Cook II - Banquets

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, saute, 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