Cook I - Banquets

* Cleans, cuts, and grinds meats, poultry, and seafood.

* Dips food items in crumbs, flour, and batter to bread them.

* Stirs and strains soups and sauces, grill, saute, and expedite as well as possess good knife skills.

* Basic understanding of one or more kitchen workstations.

* Weighs and measures designated ingredients.

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

* Stores foods in designated areas.

* Cleans work areas, equipment, and utensils, segregates, and removes garbage, and steam

cleans or hoses garbage containers.

* Distributes supplies, utensils, and portable equipment.

* Assists Pantry and Kitchen associates as needed.

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

* Reads menu to estimate food requirements.

* Date all food containers and rotate food correctly.

* Practice safety standards at all times.

* Work closely with the cooks to ensure proper preparation, stocking, sanitation, and

presentation required by management.

* Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.

* Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.

* 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.

* Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes

servings to fill orders.

* Bakes bread, rolls, cakes, and pastry.

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

* 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.

* Must be able to work in an environment with secondhand smoke and loud noise.

* 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.