Cook

Prepares food for guests in accordance with the recipes set by the executive chef. Ensures meal quality and guest satisfaction. ESSENTIAL DUTIES AND RESPONSIBILITIES Cut and prepare vegetables, fruits, meats, soups, sauces, and desserts by following recipes and picture presentations of menu items Works sauté, broiler, fryer, pizza ovens, and pantry stations Expedite the line by accurately reading and calling tickets Controls portion sizes of meats, salads, entrees, seafood, and appetizers, as well as preparing food daily to meet pars Organizes cooks’ line, which includes shelves, freezers, and reach-in refrigerators Alerts Executive Chef to Potential Food Hazards, food spoilage, and preventable waste Ensure that food is held, reheated, and frozen at correct temperatures Marks, dates, covers, and rotates all perishable and non-perishable foods using First-In, First-Out (FIFO) method Cleans and sanitizes workstations according to cleaning schedules Adheres to opening and closing policies and procedures Prepares menu items following quality and presentation standards set forth by the Executive Chef Cooks’ meat, seafood, and poultry to desired temperatures Re-stocks menu items throughout shift according to assigned parts Assists in the preparation of food items for other food and beverage outlets Performs all duties in a manner that continually supports the vision, mission, values, and principles of the company Performs all duties in a manner that adheres to the service standards. REQUIRED SKILLS AND ABILITIES Must be 21 years old and able to obtain a racing license from the Louisiana Racing Commission. EDUCATION AND EXPERIENCE High School diploma or equivalent. Ability to work in a high-volume environment. Excellent verbal communications skills with strong attention to detail. Be a self-starter and work with minimum supervision. Ability to work overtime and flexible hours as required including nights, weekends and holidays. PHYSICAL REQUIREMENTS & WORKING CONDITIONS Constant wrist motion, sit, hear and eye/hand coordination; Frequently speak, read, write, stand, walk, bend and stoop; Occasionally lift, carry, push and pull. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit and talk. The employee frequently is also required to stand, walk and reach with arms and hands, bend and can lift at least 25 pounds. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability.