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Buffet Line Cook - Midday/2nd Shift - Full Time at Northfield Park Racino
Northfield, Illinois, United States -
Full Time

Start Date

Immediate

Expiry Date

06 Oct, 26

Salary

20.4

Posted On

08 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Techniques, Knife Skills, Food Safety, Sanitation Regulations, Plate Presentation, Kitchen Equipment Operation, Customer Service, Interpersonal Communication, Sauce Preparation, Stock Preparation, Soup Preparation, Inventory Restocking

Industry

Hospitality

Description
Description Primary Purpose As a Cook, you will be responsible for skillfully applying culinary techniques. Schedule In this role, you will be required to work Sunday Monday and Thursday (11:30am-7pm) and Friday and Saturday 1:30pm-9:30pm. Your off days will be Tuesday and Wednesday Principal Duties & Responsibilities Maintain solid knowledge of food products and skillfully apply culinary techniques. Identify and safely use kitchen equipment. Restock kitchen supplies and food items required for service. Properly label and date products to ensure safekeeping and sanitation. Maintain solid menu knowledge and attention to detail with plate presentation. Assist kitchen leadership and staff in execution of service. Maintain solid knowledge, understanding and preparation of base sauces, stocks and soups. Work as a team, assist all guests’ needs and inquiries. Requirements Performs other job-related duties as requested. Proof of eligibility to work in the United States. Education High School Diploma, GED or equivalent - Required Work Experience 2+ Years of Prior Relevant Experience in a similar setting - Preferred 1+ Years of Prior Relevant Experience as a Cook - Preferred Additional Requirements Work varied shifts, to include weekends and holidays. - Required Formal Culinary training. - Preferred Knowledge, Skills and Abilities Knowledgeable of weights, measures and various cooking techniques. Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, coolers, slicers, beverage machines, Cryovac machine and smallwares. Knowledge of health, safety and sanitation regulations. Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts.
Responsibilities
The Cook is responsible for applying culinary techniques to prepare food, base sauces, stocks, and soups while maintaining high standards of plate presentation. They must also manage kitchen supplies, ensure proper labeling for sanitation, and collaborate with the team to meet guest needs.