Buffet - Cook I

Valley View Casino & Hotel•Valley Center, CA

2d•Onsite

About The Position

The Cook I will safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner. All team members are obligated to support and uphold the Valley View Casino’s Standards of Excellence as outlined in the Team Member Guide to Success. Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction. Greet guests in a courteous and caring manner using personalized service.

Requirements

Six months of experience as a Cook in a high-volume restaurant environment.
Ability to identify pan types and knife types.
Demonstrated proficiency in using a slicer, mixer, robo coupe, tongs, chef’s knife, bread knife, paring knife, steel, high heat spatula, turner, and whisk.
Knowledge of sanitary practices.
Working knowledge of weights, measures, and various cooking techniques.
Possession of the basic tools to perform the job duties of a Cook.
Reading and math skills for recipes and measurement.
Ability to stand on a hard surface for entire shift.
Ability to tolerate areas with extreme hot and cold temperatures.
Must possess effective communication and organizational skills.
Ability to apply commonsense understanding to carry out a variety of instructions furnished in written, oral or diagram form.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.
Must successfully pass a drug screening test.
Must be able to successfully pass applicable auditions or skill testing.

Nice To Haves

High school diploma or GED equivalent.
Formal culinary training.

Responsibilities

Prepare all food items according to standard recipes and menu to ensure consistency of product.
Exhibit knowledge, understanding, and application of various cooking techniques.
Exhibit preparation and knowledge of base sauces, stocks, and soups.
Actively participate with staff to cook, prepare, dish-up and assemble food.
Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top.
Maintain a solid knowledge of all food products.
Perform all assigned side work to include replenishing/restocking work station with supplies.
Rotate all products on the first-in, first-out philosophy.
Properly label and date all products to ensure safekeeping and sanitation.
Check station before, during, and after shift for proper set-up and cleanliness.
Abide by all health codes and hand washing guidelines and encourage team members to do the same.
Fully observe all safety procedures.
Strive for picture perfect plate presentation.
Perform other duties as assigned by management.
Responsible for conducting all responsibilities in a professional and ethical manner.
Responsible for maintaining a consistent, regular attendance record.