ASSISTANT COOK - BUFFET

Requisition ID
2017-29551
River City Casino & Hotel - St. Louis, MO
Category
Food & Beverage
Position Type
Full-Time

Be the Best You

Pinnacle Entertainment (PNK) is a dynamic and growing casino entertainment company with more than 15,000 team members working at 16 casinos and racetracks located in Colorado, Indiana, Iowa, Louisiana, Mississippi, Missouri, Pennsylvania, Nevada and Ohio - and PNK has a management contract for Retama Park Racetrack outside of San Antonio, Texas.

At PNK, we are guided by our team member promise - Be the Best You. Through this promise we strive to support our team members in living their best lives by offering them challenging and rewarding work, a competitive benefits package and opportunities to build lasting relationships.

Property Details

Nestled along the banks of the mighty Mississippi River, River City Casino & Hotel is a stunning 7-story hotel offering 193 elegant and comfortable guest rooms, six spacious 2-bay suites and a luxurious Presidential suite---all just steps away from the casino’s award-winning restaurants, Event Center featuring top-name entertainment and an expansive casino with non-stop gaming action.

 

River City Casino

777 River City Casino Boulevard

St. Louis, MO 63125

Overview

Under direct supervision of the lead cooks and or Sous Chef, assists or is assigned the preparationof menu items by chopping vegetables, making salads, soups, sauces and putting together entrees.

Responsibilities

  • Prepare a variety of foods according to customers’ orders or supervisors’ instructions, following approved recipe cards & procedures.
  • Wash, slice, peel and/or cut various foods to prepare for cooking or serving.
  • Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
  • Observes Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
  • Has some working knowledge of all equipment and ingredients in their assigned kitchen. This includes all equipment that is associated to the needs of specific cuisines within their assigned restaurant.
  • Able to execute all menu items to the Chef’s requirements.
  • Assist cooks and kitchen staff with various cooking and cleaning tasks as needed, and provide cooks with needed items.
  • Cuts, cooks, portion, slice, arrange, and garnish food, and serve food to waiters or patrons.
  • Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner.
  • Takes direction and is mentored by cooks and lead cooks in order to better prepare themselves for advancement.
  • Guest interaction is a must. Must engage the guest each time they come to the buffet line. Explain product, ask question and build positive relationships with the guest.
  • Mentor Kitchen Food Runners so they learn duties of the prep cook position to be prepare them for advancement.
  • Perform other duties as assigned by management.

Qualifications

  • 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.

These skills and abilities are typically acquired through at least 1-year experience or 9 months completed accredited culinary certificate or AOS degree directly related to the accountabilities specified.

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