Cook III - Tap House

Description

Starting Wage $12.75 Per Hour

Summary

1. Cleans, cuts, and grinds meats, poultry, and seafood

2. Dips food items in crumbs, flour, and batter to bread them

3. Stirs and strains soups and sauces, grill, sauté, and expedite as well as possess good knife skills

4. Basic understanding of one or more kitchen work stations

5. Weighs and measures designated ingredients

6. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator

7. Stores foods in designated areas

8. Cleans work areas, equipment and utensils, segregates and removes garbage, and steam cleans or hoses garbage containers

9. Distributes supplies, utensils, and portable equipment

10. Assists Pantry and Kitchen associates as needed

11. Responsible for the proper preparation and presentation of all menu items

12. Reads menu to estimate food requirements

13. Date all food containers and rotate food correctly

14. Practice safety standards at all times

15. Work closely with the cooks to ensure proper preparation, stocking, sanitation, and presentation required by management

16. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles

17. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles

18. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods

19. Adds seasoning to foods during mixing or cooking

20. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked

21. Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders

22. Bakes bread, rolls, cakes, and pastry

23. Washes, peels, cut, and shreds vegetables and fruits to prepare them for use

24. Must be available for regularly scheduled work

25. Knowledge of the Indiana Gaming regulations as well as Tropicana internal controls, policies and procedures

26. Follows the Thoughtful Service model at all times

27. May be required to perform other duties as assigned

Supervisory Responsibilities

This job has no supervisory responsibilities.

QUALIFICATIONS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below 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.

Education And/Or Experience

High school or equivalent; or one year related culinary experience and/or training; or equivalent combination of education and experience. Must be at least at least 18 years old.

Certificates, Licenses, Registrations

ServSafe Certification

Language Skills

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, and other employees of the organization.

Mathematical Skills

Ability to add, subtract, multiply and divide and work with measurement.

Computer Skills

No

Access to Gaming Facility:Gaming floor accessed to move between or work in food outlets

Access To Sensitive Materials

No