Cook
Penn National Gaming, Inc
US,MO,St. Louis
2d ago
  • Responsible for learning and being familiar with the facility’s room outlets, and for being able to answer general questions regarding the property.
  • Reads food orders from computer printouts, and prepares food items, according to established menu plans.
  • Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests.
  • Washes, slices, peels, and / or cuts various foods to prepare for cooking or serving.
  • Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Ensures work procedures, quality standards, and menu specifications are executed according to established guidelines.
  • Coordinates with and communicates orders to dining room staff.
  • Prepares all food items accurately in a timely manner.
  • Completes all assigned prep items as written on prep sheet.
  • Uses and maintains all assigned areas and equipment in a sanitary, safe, and effective manner.
  • Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
  • Attends company training programs as scheduled.
  • Completes opening, closing, and other side duties as assigned by the supervisors.
  • Communicates as needed with Lead Cook and Sous Chefs.
  • Performs all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
  • Maintains strict confidentiality in all company matters.
  • High School Diploma or equivalent required; degree in culinary arts or recognized apprenticeship preferred.
  • Minimum one (1) year of experience as a line cook required.
  • Must have strong written and verbal communication skills; must be fluent and literate in English.
  • Ability to maintain a high level of confidentiality and professionalism.
  • Must have basic reading and math skills for recipes and measurements.
  • Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
  • Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
  • Demonstrated understanding and knowledge of the application of sanitation procedures.
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