Cook 3 - Hell's Kitchen - $2,000.00 sign-on bonus
About The Position
Under the direction of the Sous Chef or Cook 4, the Cook 3 prepares and cooks food, cleans, stocks and maintains all kitchen, preparation, service, dining and storage areas. Assists with venue management, including but not limited to; expediting, managing inventory and supervising personnel. Prepares, seasons and cooks' soups, vegetables and other food items for consumption at Banquets, restaurants and/or in-room dining and all tasks called upon. Must be capable of large volume food production. Foxwoods Resort Casino is committed to providing our guests an "extraordinary" guest service experience. Must be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership of getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.
Requirements
- High school diploma or GED preferred
- Two (2) years of experience in a full service or production kitchen required
- Must be able to perform all basic cooking methods, prepare basic soups, stocks and sauces and work all hot and cold culinary stations according to Foxwoods culinary departmental standards
- Must have the ability to understand food requests, ask questions regarding its preparation and assure the team member's or guest's satisfaction with their order in English
- Working during weekends, holidays and peak business periods are required, including working any shift/day designated by the department
- Team member must be able to lift a minimum of 35lbs. multiple times per day, and push a cart weighing up to 100lbs
- Required to take the class to receive a food handlers card within the first 90 days of employment
Responsibilities
- Prepares and cooks food
- Cleans, stocks and maintains all kitchen, preparation, service, dining and storage areas
- Assists with venue management, including but not limited to; expediting, managing inventory and supervising personnel
- Prepares, seasons and cooks' soups, vegetables and other food items for consumption at Banquets, restaurants and/or in-room dining and all tasks called upon
- Large volume food production
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Industry
Accommodation
Education Level
High school or GED
Number of Employees
1,001-5,000 employees
