* 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 within
those areas to assist the team in keeping up with business demands.
* Reads menu to estimate food requirements and orders food from supplier or procures
food 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 to
determine that it is cooked.
* Effectively Carves meats, portions food on serving plates, adds gravies and sauces, and
garnishes 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.