Cook II is responsible to support Management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis. Position will be engaged in the safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, sauteing, etc. Service guest in a restaurant environment by the greeting and seating of guests as they enter or exit the restaurant, handle money transaction as payment for product and services provided in the restaurant, including server station rotation, managing wait times, clearing of tables, check transactions i.e. cash, credit card, comp, players club points, and travelers check transactions. Note – this position will not involve any function involving casino gambling by patrons.
- Responsible for practicing, supporting, and promoting Horseshoe Indianapolis Company-wide culture and demonstrating Excellent Service Standards at all times.
- Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, saute, frying, mixing, grilling, mixing, etc.
- Assist with set up and operation of multiple stations within area, coach Cook Level I for cross utilization of labor and upward mobility opportunities.
- Produce Stocks, Soups, Sauces as part of preparation of daily food (meal period) service
- Follow Standard Operational Procedures (SOP's) and production list to meet required par levels and specifications for assigned station or duties at Horseshoe Indianapolis.
- Maintains standards of kitchen sanitation and cleanliness, as well as the safe handling of food products for guest's consumption.
- Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.
- Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.
