Assistant Cook Jobs in Colorado (NOW HIRING)

Introduction...

OverviewWe’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.
Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Click HERE to discover how we empower team members to grow, thrive, and advance in their careers.

Position is open until filled

Ameristar Casino Resort Spa offers Team Members:

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 EcoPass
• 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 after90days of employment 
• Hotel discounts available at all43 PENNproperties, plus discounts on goods and services
• Education reimbursement program and Annual Scholarship Program 
• Career development opportunities 

Responsibilities

• Ensure the proper set up and stock of prep station and kitchen.
• Memorize recipes and be able to prepare each dish on the menu.
• Able to understand and follow instructions.
• Ensure food preparation and storage areas meet health and safety standards.
• Daily cleaning of kitchen and prep areas.
• Stock inventory and supplies.
• Knowledge of restaurant best practices and cooking methods or willingness to learn the process and best practices.
• Excellent communication and organizational skills.
• Aptitude for multi-tasking.
• Must be able to work cooperatively and efficiently in a team environment.
• Deliver internal and external guest service the Pinnacle Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests’ and team members’ needs and questions.
• Responsible for learning and being familiar with all of Ameristar’s room outlets, and for being able to answer general questions regarding the property.
• 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/ thermometers.
• 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 the line. 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, workstation, 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.

Requirements

• Able to lift up to 30 lbs.
• Attention To Detail
• Always conduct oneself in a manner that reflects a positive professional image.
• Requires reading and math skills for recipes and measurements.
• Ability to read, write, speak, and understand basic English to read recipes and communicate with other team members.
• Ability to perform duties within hot to normal to cold temperature ranges.
• Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flattop.
• Ability to grasp, bend, lift and/or carry, or otherwise, move or push goods on a food warmer weighing a maximum of 300 lbs. at a continuous schedule.
• Perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances.
• Ability to organize and prioritize work and meet deadlines.
• Actively participates with staff to cook, prepare, dish-up and assemble all outlets food.
• Adheres to control procedure for food costs and quality.
• Perform all assigned side work to include replenishing/restocking workstation with supplies.
• Check station before, during and after shift for proper set-up and cleanliness.
• Fully observe all safety procedures as well as clean as you go techniques.
• To encourage and abide by all health codes and hand washing guidelines.
• Ability to read and gather all necessary items for recipe execution.
• Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Make salads soup bases, fire up all equipment, gather product from other outlets, peel shrimp prepare lobster tails, crack oysters, prepare stocks, blanch noodles or pasta, deep fry products, prepare plates for desserts, preparations of cold sauces, responsible for forwarding shellfish identification cards to supervisor, produce rice, stuffings, vegetables.
• Total knowledge of one station with some familiarization of two other in the outlet
• Strong organization skills
• Ability to work collaboratively and communicate effectively with Team Members at all levels of the organization.
• Excellent guest service skills
• Working knowledge of food storage, knife handling and sharpening, weights & measures, stocks, soups and sauces, plate presentations, recipes and yields, Health department regulations, sanitation, and safety regulations
• Uses appropriate language when engaging guests and co-workers in conversation, communicating clearly and courteously, provides continued service to all guests.
• Determines the nature of guest concerns and takes appropriate action to resolve general concerns, obtaining assistance from the proper personnel, as necessary.
• Strong organization skills
• Ability to work collaboratively and communicate effectively with Team Members at all levels of the organization.
• Three-year minimum experience in food preparation and food knowledge.
• Must be able to perform all cooking duties.
• Must be able to fast pace with a sense of urgency.
• Must be able to complete any classes or certifications required by the state of CO or Ameristar Casinos, Inc.