Lead Cook - Fireside

Eligibility

Now hiring candidates 18 or older for all positions, including gaming licensed positions (must be 21 or older for Beverage Server, Barback, Bartender).

• Health Benefits Insurance package effective Day 1:
  Medical, Dental, Vision, Life, and Short-Term Disability for FT team members
• $700 Referral Bonus Program ($350 at 90 days, $350 at 6 months) – for Team Members who refer new applicants
• Discounted Casino bus tickets
• Discounted RTD Eco Pass
• Hot meal served by the Leadership Team once a month
• 20% discount for Starbucks, Ara Spa, and all food outlets
• 100%
  Colorado Gaming License reimbursement after
  90days of employment
• Hotel discounts available at all
  43 PENN properties, plus discounts on goods and services
• Education reimbursement program and Annual Scholarship Program
• Career development opportunities

• Responsible for learning and being familiar with all of Ameristar Casino Resort and Spa’s outlets, and for being able to answer general questions regarding the property.
• Must be able to assist with Banquet operations as needed based on business needs.
• Anticipate the guests’ needs and respond appropriately with a sense of urgency.
• Read food orders from computer printouts and prepare food items according to established menu plans.
• Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.
• Wash, slice, peel and/or cut various foods to prepare for cooking or serving.
• Ability to work with small, delicate, and sensitive equipment (i.e., knives) requiring fine finger dexterity.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.
• Prepare a daily prep list and written daily orders.
• Maintain control of the kitchen and inform chefs if staffing levels are not appropriate based on business volumes.
• In an open kitchen environment, guest interaction is necessary. Engage the guest each time they come to your area. Explain product, ask questions, and build positive relationships with the guests.
• Coordinate and communicate on orders with dining room staff.
• Assume limited charge of kitchen on respective shifts.
• Assume limited accountability of supervisors in their absence.
• Receive and deliver food to the proper areas.
• Coach and direct all cooks and assistant cooks to work in a productive and efficient manner.
• Ability to work the line in various locations: sauté, broiler, appetizer, pantry, pasta, grill, etc.
• Expedite all food orders promptly in a timely manner.
• Use and maintain all assigned areas and equipment in a sanitary, safe, and effective manner.
• Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Responsible for having a full knowledge of the MSDS program.
• Consistent attendance at company/restaurant training programs as they are scheduled.
• Complete opening, closing and other side duties as assigned by the supervisors.
• Be in constant communication with Sous Chefs.
• Pass all tests given including the training to retain the knowledge needed to be an effective team member.
• Maintain a well-groomed, neat, and clean appearance.
• Possess the ability to work harmoniously with coworkers.
• Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
• Perform all duties as assigned by management.

• At least three (3) years of experience related to the accountabilities specified.
• Possession of and ability to maintain a valid n assigned state of employment.
• Must have basic reading and math skills for recipes and measurements.
• Must be at least 18 years of age.
• 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.