Pinnacle Entertainment SPECIALTY COOK in east chicago, Indiana

What would I be doing?

Responsible for a high skill area where a special skill set is required. Examples: Cook specialty food such as Asian cuisine, Sushi chef, Butcher or Specialty Meat Carver.

Assist the Area Chef, Sous Chef /or Chef de Cuisine in providing general leadership, direction and training to the departmental culinary team. Assist in organizing, prioritizing and assigning workload to ensure that production and service run smoothly. Also assist the Chefs in enforcing departmental and company rules by informing their supervising Chef of any infractions of the rules.Note: Specialty Cooks do not perform supervisory tasks such as scheduling, discipline, performance reviews, hiring or terminations; although they may provide input to supervisors regarding such matters.

Responsibilities

(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)

  • Deliver internal and external guest service the Pinnacle Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests’ and team members’ needs and questions.

  • Responsible for learning and being familiar with all of Ameristar’s room outlets, and for being able to answer general questions regarding the property.

  • Anticipate the guests’ needs and respond appropriately with a sense of urgency.

  • Read food orders from computer printouts and prepare food items according to established menu plans.

  • Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.

  • Wash, slice, peel and/or cut various foods to prepare for cooking or serving.

  • Ability to work with small, delicate and sensitive equipment (i.e. knives) requiring fine finger dexterity.

  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.

  • Assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.

  • Prepare a daily prep list and written daily orders.

  • Maintain control of the kitchen and inform chefs if staffing levels are not appropriate based on business volumes.

  • In an open kitchen environment, guest interaction is a must. Engage the guest each time they come to the line. Explain product, ask questions and build positive relationships with the guests.

  • Coordinate and communicate on orders with dining room staff.

  • Assume limited charge of kitchen on respective shifts. Assume limited accountability of supervisors in their absence.

  • Receive and deliver food to the proper areas.

  • Coach and direct all cooks and assistant cooks to work in a productive and efficient manner.

  • Ability to work the line in different locations: sauté, broiler, appetizer, pantry, pasta, grill, etc…

  • Expedite all food orders promptly in a timely manner.

  • Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.

  • Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Responsible of having a full knowledge of the MSDS program.

  • Consistent attendance at company/restaurant training programs as they are scheduled.

  • Complete opening, closing and other side duties as assigned by the supervisors.

  • Be in constant communication with Sous Chefs.

  • Pass all tests given including the training in order to retain the knowledge needed to be an effective team member.

  • Maintain a well-groomed, neat and clean appearance.

  • Possess the ability to work harmoniously with coworkers.

  • Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.

  • Perform all duties as assigned by management.

What are we looking for?

EDUCATION AND/OREXPERIENCE REQUIREMENTS:

(Related education andexperience may be interchangeable on a year for year basis)

At least three (3) years’ experience directly related to the accountabilities specified.

ADDITIONALREQUIREMENTS: (Licenses,Certifications,Testing, etc.):

  • Team Members will be required to obtain and maintain an Indiana Gaming Commission Level 3 Gaming License. This license is paid for by the team member and renewed on an annual basis.

  • Possession of and ability to obtain and maintain a valid ID.

  • Require reading and math skills for recipes and measurements

  • Must successfully pass background check

  • Must successfully pass drug screening

  • Must be at least 18 years of age

  • 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.

What would it be like to work at this property?

Ameristar East Chicagois known for its high-quality guest service, superior dining and luxurious hotel rooms, which won a certificate of excellence from Trip Advisor in 2017. Located just 25 miles from downtown Chicago and conveniently located only minutes away from major interstates, this property has one of the largest selections of games in northwest Indiana.

Ameristar East Chicago

777 Ameristar Blvd.

East Chicago, IN 46312

What would it be like to be a Pinnacle Entertainment Team Member?

Requisition ID2018-31021

PropertyAmeristar Casino Hotel - East Chicago, IN

CategoryFood & Beverage

Position TypeFull-Time