Cook I $20/hour plus $1 Grave Shift Differential

Commerce Casino•Commerce, CA

26d•$20•Onsite

About The Position

Commerce Casino is the world’s largest card casino offering more than 200 tables. Established in 1983, the casino values its staff of over 2,500 employees and is proud to be known as “Where the World Comes to Play.” Commerce Casino offers a comprehensive benefits package to include medical, dental, vision, life, flexible spending accounts, 401(k), vacation time, and much more! Under direction of designated venue Sous Chef, the Cook I prepares food/menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and casino standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times.

Requirements

Must have previous and extensive work experience as a Prep Cook in a high-volume line cooking or production cooking in a full-service dining establishment or food service establishment.
High School Diploma or GED required; Vocational/Technical/Business certification preferred.
Must obtain and maintain a Food Handler’s or ServSafe Card and negative Tuberculosis (TB) test.
Maintain clean and proper work attire in accordance with company policy.
Must have an understanding of HAACP Program including cleaning, sanitation, and organizational procedures.

Responsibilities

Maintains designated workstation ensuring that recipes, flavor profiles, consistency in quality, appearance; ensures production time frames are adhered to for all menu/food items being produced on assigned station; ensures workstations are fully stocked for forecasted business flow and restock before end of shift.
Possess adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment; possess precise and consistent knife work and skills, and ability to sufficiently perform all basic cooking method, as well as the ability to multitask within those basic cooking methods to ensure no interruption in servicing of the guests.
Ability to work cold stations (i.e. garde manger, sandwich station, etc.). Must be able to produce bulk recipes necessary for cold stations (i.e. dressings, vinaigrettes, cocktail sauce, etc.).
Possesses adequate understanding the food rotation method “FIFO”; directly responsible for labeling and dating all food items on their designated station as well as the kitchen as a whole; ensures all food items are within expiration dates or if not, that they are disposed of and properly logged on waste sheets.
Possesses the ability to read food order tickets and identify menu items and substitution/special requests in a timely and clear manner as well as communicate those requests clearly to fellow team members.
Directs Prep Cooks to accomplish kitchen/workstation needs, in a positive supportive and educational/ team-oriented manner; assists with training other team members on workstations.
Maintains acceptable attendance record and arrives at workstation at scheduled time, in proper uniform and ready to work.
Reports any injuries, accidents or possible unsafe work environment or health code issues to management immediately upon identification at all times.
Performs any job responsibilities and or tasks deemed necessary by Culinary Management within the scope of this position and business needs of the department.