Cook III - Brew Brothers

Caesars Entertainment; Shelbyville (IN); On-site; USD 30,000 - 45,000; Full time

Job summary

A leading entertainment company seeks a Cook III to support culinary operations at Horseshoe Indianapolis. Responsibilities include food preparation, guest service, and adhering to safety standards. The ideal candidate has a culinary background and experience in fast-paced kitchen environments, with emphasis on teamwork and quality food production.

Qualifications

• Minimum of 2 years experience as Cook II or similar role.
• Must obtain Indiana Gaming and Horse Racing licenses.
• Trained in HACCP guidelines.

Responsibilities

• Prepare stocks, soups, and sauces for daily meal service.
• Maintain sanitation and safety standards in the kitchen.
• Assist with setup and operation of multiple outlets.

Skills

Food knowledge

Menu development

Proper knife handling

Communication

Education

High School Diploma or GED

Culinary Arts Degree

Tools

Kitchen equipment

Job description

POSITION SUMMARY

Cook III is responsible for supporting management in the successful production of raw and cooked food products for culinary operations at Horseshoe Indianapolis. The role involves menu development, SOP adherence, advanced cooking techniques, and operating various kitchen equipment. Duties include station setup, prep work, frying, sautéing, griddling, brazing, carving, broiling, boiling, steaming meats, fish, vegetables, wild game, and poultry, as well as preparing soups, stocks, sauces, salads, sandwiches, cold displays, dressings, and slicing deli meats and cheeses for guests.

The position also includes guest service responsibilities such as greeting and seating guests, handling payment transactions, managing wait times, clearing tables, and processing various types of transactions including cash, credit, comps, and loyalty points.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Practice and promote Horseshoe Indianapolis culture and service standards.
• Ensure safe and efficient food production, maintaining quality, quantity, storage, and rotation standards.
• Assist with setup and operation of multiple outlets, coaching lower-level cooks for cross-utilization and career growth.
• Prepare stocks, soups, and sauces as part of daily meal service.
• Follow SOPs and production lists to meet par levels and specifications.
• Maintain sanitation, hygiene, and safety standards in the kitchen.
• Be familiar with emergency procedures and MSDS for chemicals.
• Communicate regularly with the supervising chef about department activities and equipment status.
• Work collaboratively with team members in any kitchen environment.

QUALIFICATIONS

• High School Diploma or GED required; Culinary Arts Degree preferred.
• Minimum of 2 years experience as a Cook II or similar role.
• Ability to operate multiple kitchen outlets, advanced food knowledge, and menu development skills.
• Experience in banquet production and understanding of wine and food pairing is a plus.
• Proficiency in English, math skills, proper knife handling, and knowledge of food specifications.
• Trained in the use of kitchen equipment and HACCP guidelines.
• Must obtain Indiana Gaming and Horse Racing licenses.
• Flexible schedule, including weekends, holidays, overnight, and overtime as needed.

PHYSICAL REQUIREMENTS

Must lift up to 50 lbs, push or pull 150-250 lbs, work in varying temperatures, handle heat, and stand for long periods. Vision must be sufficient to distinguish letters, numbers, and symbols. Ability to bend, reach, and navigate slippery surfaces is required.

WORK ENVIRONMENT

Indoor and outdoor work with exposure to temperature extremes, noise, and smoke. Tasks involve chemical handling and working in confined, potentially hot, cold, or noisy areas. The environment is fast-paced and may include smoking areas.

ACCESS TO GAMING FLOOR

Access granted to the general gaming floor.