Cook II - Buffet - On Call

San Manuel Band of Mission Indians•Las Vegas, NV

20d•Onsite

About The Position

Primary responsibility of Cook II is to perform all levels of food preparation, which may include the ingredient preparation, and maintaining a specific station with others and/or individually based on standardized recipes, plating, or instruction. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. Responsibilities may include areas such as garde manage, fryer, sauté, grill, middle or other instructed areas.

Requirements

High school diploma or equivalent.
Minimum of two (2) years of experience as a Cook in a fast paced, high-volume restaurant
Must be authorized to work in the United States
Must obtain a Southern Nevada Health District Health Card
Must be at least 18 years of age
Knowledgeable of weights, measures, and various cooking techniques.
Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, coolers, slicers, beverage machines, Cryovac machine and small wares.
Knowledge of health, safety, and sanitation regulations.
Advanced knowledge of basic kitchen equipment.
Must possess the physical ability to access all areas of the restaurant.
Working knowledge of large production kitchen equipment.
Must possess basic mathematical skills.
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
Work varied shifts, to include weekends and holidays.
Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.

Responsibilities

Demonstrates presenteeism and job performance records
Communicates effectively with team members and management regarding kitchen operations.
Prepares all menu items accurately per recipe guidelines, including conversion capabilities, and understands mis en place expectations.
Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
Transports supplies from the storeroom and stocks in designated areas.
Starts prep work on items needed for the particular menu of the day.
Ensures all requisitions are processed properly and placed in the designated area.
Assist Cooks I, II, & III in execution of service.
Maintain solid knowledge, understanding and preparation of base sauces, stocks, and soups.
Work as a team, assisting all guests and employees’ needs and inquiries.
Completes opening duties such as setting up workstation with required place, tools, equipment, and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day; and informing the Assistant Chef and/or Executive Sous Chef or other co-workers of any supplies that need to be requisitioned for the day's tasks.
Continues prep work after the meal period for the next meal service.
Identifies and safely uses all kitchen equipment.
Properly labels and dates all products to ensure safekeeping and sanitation.
Perform other job-related duties as requested.
The Cook performs other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks, and assignments that contribute to the mitigation or response to any public health emergency.