Lead Cook

We are seeking a highly skilled and experienced Lead Cook to join our team at PENN Entertainment. As a key member of our culinary team, you will be responsible for the safe and efficient production of food products, ensuring high-quality and quantity control, and maintaining a clean and organized kitchen environment.

• Responsible for the production of food products, including quality and quantity control, par levels, food storage, product rotation, cutting, slicing, sauté, frying, mixing, grilling, etc.
• Assists in the creation of specials/menu items, plating guides, and procedures, and takes a leadership role in the kitchen operation.
• Assists with the set up and operation of multiple outlets in Hollywood Casino, coaches Cook Level 2 and 3 for cross utilization of labor and upward mobility opportunities.
• Produces stocks, soups, and sauces as part of the preparation of daily food (meal period) service.
• Follows SOPs and production lists to meet required par levels and specifications for assigned stations or duties at Hollywood Casino.
• Maintains Board of Health sanitation standards, kitchen and personal hygiene, and cleanliness, as well as food service techniques and safety, all with regard to the safe handling of food products for guests' consumption.
• Displays knowledge of all emergency procedures.
• Communicates on a consistent basis with supervising chefs, keeping them abreast of all department activities, and ensures that kitchen and equipment are in good working order and that the work area is clean and hazard-free.
• Works efficiently with co-workers in any kitchen environment.
• Provides positive communication and uses Red Carpet Service skills with every patron and co-worker.
• Performs duties in a safe manner; reports any potential safety hazards to management staff.

• Must be at least 18 years of age.
• High School Diploma or GED required. College degree or Culinary Arts degree is preferred.
• At least 5 years of fine dining experience consisting of a la carte recipe production, plating, and coordination to specification in a high-volume gourmet setting working as sauté/broiler/expo preferred.
• Advanced Cook knowledge and experience required. Fine steakhouse experience preferred. Experience in banquet production preferred.
• Experience in the use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, braziers, tilt kettles, etc. Serve-safe certified preferred.
• Must be able to read, write legibly, understand, and speak English.
• Ability to tolerate second-hand smoke, noise, and bright lights.
• Ability to work at a fast pace in often crowded/noisy environment.
• Must meet professional appearance standards as prescribed by company policy.
• Available to work required schedule which may include nights, weekends, holidays, and overtime as needed.
• The position requires the ability to lift up to 50 lbs., push or pull 150 to 250 lbs. on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Must be able to handle heat from cooking appliances, glassware, and washing machines. Requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift, walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).