Cook I $22/hour plus $1 Grave Shift Differential

Commerce Casino•Commerce, CA

17h•Onsite

About The Position

Under the direction of the designated venue Sous Chef, the Cook I prepares food and menu items for guest consumption using only approved recipes, cooking methods, and ingredients as set by Food & Beverage/Culinary Management. The role involves maintaining all food, equipment, and kitchens to established health codes and casino standards, while fostering a positive, team-oriented, and accommodating attitude towards guests, team members, and management.

Requirements

Previous and extensive work experience as a Prep Cook in a high-volume line cooking or production cooking environment in a full-service dining establishment or food service establishment.
High School Diploma or GED required.
Must obtain and maintain a Food Handler’s or ServSafe Card and negative Tuberculosis (TB) test.
Must have an understanding of HAACP Program including cleaning, sanitation, and organizational procedures.
Demonstrates the necessary management, administrative, professional and/or technical skills to meet or exceed position expectations.
Uses common sense approach to completing tasks and meeting deadlines.
Keeps job knowledge current, is in command of all critical issues that develop day-to-day on the job.
Seeks to increase job knowledge and value to organization.
Ability to manage acceptable workloads, volunteers for additional work, prioritizes tasks, develops good work procedures, manages time well, and handles/integrates new information and/or procedures well.
Communicates well both verbally and in writing.
Creates accurate and punctual reports, demonstrates good listening skills.
Demonstrates behavior that is welcoming, friendly, open and approachable.
Builds strong individual and team relationships within and outside the department.
Flexible, open minded and demonstrates the ability to build rapport and satisfaction by handling all situations effectively as they arise.
Meets commitments, deadlines, and works independently.
Completes all assignments or job tasks without management follow up, and accepts accountability for results.
Ability to handle internal/external customer questions, concerns and complaints effectively and communicates positively.
Consistently maintains a pleasant, approachable, professional image.
Contributes to meeting all team deadlines and responsibilities, listens to others and values opinions, helps Supervisor/team leader to meet goals, promotes a team atmosphere.
Consistently demonstrates collaboration and cooperation skills and openly supports management in accomplishing department and business goals.
Independently identifies problems and takes independent action to successfully resolve issues, willingly seeks out new or additional responsibilities, acts on opportunities to improve overall operations, generates new ideas.
Takes advantage of opportunities to learn new skills.
Demonstrates the ability to learn.
Adapts to change, is open to new ideas, willingly takes on new responsibilities, handles pressure, and adjusts plans to meet departmental/business enterprise needs.
Maintain clean and proper work attire in accordance with company policy.

Nice To Haves

Vocational/Technical/Business certification preferred.

Responsibilities

Maintains designated workstation ensuring adherence to recipes, flavor profiles, quality consistency, and appearance; ensures production timeframes are met for all menu/food items produced on the assigned station.
Ensures workstations are fully stocked for forecasted business flow and restocks before the end of the shift.
Possesses adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment.
Demonstrates precise and consistent knife work and skills, and the ability to sufficiently perform all basic cooking methods, as well as the ability to multitask within those basic cooking methods to ensure uninterrupted guest service.
Ability to work cold stations (i.e., garde manger, sandwich station, etc.) and produce bulk recipes necessary for cold stations (i.e., dressings, vinaigrettes, cocktail sauce, etc.).
Possesses adequate 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.
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 on time, in proper uniform, and ready to work.
Reports any injuries, accidents, or possible unsafe work environments or health code issues to management immediately upon identification.
Performs any job responsibilities and/or tasks deemed necessary by Culinary Management within the scope of this position and business needs of the department.
Must be able to work a full-time schedule during tournaments and other peak business periods.
Must be able to work overtime, as business needs require, with or without advance notice.