Cook III Banquets

Evansville, IN - USA

Monthly Salary: Not Disclosed

Posted on: 4 hours ago

Vacancies: 1 Vacancy

Department:

Administration

Job Summary

Guides and leads other cooks and kitchen employees.

Must be able to work independently at times when Culinary Management is not present.

Staff schedule evaluate train develop and monitor culinary team.

Work closely with the Room Chef and Sous Chefs.

Able to correctly work all stations in the outlet with flexibility to assess and rotate within

those areas to assist the team in keeping up with business demands.

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

food from storage.

Date all food containers and rotate food correctly.

Practice safety standards at all times.

Effectively Adjusts thermostat controls to regulate temperature of ovens broilers grills

roasters and steam kettles.

Effectively Measures and mixes ingredients according to recipe to prepare soups salads

gravies desserts sauces and casseroles.

Effectively Bakes roasts broils and steams meats fish vegetables and other foods.

Adds seasoning to foods during mixing or cooking.

Observes and tests foods being cooked by tasting smelling and piercing with fork to

determine that it is cooked.

Effectively Carves meats portions food on serving plates adds gravies and sauces and

garnishes servings to fill orders.

Effectively Cuts trims and bones meat prior to cooking.

Bakes bread rolls cakes and pastry.

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

Effectively Butchers chickens fish and shellfish.

Prices items on menu.

Must be able to stand and walk for prolong periods of time (7 hours).

Knowledgeable of the Indiana Gaming regulations as well as internal controls policies and procedures.

Always follow the Company Service Standards model.

Must be available for regularly scheduled work and be able to work a variety of hours holidays and weekends.

Other duties may be assigned at any time.

Required Experience:

Guides and leads other cooks and kitchen employees. Must be able to work independently at times when Culinary Management is not present. Staff schedule evaluate train develop and monitor culinary team. Work closely with the Room Chef and Sous Chefs. Able to correctly work all stations in the outlet...