cook i

POSITION SUMMARY:

The incumbent in this position is responsible for proper execution, quality, and consistency of all foods listed on the respective menu/s in an assigned kitchen outlet/s using all equipment provided by HRCNIN. Demonstrate good knowledge when comes to advanced cooking procedures and presentation for different types of butchering, grilling, producing sauces and composed dishes, woks and dim sum cooking/producing, pastry & bread production (Dessert and Cake decorations, advanced baking skills, creating recipes, capability to do quality, quantity, flavor, texture control) based on HRCNIN standards. 

ESSENTIAL FUNCTIONS:

(These functions are intended as a general illustration of the work performed in this job classification and are not all-inclusive for this position)

• Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
• Cut and trim the meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. 
• Good knowledge of dry aging meat based on HRCNIN standards.
• Prepares all foods that are based on company standards and recipes. Ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the HRCNIN.
• Demonstrate good knowledge and knife skills.
• Demonstrate good knowledge and cooking skills/techniques by using all equipment provided by HRCNIN.
• Advanced knowledge of using all and specialty equipment (Wood/coal burning grills/ovens, Electric or Gas Grills/flat tops, Woks, Steamers, Dry Age Room Production, Pastry equipment used in the way to provide the advanced presentation and production of pastry/bakery)
• Good knowledge of producing a variety of dishes/prep based on HRCNIN standards for different types of cuisine from our outlets.
• Keeps workstation neat and clean.
• Assists co-workers to ensure efficient operation of the kitchen.
• Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas, and accidents.
• Ensures the proper storing of any foods, including those from a previous function.
• Ensures that items are fully stocked, and equipment is in good working condition.
• Ensures the proper closing down of workstations.
• Assists with other duties at special events or parties and assists where necessary including but not limited to carving, cooking, set up, and or teardown stations or work areas or other duties as assigned.
• Attend and participate in meetings, completing follow-up as assigned.
• Assist other cooks during the food cooking and assembly process.
• Clean up before shift ends.
• Clean and sanitize all work areas based on Food Safety rules and regulations, together with HRCNIN standards.
• Perform work regularly and predictably.
• Responsible for cleaning and sanitizing work and public spaces.
• On occasion may perform duties for special events/ parties.
• Other duties as assigned.

NON-ESSENTIAL FUNCTIONS:

• Attend seminars when needed.

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:

(Related education and experience may be interchangeable on a year-for-year basis)

This knowledge and these abilities are typically acquired through a High School Diploma or Equivalent. A culinary apprenticeship, an associate degree from a culinary institution, or an equivalent with some industry experience is preferred. Must perform consistently at a high level based on the expectations set forth for the Specialty Cook requirements.

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):

• Must obtain and maintain all licenses/certifications per Federal, State, and Indiana Gaming Commission.
• Must successfully pass a background check.
• Must successfully pass drug screening.
• Must be at least twenty-one (21) years of age.
• Must be able to work holidays and weekends, as well as flexible shifts.

KNOWLEDGE OF:

• Food, food product, food preparation, etc.
• Standard safety and sanitation practices for food and beverage service.
• How to prepare stocks, soups, mother sauces, and all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood.

ABILITY TO:

• Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
• Communicate clearly and concisely, both orally and in writing.
• Be flexible to work varying shifts and time schedules as needed.
• Act professionally in a constantly changing internal and external environment.
• Use all tools associated with the position in all outlets.
• Review and comprehend recipes and other necessary documentation.
• Inspect the quality of all food items.
• Operate all meat production equipment such as grinder, patty machine, etc.

The above information in this description has been designed to indicate the general nature and level of work performed by team members within this classification.  It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of team members assigned to this job.  The Team Member understands that employment with the Company is at will and that no express and/or implied contract of employment exists unless it is in writing and signed by the Department Head.  The Team Member further understands that conditions may require the Company to modify this Job Description and that the Company reserves the right to exercise its discretion to make such changes.