Culinary Specialist II

2 weeks ago

Evansville, Indiana, United States Bally's Corporation Full time

SUMMARY: Responsible for the preparation of all hot and cold culinary offerings for service in the dining establishments, ensuring adherence to Bally's Corporation standards and specifications.

KEY RESPONSIBILITIES:

  • Prepares, cleans, and processes meats, poultry, and seafood.
  • Breads food items by dipping them in crumbs, flour, and batter.
  • Stirs and strains soups and sauces, grills, sautés, and expedites while demonstrating proficient knife skills.
  • Measures and weighs designated ingredients accurately.
  • Transports pans, kettles, and trays of food to and from workstations, stoves, and refrigeration units.
  • Stores food items in assigned areas appropriately.
  • Assists in training Cook 3 and Steward/Utility staff.
  • Demonstrates the ability to manage multiple cooking tasks simultaneously.
  • Maintains cleanliness of work areas, equipment, and utensils, and disposes of waste properly.
  • Distributes supplies, utensils, and portable equipment as needed.
  • Ensures proper preparation and presentation of all menu items.
  • Reads menus to estimate food requirements and orders supplies accordingly.
  • Dates food containers and rotates stock effectively.
  • Practices safety standards consistently.
  • Collaborates closely with the Room Chef, Sous Chefs, and Cook 1 to ensure compliance with preparation, stocking, sanitation, and presentation standards.
  • Adjusts thermostat controls to regulate the temperature of cooking equipment.
  • Measures and mixes ingredients according to recipes for soups, salads, gravies, desserts, sauces, and casseroles.
  • Bakes, roasts, broils, and steams various food items.
  • Adds seasonings to enhance flavor during cooking.
  • Tastes and tests foods to ensure proper cooking.
  • Carves meats, portions food on serving plates, and garnishes dishes appropriately.
  • Bakes bread, rolls, cakes, and pastries.
  • Prepares vegetables and fruits by washing, peeling, cutting, and shredding.
  • Butchers poultry, fish, and shellfish accurately.
  • Capable of operating multiple stations within the kitchen.
  • Availability for regularly scheduled shifts is required.
  • Knowledge of relevant gaming regulations and internal controls is essential.

SUPERVISORY RESPONSIBILITIES: This position does not have supervisory responsibilities.

QUALIFICATIONS: Successful performance in this role requires the ability to fulfill each essential duty satisfactorily. The qualifications listed below represent the knowledge, skills, and abilities required. Reasonable accommodations may be made for individuals with disabilities to perform essential functions.

EDUCATION and/or EXPERIENCE: A minimum of three years of culinary experience with a certificate or additional training from an accredited institution, or a combination of education and experience demonstrating career progression. Must be at least 18 years of age.

CERTIFICATES, LICENSES, REGISTRATIONS: ServSafe Certification is required.

LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group settings.

MATHEMATICAL SKILLS: Ability to perform basic arithmetic operations.

COMPUTER SKILLS: Not applicable.

Access to Gaming Facility: Required to move between or work in food outlets on the gaming floor.

Access to Sensitive Materials: Not applicable.

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