Skilled Prep Cook III - Casino Kitchen Pro

Bally's Corporation

Evansville (IN)

On-site

USD 20,664 - 28,929

Full time

14 days+

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Benefits offered by this job

401(k)
401(k) matching
Medical, Dental, & Vision insurance
Flexible spending account
Employee assistance program
Employee discounts
Free parking
Life insurance
On-the-job training
Paid time off
Tuition Reimbursement

Job summary

Bally's Corporation in Evansville, Indiana is seeking a dedicated kitchen associate to assist in preparing meats, breads, soups, and a variety of menu items. You will work closely with cooks to ensure proper prep, sanitation, and presentation while following safety standards and company service guidelines.

The role requires standing for long periods, familiarity with multiple kitchen stations, and the ability to work varied hours, including holidays and weekends.

Qualifications

  • High School diploma preferred.
  • Experience in Food and Beverage preferred.

Responsibilities

  • Cleans, cuts, and grinds meats, poultry, and seafood.
  • Dips food items in crumbs, flour, and batter to bread them.
  • Stirs and strains soups and sauces, grill, sauté, and expedite; strong knife skills.
  • Weighs and measures designated ingredients; reads menu to estimate food requirements.
  • Carves meats, portions food, and adds gravies and sauces for serving.
  • Maintains cleanliness, sanitation, and proper storage; follows safety standards.

Skills

Active Listening
Detail Oriented
Teamwork
Communication
Collaboration

Education

High School Diploma (preferred)

Job description

Bally's Corporation in Evansville, Indiana is seeking a dedicated kitchen associate to assist in preparing meats, breads, soups, and a variety of menu items. You will work closely with cooks to ensure proper prep, sanitation, and presentation while following safety standards and company service guidelines.

The role requires standing for long periods, familiarity with multiple kitchen stations, and the ability to work varied hours, including holidays and weekends.

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