Cook I

San Manuel Band of Mission Indians • Highland, CA

1d • Onsite

About The Position

Under the direction of the Sous Chef, the Cook I (Line Cook) 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 be in compliance with all health codes and casino standards. Maintains a positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times. Operates in representation of the culinary team’s best in class culture, while championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community’s vision, mission and values.

Requirements

• Vocational/Technical/Business certification preferred.
• No years of experience required. Minimum one year of experience high-volume line cooking or production cooking in a full-service dining establishment or food service establishment preferred.
• Demonstrates knowledge of food preparation and presentation.
• Capable of following procedures and taking direction.
• At the discretion of the San Manuel Tribal Gaming Commission, you may be required to obtain and maintain a gaming license.
• Must obtain and maintain a Food Handler’s Card.
• No Driving Responsibilities: Role does not require a driver’s license or insurance.
• Must present a neat, clean, and well-groomed appearance in accordance with departmental policy.

Responsibilities

• Maintains designated workstation ensuring that recipes are consistent in flavor profiles, quality, and 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.
• Possesses adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment. Possesses adequate knife skills and is responsible for sufficiently performing all basic cooking method. Multitasks within basic cooking methods to ensure no interruption in servicing of the guests.
• Maintains understanding of 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.
• Reads food order tickets and identify menu items and substitution/special requests in a timely and clear manner as well as communicate those requests clearly too fellow team members.
• Performs other duties as assigned to support the efficient operation of the department.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees