What are the responsibilities and job description for the Bistro - Cook III position at Full House Resorts?
Essential Job Functions:
- In the absence of a Sous Chef, may be asked to watch over a food outlet.
- Maintains a clean and sanitary work area.
- Prepares daily soups and sauces & major high value food items.
- Utilizes left over foods and ensures no shortage of prepared food during operation.
- Works closely with Sous Chef.
- Possesses advanced knife skills.
- Rotates all foodstuffs & ensures all cooks are utilizing food product using the FIFO method.
- Keeps all refrigerators, freezers, and dry storage areas organized; reporting any items that are low or out of stock.
- Wears appropriate uniform - chef coat, wardrobe issued pants, socks, slip resistant black shoes, cook’s beanie, or hair net.
- Provide service to internal and external customers which reflects the company culture of Satisfaction, Togetherness, Appreciation and Recognition. (S.T.A.R.)
- Responsible for immediately informing on-site IGC Agent on duty, Security and Supervisor on Duty of any Internal Control or State Regulation violations related to gaming activity of which you commit, witness or become aware; must report pursuant to company Self-Reporting Policy.
Other Job Functions:
- Performs miscellaneous duties as assigned.
- May also produce banquet food product
Job Qualifications:
- Experience Required: Three years previous kitchen experience.
- Education Required: High school diploma or equivalent preferred.
- Skills, Knowledge and/or Abilities Required: Ability to communicate effectively with others while under high stress at all times; understands and complies with all Company and departmental rules and regulations.
- Licenses, Certifications, Bonding, and/or Testing Required: Indiana Gaming Commission Occupational License – Level 3.
- Other Specialized Requirements: Must view sanitation and food handling video and follow established guidelines.