as well as menus and recipe guides
- Understands the proper terms for kitchen equipment, pans and small wares used in the kitchen
- Prepares food items in accordance with the station guide recipes including portion control and presentation
- Maintains clean food preparation areas, cooking surfaces, utensils, sneeze guards and guest facing areas of station in accordance with health and safety standards
- Gathers and portions items ensuring that they are of high quality prior to serving to guests
- Maintains sanitation, health and safety standards in work areas including but not limited to temperature checks, wearing gloves and proper utilization of sanitation buckets
- Responsible for breaking down workstation, cooling food where necessary in accordance with cooling guidelines and storing in accordance with proper storage and labeling guidelines
- Attends all allergy and foodborne illness in-service training
- Reports all accidents and injuries in a timely manner
- Complies with all company safety and risk management policies and procedures
- May perform other duties and responsibilities as assigned
- Understands and can demonstrate proficiency operating more advances cooking equipment such as grills, steamers, robot coupe, immersion mixers and slicers
- Responsible for basic food preparation tasks, such as cutting meat and fish, basic handling skills, peeling, slicing, chopping, measuring and mixing ingredients
- Prepares necessary ingredients to replenish station according to established par levels
- Ability to follow basic recipe to produce high quality food products
- Ensures food is prepared and presented with high level of quality, visual appeal and consistency
- Capable of teaching others to use all kitchen equipment, processes and procedures
- Communicates with supervisor regarding volume levels and team assignments
- Assists in the control of food and labor costs by eliminating waste and over production
- Makes recommendations for adjusting pars
- Produces small to large batch goods using advanced and full range of classical cooking techniques
- Able to explain ingredients in the menu and preparation techniques
- Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients
- Assist with putting away stock, keeping freezers, walk-ins, and other storage areas in proper cleanliness and order, maintain proper rotation
- The ability and willingness to train, support and guide new culinary team members in all stations of the kitchen
- Able to pass a menu and culinary tests that include food safety knowledge and culinary expertise
- All other duties as assigned
Qualifications:
- Must be 21 years of age or older
- High School diploma or equivalent
- Two years of kitchen experience in a high-volume operation
- Must have successfully completed or have the ability to complete and maintain certification in “ServSafe” (Food Sanitation Management)
- Ability to successfully fulfill the pre-employment process and maintain all licenses as required
- Ability to work flexible shifts and days of the week including holidays
Working Conditions:
- Regularly required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; talk, hear, see, taste or smell
- Regularly required to stoop or kneel and stand for long periods of time
- Regularly required to move with a sense of urgency, including pivoting and shuffling
- Frequently required to lift and/or move up to 25 pounds and occasionally up to 50 pounds
- Must wear appropriate personal protective equipment (PPE), uniform and non-skid shoes
- Must be able to work in extreme hot and cold temperatures for prolonged periods of time
- Ability to work in a noisy and smoky environment
