Mian Specialty Cook

Rivers Casino; City of Schenectady (NY); On-site; USD 41,000 - 46,000; Full time

Job summary

Rivers Casino in New York is seeking a Specialty Cook to assist in meal preparation, including chopping, grilling and assembling dishes for outlets managed by the Food & Beverage department.

The role requires solid kitchen experience, ServSafe certification, and flexibility to work full-time in a fast-paced environment with attention to food safety and quality standards.

Qualifications

• Must be at least 21 years old.
• High school diploma or equivalent.
• Two years of kitchen experience in a high-volume operation.
• Ability to complete and maintain ServSafe certification.

Responsibilities

• Assist in meal preparation by chopping vegetables and grilling.
• Prepare salads and assemble meals and entrees per recipes.
• Maintain cleanliness and sanitation of prep areas and stations.
• Ensure proper portion control and presentation of dishes.
• Operate kitchen equipment safely and wash/organize as needed.
• Train and guide new kitchen staff in station procedures.

Skills

Kitchen experience

Food safety knowledge

Education

High School Diploma or GED

ServSafe Certification

Job description

• Hospitality
• Full-Time
• Requisition #: MIANS007284

Description

Position Summary: Assists in the preparation of meals by chopping vegetables, grilling, making salads and putting together all meals and entrees.

Job Title: Specialty Cook

Department: Food & Beverage

Reports To: Sous Chef Banquet/Duke's/Marketplace

FLSA Designation: Non-Exempt

License Type: Non-Gaming

Target Pay: Start $29.79 One Year - $33.10

Essential Job Functions:

• Expert knowledge of all cooking and prepping stations within outlet as well as menus and recipe guides
• Understands the proper terms for kitchen equipment, pans and small wares used in the kitchen
• Prepares food items in accordance with the station guide recipes including portion control and presentation
• Maintains clean food preparation areas, cooking surfaces, utensils, sneeze guards and guest facing areas of station in accordance with health and safety standards
• Gathers and portions items ensuring that they are of high quality prior to serving to guests
• Maintains sanitation, health and safety standards in work areas including but not limited to temperature checks, wearing gloves and proper utilization of sanitation buckets
• Responsible for breaking down workstation, cooling food where necessary in accordance with cooling guidelines and storing in accordance with proper storage and labeling guidelines
• Attends all allergy and foodborne illness in-service training
• Reports all accidents and injuries in a timely manner
• Complies with all company safety and risk management policies and procedures
• May perform other duties and responsibilities as assigned
• Understands and can demonstrate proficiency operating more advances cooking equipment such as grills, steamers, robot coupe, immersion mixers and slicers
• Responsible for basic food preparation tasks, such as cutting meat and fish, basic handling skills, peeling, slicing, chopping, measuring and mixing ingredients
• Prepares necessary ingredients to replenish station according to established par levels
• Ability to follow basic recipe to produce high quality food products
• Ensures food is prepared and presented with high level of quality, visual appeal and consistency
• Capable of teaching others to use all kitchen equipment, processes and procedures
• Communicates with supervisor regarding volume levels and team assignments
• Assists in the control of food and labor costs by eliminating waste and over production
• Makes recommendations for adjusting pars
• Produces small to large batch goods using advanced and full range of classical cooking techniques
• Able to explain ingredients in the menu and preparation techniques
• Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients
• Assist with putting away stock, keeping freezers, walk-ins, and other storage areas in proper cleanliness and order, maintain proper rotation
• The ability and willingness to train, support and guide new culinary team members in all stations of the kitchen
• Able to pass a menu and culinary tests that include food safety knowledge and culinary expertise
• All other duties as assigned

Qualifications:

• Must be 21 years of age or older
• High School diploma or equivalent
• Two years of kitchen experience in a high-volume operation
• Must have successfully completed or have the ability to complete and maintain certification in "ServSafe" (Food Sanitation Management)
• Ability to successfully fulfill the pre-employment process and maintain all licenses as required
• Ability to work flexible shifts and days of the week including holidays

Working Conditions:

• Regularly required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; talk, hear, see, taste or smell
• Regularly required to stoop or kneel and stand for long periods of time
• Regularly required to move with a sense of urgency, including pivoting and shuffling
• Frequently required to lift and/or move up to 25 pounds and occasionally up to 50 pounds
• Must wear appropriate personal protective equipment (PPE), uniform and non-skid shoes
• Must be able to work in extreme hot and cold temperatures for prolonged periods of time
• Ability to work in a noisy and smoky environment

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.