Cook 3 - Tony Gwynns's (PT)

Jamul Casino•Jamul, CA

3d•Onsite

About The Position

This position is responsible for preparing and cooking food according to established recipes and departmental standards. The role involves providing excellent customer service, maintaining a clean and safe work environment, and collaborating with culinary leadership to meet business demands. The Cook 3 will perform various functions within the kitchen, including broiler, sauté, Asian, prep, and production, and must be familiar with kitchen equipment and basic knife skills.

Requirements

Must be at least 18 years of age.
One to three months of related experience and/or training
Knowledge of applicable food preparation methods and measures for assigned function
Ability to earn and maintain a current Food Handlers Card
Must be able to acquire and maintain appropriate gaming license
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 English may also be required.
Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.
Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Must be able to efficiently and accurately count money and gaming chips and make a change.
Possess the ability to operate an adding machine and have basic computer skills.
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.
Team members must be able to qualify for licenses and permits required by federal, state, and local regulations.

Responsibilities

Provide friendly, fast, and helpful customer service to all guests and team members.
Follow recipes to prepare and/or cook food to meet departmental standards or as directed.
Measure and convert recipes without affecting quality.
Perform assigned function within the kitchen such as broiler, sauté, Asian, prep and production when needed.
Accepts direction during day to day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met.
Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness.
Basic knowledge/understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures.
Partner with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction.
Must be familiar with and have exposure to prep list.
Take inventories.
Exhibit basic knife skills, classic cuts, and sharpening.
Assist in operation of other food and beverage venues as needed.
Attend all departmental and company training programs or meetings as directed.
Must adhere to regulatory, department and company policies.
Properly maintains, cleans, and sanitizes equipment and work areas to meet departmental standards or as directed.
Perform all job duties in a safe and responsible manner.
Meet department uniform, appearance, and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties.
Perform other job related and compatible duties as assigned.