Cook II - Binions

Position Summary

Cook II is responsible for supporting management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis. The position involves safe and efficient food preparation using various cooking techniques and equipment (station set‑up, prep work, frying, sautēing, gridding, brazing, carving, broiling, boiling, steaming of meats, fish, vegetables, wild game, poultry, and producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese).

The role also includes greeting and seating guests, handling money transactions (cash, credit card, comp, player club points, traveler's check), managing wait times, clearing tables, and other duties as assigned. This position does not involve casino gambling functions.

• Practice, support, and promote Horseshoe Indianapolis company‑wide culture and demonstrate excellent service standards.
• Produce food products efficiently, maintaining quality and quantity control, par levels, food storage, and product rotation. Tasks include cutting, slicing, sautéing, frying, mixing, grilling, and more.
• Assist with set‑up and operation of multiple stations within the area, coaching Cook Level I for cross‑utilization of labor and upward mobility opportunities.
• Produce stocks, soups, and sauces as part of daily meal period service.
• Follow SOPs and production lists to meet required par levels and specifications for assigned stations or duties.
• Maintain standards of sanitation, kitchen and personal hygiene, cleanliness, and food safety for guest consumption.
• Display knowledge of emergency procedures and familiarity with MSDS for chemical usage.
• Communicate consistently with supervising chef, keeping them abreast of department activities and ensuring kitchen equipment is in good working order and hazard‑free. Notify supervising chef immediately if equipment is not safe.
• Work collaboratively with co‑workers in any kitchen environment.

High School Diploma or GED required. College degree or Culinary Arts degree is helpful. Minimum two years experience as Cook I or similar position required. Ability to set up and work multiple stations, moderate food knowledge (sauce, soup, stock production, seasonings, cooking styles, plating presentation, grades of meats, produce, dairy, etc. based on USDA standards). Must be able to read, write, speak and understand English, distinguish letters, numbers, symbols, and perform daily professional communication with co‑workers and guests.

Math skills required for measuring and estimating. Must be able to multitask, possess proper knife skills, basic food knowledge, and be trained in kitchen equipment use (knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers). Must demonstrate HACCP compliance, comply with safety and hazard‑free work environment practices (HHS, OSHA). Must obtain Indiana Horse Racing Commission license. Scheduling flexibility required; may work weekends, holidays, overnight, or overtime as needed.

Lift up to 50 lbs; push or pull 150–250 lbs on a pushcart; enter walk‑ins of 10–140 degrees Fahrenheit. Handle heat from cooking appliances, food, and dish/glass/ware washing machines. Normal or corrected vision with ability to distinguish letters, numbers, symbols. Stand for duration of shift, walk frequently, bend and/or reach to a height of 6 feet. Ability to work in high temperature, cold temperature, noisy environment.

The work environment includes continuous exposure to high & low temperatures, sunlight, fluorescent light, wet surfaces, noise, and chemical usage. Employees navigate potentially slippery floors, work in highly populated fast‑paced and noisy environment, and may be required to work in a smoking establishment.

Access to gaming floor not required; primary work functions are outside the gaming space.

• Seniority level:
  Entry level
• Employment type:
  
  Full‑time
• Job function:
  Management and Manufacturing
• Industries:
  Hospitality