Cook III - Steakhouse - Full Time

Introduction

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Overview

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Click HERE to discover how we empower team members to grow, thrive, and advance in their careers.

Responsibilities

• Consistently prepares breakfast, lunch, dinner, or hor d'oeuvres to standards established by the Executive Chef.
Ensures that work area is kept clean and orderly.Trains new Bogart's cooks in assigned kitchen.
• Must be able to stand a full shift.
• Exhibits a friendly, helpful and courteous manner when dealing with customers and fellow team members.
• Any and all duties as assigned by your Supervisor or a member of management.

Requirements

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. Must be at least 18 years of age.

• Knowledge and ability to use all kitchen tools and equipment.
• Minimum of two years’ experience in a full-service restaurant preferred.
• 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 team members of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
• Apprentice for Certification preferred.
• Ability to identify all products used in kitchen operation. Ability to recognize spoiled or questionable products. Ability to read, comprehend and execute recipes. Ability to successfully complete Cook II tests.
• While performing the duties of this Job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and taste or smell. The team member is frequently required to stoop, kneel, or crouch, and talk or hear. The team member must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision and ability to adjust focus.
• While performing the duties of this Job, the team member is occasionally exposed to risk of electrical shock. The noise level in the work environment is usually moderate.