Culinary Apprentice- Part Time

We’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.

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SUMMARY: The Culinary Apprentice will gain on-the-job training combined with culinary curriculum and skillset development. The Apprentice will be trained and rotated throughout property culinary operations and will have the opportunity to learn the job duties and functions of each position during their rotations. He/she will also gain knowledge of the responsibilities that go along with the hotel/hospitality business. Throughout their 12-16-week program, the Culinary Apprentice will gain the culinary techniques and skills needed in the culinary/hospitality profession. It is our intention to rotate an Apprentice through a variety of outlets, skillsets and assessments; this may be accelerated or slowed dictated by business demand and/or the Apprentice’s ability to satisfactorily meet each requirement.

ESSENTIAL RESPONSIBILITIES include the following.  Other duties may be assigned.

• Practice professionalism and quality in service
• Understand the requirements for proper sanitation, improve and maintain kitchen standards
• Gain an understanding in using and maintaining of food service equipment and tools
• Learn specific culinary styles, techniques and cooking methods
• Become familiar with each kitchen and the job duties for each area
• Become knowledgeable with the assigned kitchens’ functions and the operations involved in hotel/hospitality culinary area
• Help prepare food items as instructed
• Cook and prepare food products including cutting, trimming, chopping, slicing, carving, mixing, cooking, sautéing, grilling, frying, broiling, baking, and steaming and application of other preparation techniques as required for preparation of food for venues serviced directly from the kitchen
• Maintain freshness of food items by rotating items as needed and maintaining items at appropriate temperatures.
• Perform tasks to ensure an attractive and safe physical appearance of working areas including cleaning and sanitizing all areas.
• Follow company procedures for preparing recipes and products.
• Prepare, display or serve food products as necessary including retrieving, arranging, garnishing, setting up, displaying, carving and serving.
• Safe and efficient use of all kitchen equipment.
• Follow safety and sanitation protocols and procedures, as outlined by company and state requirements.

SUPERVISORY RESPONSIBILITIES:  No

AUTHORITY TO ISSUE COMPS: No

ACCESS TO GAMING AREA REQUIRED: No

QUALIFICATIONS:  To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age.

• A passion for the delivery of quality customer service.
• Candidate must be a team player, dedicated to succeed in the culinary profession.
• Strong oral communication skills and ability to understand and follow directions
• Candidates should have strong organizational, time management and communication skills
• The ability to work a flexible schedule, including: days, evenings, weekends and holidays as business demands
• Ability to accurately calculate figures, measurements and amounts applicable to business needs including but not limited to counting money, weights, measures, percentages, and convert metric to imperial after training.
• It is important for the Apprentice’s long-term success, that they are comfortable with Microsoft Office (Excel, Word, Outlook) as they are a part of our industry and as a training culinarian, you will be expected to organize spreadsheets (log book and recipes), write letters, layout buffet line diagrams, and communicate via email.
• Authorized to work in the United States.

LANGUAGE SKILLS:

Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required.

REASONING ABILITY:

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATIONS, LICENSES, REGISTRATIONS:

Team Member must be able to qualify for licenses and permits required by federal, state, and local regulations.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision.

The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is frequently exposed to moving mechanical parts, risk of electrical shock, and vibration.  The noise level in the work environment is usually moderate.

Employee could be exposed to an environment containing unrestricted second-hand tobacco smoke.

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Equal Opportunity Employer