Cook I (Central Kitchen)

Kewadin Casinos•Sault Ste. Marie, MI

2d•Onsite

About The Position

The Cook I, under the direction of the Cook III, is responsible for preparing and cooking all food products, including soups, sauces, hot entrees, pastas, and vegetables in a timely fashion and in quantities as business volume dictates. The position assists in preparing and cooking for banquets, employee meals, and other special functions, including food products for the buffet and the upkeep of the buffet. The position is responsible for providing attentive, cheerful, courteous, professional customer service to all customers, internal and external, striving to always exceed their expectations.

Requirements

Previous food and beverage preparation experience in a high-volume operation.
Basic math skills required.
Must be able to communicate effectively both orally and in writing.
Must be able to establish and maintain an effective working relationship with supervisor personnel, coworkers, and the general public.
Must be neat in appearance, friendly, and polite.
Must have a positive attitude and be a team player.
Must be flexible and available to work various shifts, including nights, weekends, and holidays.
Must be able to work extended hours when needed.

Nice To Haves

Experience in quantity cooking preferred.
Native American preferred.

Responsibilities

Maintain consistent and attractive product presentation through portion control, fresh and attractive garnishes, and strict adherence to recipe standards.
Consult with Cook III, Restaurant Manager, or Food Operations Manager on daily prep list and on all prep work to be done for the day and the following day.
Clean and restock workstation for the following shift.
Prepare food items such as making cocktail sauce, tarter sauce, horseradish sauce, cutting lemons, etc.
Take temperatures each hour and logs information at end of shift.
Work closely with other Cooks to let them know when food products are getting low on the buffet.
Cook, fill, and refill food products and keeps the buffet neat and clean.
Carve a variety of roasted meat each night on the buffet.
Maintain a clean and appetizing buffet and ensures food is fresh.
Monitor temperatures and notifies management of issues.
Demonstrate safety, security, and hospitality.
Check all backups for food already in use on the buffet.
Check temperature and water content levels on all food holding equipment in use.
Inform the Lead Cook, Restaurant Manager, or Food Operations Manager on the status of the assigned prep work.
Date, label, and store all products in an efficient and sanitary manner.
Keep and maintain a high level of cleanliness and sanitation with equipment and workstation throughout the shift.
Maintain safe food handling procedures while adhering to recipe standards.
Operate a point-of-sale system (POS).
Rotate food products in walk-ins and workstations.
Attend all mandatory trainings and meetings.
All other job-related duties as assigned.