Banquet Cook- High Volume (FT)

ViziRecruiter,LLC.; Lawrenceburg, Northern (KY, KY); Hybrid; USD 21,000 - 34,000; Full time

Benefits offered by this job

Day-one medical coverage

401(k) matching

Annual performance bonus

Paid time off per local policy

Job summary

PENN Entertainment's Hollywood Casino in Kentucky seeks an experienced cook to support the Chef in producing high-quality food for our casual dining outlets. You will help with station setup, production of stocks, sauces, and a variety of menu items while following SOPs and safety standards.

The role requires hands-on cooking across stations, strong knife skills, and the ability to work efficiently in a fast-paced environment. Evening shifts and teamwork are essential for guest satisfaction.

Qualifications

• High School Diploma or GED required; culinary degree preferred.
• At least 3 years casual dining experience with a la carte production and plating.
• Serve‑safe certification preferred.

Responsibilities

• Assist in safe, efficient production of food across multiple stations.
• Set up and operate stations; assist with cross-training and mobility.
• Produce stocks, sauces, and daily menu items per SOPs.
• Maintain cleanliness, safety, and equipment readiness in the kitchen.
• Communicate with supervising chef and ensure smooth kitchen operation.

Skills

English proficiency

Mathematical skills

Reasoning ability

Education

High School Diploma or GED

Culinary degree preferred

Tools

Knives

Stoves & Ovens

Fryers & Steamers

Job description

Overview

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day‑one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Responsibilities

SUMMARY: Support the Chef in the successful production of raw and/or cooked food products for culinary operations at Hollywood Casino. The position will be engaged in safe and efficient preparation of food utilizing various equipment and cooking techniques for consumption by guests, including expo, broiler, saute, salads, appetizers, roasting, baking, stir frying, deep frying, poaching, braising, etc.

ESSENTIAL RESPONSIBILITIES include the following:

• Safe efficient production of food products including quality and quantity control, par levels, food storage, product rotation, expo, broiler, saute, salads, appetizers, roasting, baking, stir frying, deep frying, poaching, braising, etc.
• Assist with set up and operation of multiple stations with in area, coach Cook Level III for cross utilization of labor and upward mobility opportunities.
• Produce stocks, soups, sauces as part of preparation of daily food (meal period) service.
• Follow Standard Operational Procedures (SOP’s) and production list to meet required par levels and specifications for assigned station or duties at Hollywood Casino.
• Display knowledge of all emergency procedures.
• Communicate on a consistent basis with supervising chef, keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard‑free. Notify supervising chef immediately if kitchen and equipment are not in good, safe working order.
• Work efficiently with co‑workers in any kitchen environment.
• Provide positive communication and use ACES Service skills with every patron and co‑worker.
• Perform duties in a safe manner; report any potential safety hazards to management staff.
• Perform any reasonable, temporarily assigned job duties outside the position’s job description where, in the Company’s judgment, those duties are necessary in the interest of efficiency, productivity, or guest service.

Requirements

EDUCATION and/or EXPERIENCE: High School Diploma or GED required. College degree or culinary arts degree is preferred. At least 3 years casual dining experience consisting of a la carte recipe production, plating, and coordination to specification in a high volume casual setting preferred. Intermediate Cook experience and knowledge and experience in the use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, etc. Serve‑safe certified preferred.

QUALIFICATIONS: The ability to successfully set up and work multiple stations within outlet or area, and moderate food knowledge consisting of Cook Level 3 plus sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. based upon the USDA standards the ability to multi task, proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability) as defined by hiring management.

LANGUAGE SKILLS: Ability to read, write, speak and understand English, distinguish letters, numbers and symbols and be involved in daily professional communication with supervisors, co‑workers and guests.

MATHEMATICAL SKILLS:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume and distance.
Possess ability to operate an adding machine and have basic computer skills. Math skills as well as the ability to measure, and estimate.

REASONING ABILITY:
Should be able to define problems, collect data, establish facts, and draw valid conclusions.

CERTIFICATIONS, LICENSES, REGISTRATIONS:
Employee must be able to qualify for licenses and permits required by federal, state, and local regulations.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by a Team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk‑ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Must handle heat from cooking appliances, glassware and washing machines. Requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

WORK ENVIRONMENT: Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non‑sitting position (approx 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area.