Job Description

• Deliver internal and external guest service to Horseshoe standards.
• Reads food orders from computer printouts and prepares food items according to established menu plans.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
• Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Provide general supervision to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.
• Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes.
• Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner.
• Coordinates and communicates on orders with dining room staff.
• Prepares all food items accurately in a timely manner.
• Completes all assigned prep items as written on prep sheet.
• Other duties assigned
• Demonstrated ability to prepare a wide variety of food items, to standard, in a high­ volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.
• These skills and abilities are typically acquired through at least 3-years' experience directly related to the accountabilities specified.
• Ability to recognize different cooking oils and their cooking temperatures
• Ability to use knives, other hand-held instruments and other food preparation equipment
• Ability to perform all duties of a Cook's Helper/Pantry Person
• Must have documented skills and competencies in preparing eggs, meats, batters, potatoes; blanching, steaming, sauteing; pasta and rice cookery; and preparing salads, sandwiches, cold appetizers and garnishments
• Ability to portion, prepare and present meat, poultry and fish entrees, pastas, vegetables, pan sauces and butter sauces