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

Commerce Casino•Commerce, CA

7d•Onsite

About The Position

Under the direction of the designated venue Sous Chef, the Cook I prepares food and menu items for guests using approved recipes, cooking methods, and ingredients established by Food & Beverage/Culinary Management. The Cook I maintains food, equipment, and kitchen areas in accordance with health codes and casino standards, while maintaining a positive, team-oriented, and accommodating attitude toward guests, fellow team members, and management. The position maintains an assigned workstation, follows recipes and production timelines, keeps stations stocked, and prepares food for hot and cold stations. It requires knowledge of food products and standard kitchen equipment, consistent knife skills, basic cooking methods, food rotation and labeling practices, and the ability to read and communicate order-ticket requests. The Cook I may direct and support Prep Cooks and assist in training team members. The role requires a full-time schedule during tournaments and other peak periods, and overtime as business needs require. Commerce Casino operates 24 hours a day, seven days a week, and schedules may vary based on business needs.

Requirements

Extensive previous experience as a Prep Cook in high-volume line cooking or production cooking at a full-service dining or food-service establishment.
High school diploma or GED.
Obtain and maintain a Food Handler’s or ServSafe Card.
Obtain and maintain a negative Tuberculosis (TB) test.
Understand the HAACP Program, including cleaning, sanitation, and organizational procedures.
Maintain clean and proper work attire in accordance with company policy.
Knowledge of basic food products and standard food-production equipment.
Precise and consistent knife skills and ability to perform basic cooking methods while multitasking.
Ability to read food-order tickets and communicate substitutions and special requests clearly.
Ability to work evening, weekend, and holiday shifts as needed.
Ability to work overtime, with or without advance notice, as business needs require.
Ability to lift or move up to 10 pounds frequently and objects over 50 pounds occasionally; stand, walk, bend, kneel, crouch, crawl, reach, push, pull, and perform repetitive hand motions for extended periods.
Sufficient hearing, speech, and visual acuity to perform the duties described.

Nice To Haves

Vocational, technical, or business certification.

Responsibilities

Maintain the assigned workstation, following recipes and flavor profiles and ensuring consistent quality and appearance.
Meet production time frames for menu items and keep workstations stocked for forecasted business flow, restocking before the end of the shift.
Prepare food using basic cooking methods and perform knife work; work cold stations and produce bulk recipes such as dressings, vinaigrettes, and cocktail sauce.
Apply FIFO food-rotation practices; label and date food items, check expiration dates, and properly dispose of and record expired items on waste sheets.
Read food-order tickets and identify menu items, substitutions, and special requests; communicate requests clearly and promptly to team members.
Direct Prep Cooks in a positive, supportive, educational, and team-oriented manner, and assist with training team members on workstations.
Maintain an acceptable attendance record and report to the workstation on time, in proper uniform, and ready to work.
Immediately report injuries, accidents, unsafe conditions, and health-code issues to management.
Perform other duties and tasks assigned by Culinary Management within the position's scope and departmental business needs.
Work a full-time schedule during tournaments and other peak business periods and work overtime as business needs require.