Cook III - Tap House

* 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.