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Horseshoe Main Kitchen Cook II (FT)

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Responsibilities listed below are representative of the knowledge, skills and/or ability needed to effectively execute this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
Report to Sous Chef at start of shift to receive instructions as to daily specials and menu changes.
Set up mise en place as per posted instructions.
Report any spoilage or shortage to Sous Chef immediately.
Upon completion of station set-up report to Sous Chef for further instructions.
Assist cook in preparation of all hot cold food and production as needed.
At completion of service put all perishable foods in covered containers and refrigerate.
Clean station and report to Sous Chef closing instructions.
Maintain high degree of sanitation at all times.
Perform other duties in kitchens as assigned by Sous Chef or Lead Cook.
Ability to perform job functions with attention to detail, speed, and accuracy.
Ability to work well under pressure of meeting production schedules and timelines for guests food orders.
EDUCATION and/or EXPERIENCE:
High school diploma or general education degree (GED) required.
Minimum of 2 year experience with salad preparation.
Basic Knowledge of kitchen procedure, salad preparation, food sanitation and
handling.
Some basic background in food preparation helpful.
SPECIAL QUALIFICATIONS:
Must possess excellent communication, organizational and analytical skills.
LANGUAGE SKILLS:
Must be able to effectively communicate in one-on-one and small group situations. Must be able to interpret and apply technical instructions, safety rules, operating and maintenance instructions and procedural manuals furnished in written, oral or diagram form.



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