Atlantic City, NJ6 days ago
Comprehensive understanding of how to gauge proper cooking temperatures per guests request, recipes, SOPs, local, state, and federal regulatory agencies, or verbal instruction by room chef, sous chef or manager on duty for proteins including but not limited to: beef (rare, medium rare, medium, medium well, well done) poultry, lamb (rare, medium rare, medium, medium well, well done), fish and shellfish, pork, eggs, vegetables and starches. Must follow all Ocean Casino policies including wearing black non-slip shoes, an Ocean hat, plain black hat, or disposable toque, or sailors cap, kitchen uniform, and name tag.