Cook I - Café Del Soul (J1)

Casino and•Stateline, NV

1d•Onsite

About The Position

This position is responsible for preparing and cooking all food items according to company standards for recipes and procedures, including seasoning, finishing, and garnishing. The role adheres to the time and sequence of cooking operations to meet service standards and hours. It involves performing basic cooking operations such as deep fat frying, broiling, steaming, sautéing, basic oven work, and production/prep work. The Cook I also plates food items, dishes up food for large functions, and effectively uses kitchen tools and utensils. The role includes working an assigned station, maintaining its cleanliness and sanitation, assisting other kitchen personnel, properly using and storing food items and supplies, completing prep work for the next shift, and transporting food and supplies. Additionally, the Cook I maintains cleanliness and organization in coolers and dry storage areas, and may provide direction to employees and oversee task completion, potentially performing the duties of a Supervisor in their absence.

Requirements

Three to six months of related experience and/or training in a similar food outlet, hotel or casino atmosphere.
Must possess and be able to maintain a current Health Card, Liquor License, or other required certifications as required by geographical area of the property.
Must be able to effectively communicate in English.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio and percent and to draw and interpret bar graphs.
Knowledgeable of all Company policies and procedures, including fire and safety regulations.

Nice To Haves

Reasoning Ability: Remembering Details, Reading, Directing Others, Discriminating Colors, Working Rapidly, Working at Various Tempos, Concentrating amid Distractions, Remembering Names and Faces, Examining and Observing Details.

Responsibilities

Prepare and cook all items according to company standards for recipes and procedures, including the seasoning, finish and garnishment of all food items and entrees.
Adheres to time and sequence of cooking operations to meet service standards/hours.
Performs all basic cooking operations including deep fat frying, broiling, steaming, sautéing, basic oven work and production/prep work.
Plate up food items and dish up for large functions.
Effectively use kitchen tools and utensils including knives, slicers, choppers, mixers, steamers and braziers.
Work assigned station in the kitchen, with responsibility for the cleanliness and sanitation of assigned work area.
Assist other kitchen personnel as needed.
Properly use and store food items and kitchen supplies.
Complete prep work for next shift.
Transport food and supplies to workstations as needed.
Maintain cleanliness and organization in the coolers and dry storage areas.
Provide direction to employees and oversee task completion; may perform duties of Supervisor in his/her absence.