Title:  Cook II

JOB SUMMARY

Prepares food for guests in accordance with the recipes set by the executive chef. Ensures meal quality and guest satisfaction.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Cut and prepare vegetables, fruits, meats, soups, sauces, and desserts by following recipes and picture presentations of menu items
• Works sauté, broiler, fryer, pizza ovens, and pantry stations
• Expedite the line by accurately reading and calling tickets
• Controls portion sizes of meats, salads, entrees, seafood, and appetizers, as well as preparing food daily to meet pars
• Organizes cooks’ line, which includes shelves, freezers, and reach-in refrigerators
• Alerts Executive Chef to Potential Food Hazards, food spoilage, and preventable waste
• Ensure that food is held, reheated, and frozen at correct temperatures
• Marks, dates, covers, and rotates all perishable and non-perishable foods using First-In, First-Out (FIFO) method
• Perform all other duties, as assigned.

REQUIRED SKILLS AND ABILITIES

Must be 21 years or older. Must be able to obtain a Racing License from the Louisiana Racing Commission.

EDUCATION AND EXPERIENCE

High School diploma or equivalent. Ability to work in a high-volume environment. Excellent verbal communications skills with strong attention to detail. Be a self-starter and work with minimum supervision. Ability to work overtime and flexible hours as required including nights, weekends and holidays. Ability to read, analyze and interpret common documentation. Ability to respond to common inquiries or complaints from team members, regulatory agencies or members of the staff. Ability to write and present information to management in a reasonable manner. Ability to perform normal mathematical computations about the implementation of current duties. Ability to define problems collects data, establish facts and draws valid conclusions.  Ability to interpret an extensive variety of instructions and deal with several variables.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

Constant wrist motion, sit, hear and eye/hand coordination; Frequently speak, read, write, stand, walk, bend and stoop; Occasionally lift, carry, push and pull. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit and talk. The employee frequently is also required to stand, walk and reach with arms and hands, bend and can lift at least 25 pounds. Office/Casino environment; Subject to outdoor temperature. Exposed to bright lights and noise at times. The work environment consists of very non-demanding surroundings with a low noise level.