Cook 3

Cook Ill is responsible to support the Management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis. Position will be engaged in the development of menus, SOP's advanced cooking styles and production , running cooking or production lines for 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, as well as other duties as assigned. Note – this position will not involve any function involving casino gambling by patrons.
 

• High School Diploma or GED required. 
• College Degree or Culinary Arts Degree is preferred. 
• Position requires 2 (two) years experience in the Food Service Industry as a Cook II or similar position. 
• Position requires the ability to successfully set up and work multiple outlets within Horseshoe Indianapolis, run cooking or production line, and advanced food knowledge consisting of Cook Level II plus, international cooking styles, and techniques, specialty raw products and use, menu engineering (development) and beginning knowledge of wine and food pairing. 
• Experience in banquet production. 
• Ability to read, write, speak and understand English, distinguish letters, numbers, and symbols as well as be involved in daily professional communication with co-workers and guests. 
• The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, possess proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability, seasonings, specialty products) as defined by hiring management. 
• The Position requires the trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, braziers, tilt kettles, etc. 
• Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. 
• Required to comply with safe and hazard free work environment practices stipulated in Horseshoe Indianapolis, County/State/Federal Department of Health and OSHA policies, procedures and regulations. 
• Must be able obtain an Indiana Horse Racing Commission License. 
• Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.

ADDITIONAL REQUIREMENTS

• The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of-10 degrees to 140 degrees Fahrenheit with or without assistance, and handle heat from cooking appliances, food and dish/glass/ware washing machines. 

• The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. 

• Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

• Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. 

• Work may entail trained chemical usage and constant contact with fellow employees and guests. 

• Work area may contain cigar, cigarette, or cooking smoke. 

• Work may be performed in small areas with a 3 ft. wide access. 

• Tasks will be performed from a primarily non-sitting position (approx 95% standing, walking and 5% sitting). 

• Employees will be required to navigate safely on potentially slippery floors. 

• Must be able to work in a highly populated fast-paced and noisy environment. 

• This position performs function of work outside the gaming space, with some performing all or a bulk of their work back of house.

• 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 outlets in Horseshoe Indianapolis, coach Cook Level I and II 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.