Cook I

Description Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them. Stirs and strains soups and sauces, grill, sauté, and expedite as well as possess good knife skills. Basic understanding of one or more kitchen workstations. Weighs and measures designated ingredients. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator Stores foods in designated areas. Cleans work areas, equipment, and utensils, segregates, and removes garbage, and steam

cleans or hoses garbage containers.

Distributes supplies, utensils, and portable equipment. Assists Pantry and Kitchen associates as needed. Responsible for the proper preparation and presentation of all menu items. Reads menu to estimate food requirements. Date all food containers and rotate food correctly. Practice safety standards at all times. Work closely with the cooks to ensure proper preparation, stocking, sanitation, and

presentation required by management.

Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. 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 to

determine that it is cooked.

Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes

servings to fill orders.

Bakes bread, rolls, cakes, and pastry. Washes, peels, cut, and shreds vegetables and fruits to prepare them for use. 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. Must be able to work in an environment with secondhand smoke and loud noise. 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.

Source: Hospitality Online

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