BISTRO COOK

Graton Resort & Casino•Rohnert Park, CA

8h•Onsite

About The Position

The Bistro Cook is responsible for preparing high-quality, visually appealing dishes using fresh, premium ingredients in accordance with established recipes and presentation standards. This role requires creativity, attention to detail, and a strong understanding of culinary techniques to deliver an exceptional dining experience. The Cook ensures all food is prepared safely and efficiently and maintains cleanliness and organization in the kitchen. A commitment to excellence and consistency is essential in this position.

Requirements

Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
Minimum of one (1) year culinary experience required.
Demonstrated proficiency with all required knife skills and cooking techniques via a test administered by a GRC Chef.
Ability to identify standard kitchen equipment and ingredients.
Working knowledge of weights, measures, and various cooking techniques.
Ability to read, understand, follow, and execute standardized recipes.
Ability to manage time effectively with minimal supervision.
Must be able to obtain a gaming license through the Graton Gaming Commission.
Must possess or obtain a California Food Handlers Certification.

Responsibilities

Redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
Perform responsibilities in accordance with all Company standards, policies, and procedures.
Read, understand, and follow standardized recipes to prepare and cook high-quality dishes to presentation standards.
Maintain consistency in taste, quality, and appearance across all menu items.
Follow all food safety, sanitation, and kitchen procedures.
Keep workstations clean, organized, and properly stocked during service.
Communicate effectively to coordinate pick-ups with fellow culinary Team Members.
Minimize waste through proper preparation, storage, and portion control.
Exhibit knowledge, understanding, and application of all required cooking techniques.
Operate all required kitchen equipment, including but not limited to; slicer, steamer, deep fryer, ovens, stove, broiler, grill, mixer, kettle, and flat top.
Maintain a high level of personal grooming and uniform standards.
Treat each Team Member with care, dignity, fairness, and respect in a professional manner while displaying and encouraging teamwork in the department.
Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.