* 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.
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Bally's Corporation
Dec 06, 2024