Cook III - Binion's

POSITION SUMMARY

Cook Ill is responsible to support the Management in the successful production of raw and/or cooked food

products for culinary operations at Horseshoe Indianapolis. Position will be engaged in the development of

menus, SOP's advanced cooking styles and production , running cooking or production lines for safe and

efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work,

frying, sauteing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game

and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing

deli meats and cheese for consumption by guests, as well as other duties as assigned.

In the service of guest in a restaurant environment by the greeting and seating of guests as they enter or

exit the restaurant, handle money transaction as payment for product and services provided in the

restaurant, including server station rotation, managing wait times, clearing of tables, check transactions i.e.

cash, credit card, comp, players club points, and travelers check transactions, as well as other duties as

assigned. Note – this position will not involve any function involving casino gambling by patrons.

ESSENTIAL DUTIES & RESPONSIBILITIES

Responsible for practicing, supporting, and promoting Horseshoe Indianapolis’ Company-wide culture and

demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to:

Safe efficient production of food products including quality and quantity control, par levels, food

storage, and product rotation, cutting, slicing, saute, frying, mixing, grilling, mixing, etc.

Assist with set up and operation of multiple outlets in Horseshoe Indianapolis, coach Cook Level I and II 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 Horseshoe Indianapolis.

Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service

techniques and safety all with regard to the safe handling of food products for guest's consumption.

Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data

Sheets) for chemical usage.

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.

Possess the ability to work with Co-workers in any kitchen environment.

QUALIFICATIONS

High School Diploma or GED required. College Degree or Culinary Arts Degree is preferred. Position requires

2 (two) years experience in the Food Service Industry as a Cook II or similar position. Position requires the ability

to successfully set up and work multiple outlets within Horseshoe Indianapolis, run cooking or production line,

and advanced food knowledge consisting of Cook Level II plus, international cooking styles, and techniques,

specialty raw products and use, menu engineering (development) and beginning knowledge of wine and food

pairing. Experience in banquet production, Ability to read, write, speak and understand English, distinguish

letters, numbers, and symbols as well as be involved in daily professional communication with co-workers and

guests. The position requires math skills as well as the ability to measure, and estimate, and the ability to multi

task, possess proper knife skills, basic food knowledge inclusive of specifications (size, shape,

color, package size, weight, growing season, origin, seasonal availability, seasonings, specialty products) as

defined by hiring management. The Position requires the trained use of kitchen equipment such as knives,

stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, braziers, tilt kettles, etc. Must be able to

demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply

with safe and hazard free work environment practices stipulated in Horseshoe Indianapolis,

County/State/Federal Department of Health and OSHA policies, procedures and regulations. Must be able

obtain an Indiana Horse Racing Commission License. Position requires scheduling flexibility, may be required

to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee 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. Handle heat from cooking appliances, food and dish/glass/ware washing machines. The

position also 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
The work environment characteristics described here are representative of those an employee encounters while
performing the essential functions of this job. 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 or any tasks assigned by senior
management. Horseshoe Indianapolis is a smoking establishment, therefore must be able to work in a smoking
environment. Must be able to work in a highly populated fast-paced and noisy environment. This position
performs function of work outside the gaming space, with some performing all or a bulk of their work back of
house.

• ACCESS TO GAMING FLOOR
• Access to gaming floor not required as their primary work function is outside the gaming space.