Cook II is responsible to support the Management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis. The position will be engaged in the safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e., station set up, prep work, frying, sautéing, 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 guests in a restaurant environment, responsibilities include greeting and seating guests as they enter or exit the restaurant, handling money transactions as payment for products and services provided in the restaurant, including server station rotation, managing wait times, clearing tables, and check transactions (i.e., cash, credit card, comp, players club points, and travelers check transactions), as well as other duties as assigned.

Essential Duties & Responsibilities include:

• Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation.
• Assist with set up and operation of multiple stations within the area.
• Produce stocks, soups, and sauces as part of preparation for daily food service.
• Follow Standard Operational Procedures (SOP’s) to meet required par levels and specifications.
• Maintain standards of sanitation, kitchen, and personal hygiene and cleanliness.
• Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.
• Communicate consistently with the supervising Chef regarding department activities.
• Possess the ability to work with co-workers in any kitchen environment.

Qualifications include:

• High School Diploma or GED required; Culinary Arts Degree is helpful.
• Position requires 2 years of experience in the Food Service Industry as a Cook I or similar position.
• Ability to read, write, speak, and understand English and distinguish letters, numbers, symbols.
• Position requires math skills as well as the ability to measure and estimate.
• Must be able to demonstrate and ensure daily work is conducted within HACCP guidelines.
• Required to comply with safe and hazard-free work environment practices stipulated by Horseshoe Indianapolis.

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. 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.

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. Indiana Grand Racing & Casino is a smoking establishment; therefore, must be able to work in a smoking environment.

Access to general gaming floor is required.

• Scheduling flexibility for weekends, holidays, and overtime.
• Opportunity for cross-utilization of labor and upward mobility.
• Work in a fast-paced and dynamic environment.
• Compliance with health and safety standards.

• High School Diploma or GED required; Culinary Arts Degree is helpful.
• Minimum of 2 years of experience in the Food Service Industry.
• Ability to work multiple stations and demonstrate proper knife skills.
• Knowledge of food safety standards including HACCP guidelines.
• Strong communication skills in English, both verbal and written.
• Mathematical skills for measuring and estimating ingredients.
• Ability to lift up to 50 lbs and push/pull 150 to 250 lbs.