Cook III - Banquets

Guides and leads other cooks and kitchen employees.Must be able to work independently at times when Culinary Management is not present.Staff, schedule, evaluate, train, develop and monitor culinary team.Work closely with the Room Chef and Sous Chefs.Able to correctly work all stations in the outlet with flexibility to assess and rotate withinthose areas to assist the team in keeping up with business demands.* Reads menu to estimate food requirements and orders food from supplier or procuresfood from storage.Date all food containers and rotate food correctly.Practice safety standards at all times.Effectively Adjusts thermostat controls to regulate temperature of ovens, broilers, grills,roasters, and steam kettles.* Effectively Measures and mixes ingredients according to recipe to prepare soups, salads,gravies, desserts, sauces, and casseroles.Effectively Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.Adds seasoning to foods during mixing or cooking.Observes and tests foods being cooked by tasting, smelling, and piercing with fork todetermine that it is cooked.* Effectively Carves meats, portions food on serving plates, adds gravies and sauces, andgarnishes servings to fill orders.Effectively Cuts, trims, and bones meat prior to cooking.Bakes bread, rolls, cakes, and pastry.Washes, peels, cut, and shreds vegetables and fruits to prepare them for use.Effectively Butchers chickens, fish, and shellfish.Prices items on menu.Must be able to stand and walk for prolong periods of time (7+ hours).Knowledgeable of the Indiana Gaming regulations as well as internal controls, policies, and procedures.Always follow the Company Service Standards model.Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends.Other duties may be assigned at any time.