Cook I - Scotch 80 - On Call

San Manuel Band of Mission Indians•Las Vegas, NV

17d•Onsite

About The Position

Primary responsibility of the Cook I (Lead) to is perform advanced cooking procedures, operate/rotate multiple stations, and/or delegate a shift with others or independently based on standardized recipes, plating, or instruction. Must be able to set the example both work ethic and verbally in communication. All duties are to be performed in accordance with departmental and casino policies, practices, and procedures. Core Job Responsibilities: Demonstrates presenteeism and job performance records Ability to prepare specialty or wide range of food dishes in accordance with kitchen needs and an understanding of special cooking equipment or systems Perform various job duties that will include, but not limited to, operation of grill, fryer, broiler, oven, French top, pizza oven and Wok in accordance with kitchen needs. Handle the shift break(s) of other cooks and/or room leaders. Perform at a high level of awareness for procedures, policies, and developments. Lead and motivate team members in all cook classifications. Ensures ingredient supply levels are accurate. Move items from shelves to carts and transport them to assigned stations for restocking purposes. Maintains the required par of food items in their assigned station from support areas throughout the property. Understand proper safety and health code regulations and maintain them regularly and ensure all areas assigned are clean and free of debris Maintains a sanitary and organized work area Demonstrates proper care, storage, use and cleaning of all tools and equipment Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs, along with effective communication with other team members, including service, kitchen maintenance personnel, chefs and managers To assist with any other job-related duties that may be assigned. May be assigned a trainee, in which asked to tour, teach and lead by example with a new hire or transfer to provide instruction within room and/or station. Perform other duties as assigned

Requirements

Recommendation from manager, supervisor or team members
High school diploma or equivalent required
Minimum of 3 years related experience required within a hotel/gaming property or respective comparison is preferred
Minimum 3 years of experience on a cook line or respective environment
Work requires effective communication, both verbal and written, in a professional manner which may be specific to an area or location
Must obtain a Southern Nevada Health Card
Ability to work within and understanding of kitchen equipment
Must be tolerant to varying conditions of moderate to loud noise levels, temperature, illumination, and air quality which may include exposure to smoke
Constant interactions with hotel executives, department management, employees, and guests
Physical mobility includes eye/hand coordination when performing kitchen tasks
Able to work under physically demanding situations to include but not limited to - balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, carrying and constant audible communication via speaking and listening
Occasionally handle items up to 50 pounds
General knowledge and use of standard office equipment
Ability to distinguish letters, numbers, and symbols

Responsibilities

Perform advanced cooking procedures
Operate/rotate multiple stations
Delegate a shift with others or independently based on standardized recipes, plating, or instruction
Set the example both work ethic and verbally in communication
Demonstrates presenteeism and job performance records
Ability to prepare specialty or wide range of food dishes in accordance with kitchen needs and an understanding of special cooking equipment or systems
Perform various job duties that will include, but not limited to, operation of grill, fryer, broiler, oven, French top, pizza oven and Wok in accordance with kitchen needs
Handle the shift break(s) of other cooks and/or room leaders
Perform at a high level of awareness for procedures, policies, and developments
Lead and motivate team members in all cook classifications
Ensures ingredient supply levels are accurate
Move items from shelves to carts and transport them to assigned stations for restocking purposes
Maintains the required par of food items in their assigned station from support areas throughout the property
Understand proper safety and health code regulations and maintain them regularly and ensure all areas assigned are clean and free of debris
Maintains a sanitary and organized work area
Demonstrates proper care, storage, use and cleaning of all tools and equipment
Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity
Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs, along with effective communication with other team members, including service, kitchen maintenance personnel, chefs and managers
To assist with any other job-related duties that may be assigned
May be assigned a trainee, in which asked to tour, teach and lead by example with a new hire or transfer to provide instruction within room and/or station
Perform other duties as assigned