Employee Dining Room Cook II

RESPONSIBILITIES * Deliver internal and external guest service to Horseshoe standards. * Reads food orders from computer printouts and prepares food items according to established menu plans. *  Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. * Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. * Provide general supervision to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to. * Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes. * Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner. * Coordinates and communicates on orders with dining room staff. *  Prepares all food items accurately in a timely manner. * Completes all assigned prep items as written on prep sheet. QUALIFICATIONS * Demonstrated ability to prepare a wide variety of food items, to standard, in a high­ volume, fast-paced operation. * Demonstrated understanding and knowledge of the application of sanitation procedures. * These skills and abilities are typically acquired through at least 3-years' experience directly related to the accountabilities specified. * Ability to recognize different cooking oils and their cooking temperatures * Ability to use knives, other hand-held instruments and other food preparation equipment *  Ability to perform all duties of a Cook's Helper/Pantry Person * Must have documented skills and competencies in preparing eggs, meats, batters, potatoes; blanching, steaming, sauteing; pasta and rice cookery; and preparing salads, sandwiches, cold appetizers and garnishments * · Ability to portion, prepare and present meat, poultry and fish entrees, pastas, vegetables, pan sauces and butter sauces