Cook II - Banquets

Description

Summary

To prepare all hot and cold food items for service in the food and beverage outlets ensuring that all are prepared according to Tropicana standards and specifications.

Essential Duties And Responsibilities

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. Weighs and measures designated ingredients

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

6. Stores foods in designated areas

7. Assist in the training of Cook 3 and Steward/utility staff

8. Responsible for ability to multitask many cooking items at once

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

10. Distributes supplies, utensils, and portable equipment

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

12. Reads menu to estimate food requirements and orders food from supplier or procures food from storage

13. Date all food containers and rotate food correctly

14. Practice safety standards at all times

15. Work closely with the Room Chef, Sous Chefs and Cook 1 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. Correctly 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. Correctly 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. Correctly Butchers chickens, fish, and shellfish

25. Able to correctly work multiple stations in the outlet

26. Must be available for regularly scheduled work

27. Knowledge of the Indiana Gaming regulations as well as Tropicana internal controls,

policies and procedures

28. Follows the Thoughtful Service model at all times

29. 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. May work independently at times but still needs

supervision and guidance.

Education And/Or Experience

Three years of Culinary Experience with a certificate or

additional training from an accredited school and or related experience or training; or equivalent

combination of education and experience with a demonstrated progression of career development.

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, clients, and other employees of the

organization.

Mathematical Skills

Ability to add, subtract multiply and divide.

Computer Skills

No

Access To Gaming Facility

Gaming floor accessed to move between or work in food outlets

Access To Sensitive Materials

No