Cook 1 - Slacks Seafood and Oyster House - Full-Time

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Plainridge Park Casino

Plainridge Park Casino

<h3>COME JOIN THE FUN AT</h3> <span style="font-size: 40px;">PLAINRIDGE PARK CASINO</span> <h5>A PENN ENTERTAINMENT PROPERTY</h5>

keywords: grow,teamwork,culture,quality assurance,performance,consulting,administration,safety,implementation,acquire,write,culture,experience,communication,creative,knowledge

Regular Full-Time

$20.00 per hour

Overview: We&rsquo;re always looking for talent that believes in having fun. At PENN Entertainment, you&rsquo;ll get to be a part of an exciting industry, where the days and nights are fast paced. You&rsquo;ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You&rsquo;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.<br /> <br /> 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&mdash;such as day-one medical coverage, 401(k) matching, and annual performance bonus&mdash;may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.<br /> <br /> Click <a href="https://www.pennentertainment.com/corp/careers/life-at-penn" target="_blank" rel="noopener noreferrer">HERE</a> to discover how we empower team members to grow, thrive, and advance in their careers.<br />
Responsibilities: <li>Responsible for fostering a fun environment </li><li>Responsible for being a gracious host to all guests and co-workers</li><li>Responsible for promoting a positive influence in the community and participating in company-sponsored events</li><li>Works closely with Sous Chef to monitor culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities and facilities</li><li>Administers all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free.</li><li>Efficient preparation of all food related items for both batch and individual plated recipes with attention to maintaining appropriate food costs, volume, quality, and attractiveness.</li><li>Ability to perform the functions of any culinary task assigned within kitchen such as broiler, sauté, pantry and prep when needed.</li><li>Accountable for meeting or exceeding all state and Company sanitation requirements (ServSafe).</li><li>Supports safety and accident prevention programs (non-slip footwear, knife handling, and proper lifting). </li>Monitoring/implementation of garbage separation and disposal as per standards. </li>Partners with Sous Chef to coordinate workflow during shift to meet business demands and ensure customer satisfaction. </li>Acts as a role model to other employees and always presents oneself as a credit to the Company and encourages others to do the same.</li>Performs all other related and compatible duties as assigned.</li>Must acquire all necessary skills to act as Sous Chef within 18 months. </li>Write prep list and take inventory.</li></ul>
Requirements: <li>Must have an outgoing, energetic and enthusiastic attitude </li><li>Must be 21 years of age</li><li>Must enjoy hosting others </li><li>Must be comfortable initiating conversations and creating a fun environment with our guests</li><li>Knowledge of applicable food preparation methods and measures for menu planning, soups, sauces, meat and seafood items for batch or individual recipes. </li><li>Ability to cost out recipes</li>Must possess excellent interpersonal skills</li>Good oral and written communication, must be fluent and literate in English</li>College degree or Culinary Arts degree preferred or a minimum of four years of related experience and/or training; or equivalent combination of education and experience in a progressively more challenging large volume high quality food establishment.</li></ul>