Employee Dining Room Cook II

Responsibilities

Deliver internal and external guest service to Horseshoe standards. Reads food orders from computer printouts and prepares food items according to established menu plans. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.

Provide general supervision to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to. Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes. Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner. Coordinates and communicates on orders with dining room staff. Prepares all food items accurately in a timely manner.

Completes all assigned prep items as written on prep sheet.

Qualifications

Demonstrated ability to prepare a wide variety of food items, to standard, in a high­ volume, fast-paced operation. Demonstrated understanding and knowledge of the application of sanitation procedures. These skills and abilities are typically acquired through at least 3-years' experience directly related to the accountabilities specified.

• Ability to recognize different cooking oils and their cooking temperatures
• Ability to use knives, other hand-held instruments and other food preparation equipment
• Ability to perform all duties of a Cook's Helper/Pantry Person
• Must have documented skills and competencies in preparing eggs, meats, batters, potatoes; blanching, steaming, sauteing; pasta and rice cookery; and preparing salads, sandwiches, cold appetizers and garnishments · Ability to portion, prepare and present meat, poultry and fish entrees, pastas, vegetables, pan sauces and butter sauces