What are the responsibilities and job description for the F&B Cook position at SILVER REEF CASINO?
Summary:
Prepare hot food items according to their outlet menu, recipe standards and customer request. Assure preparation and service is of the highest possible quality in a timely manner.
Qualifications:
- Minimum two (2) years high-volume cooking experience.
- Must be capable of following directions.
- Must possess good recall and memory.
- Must read, write and understand English.
- Must have knowledge of kitchen equipment and good knife skills.
License Requirement(s):
- Class II Gaming License, Health Department Certification
Essential Job Functions:
- Knowledge of menu items and recipes for each kitchen station worked.
- Identifying and informing the Chef regarding any problems on station.
- Work rapidly and accurately.
- Utilize proper food handling techniques following health and safety standards.
- Proper stocking of assigned station knows the mise en place.
- Cleaning and organizing of work area.
- Paying attention to detail.
- Good communication skills.
- Assist Chef in menu preparation, service and breakdown of function.
- Be capable of working in public on live stations and maintaining superior appearance standards.
- Experience in sauté, fry, griddle and broiler stations.
Physical/Mental Requirements:
- Constantly standing, hearing, seeing, mental alertness, eye/hand coordination and handling.
- Frequently talking, smelling, walking, balancing, reading, bending, reaching, wrist motion, twisting.
- Frequently lifting and/or carrying up to a maximum of 55 lbs. alone, including foodstuffs, pots and pans, for distances up to 300 feet.
- Occasionally stooping and tasting; pushing and/or pulling up to a maximum of 120 lbs. (kitchen carts are utilized to transport as needed).
Working Conditions:
- Work is performed indoors in a climate-controlled environment with occasional hot and cold temperature changes.
- Close spaces while working with others.
- Moderate noise levels.
- Will be exposed to food odors.
- Stand on tile and mats.
- Hazards: equipment blades, hot food, wet floors, knives
- Equipment: kitchen