Asian Buffet Cook II
About The Position
The Specialty Asian Buffet Cook II, under the direction of the Buffet Bar Production Lead of the We Ko Pa Casino Resort, will be responsible for preparing a variety of specialty Asian Food for the Dragon Wok and Noodle area of the Buffet. This will include Asian-inspired a la carte food items, prep work, line cooking, sushi, wok cooking, and batch cooking. Maintaining appropriate par levels and placing stock in appropriate locations while maintaining the highest cleanliness standards. Will produce the highest quality food items by menu and recipe requirements at all times. Must be able to work in all areas of need in the Buffet and Food and Beverage Department as required by business demands.
Requirements
- Minimum requirement of 2 years of experience as a line cook in Asian cuisine.
- Knowledge of sushi production, Pho, and Wok cooking.
- Must be motivated and follow all IHS and food safety guidelines.
- Must have a valid food handler’s permit and be Serve Safe certified.
- Must be able to lift more than 50 pounds and push or pull 100.
- Must be able to obtain and maintain State/Tribal License (including an extensive background check).
- Must pass a pre-employment drug test.
- Must be 18 years of age.
Nice To Haves
- Professional training/experience through a culinary education or working in a fast-paced, high-volume Asian full-service Buffet.
Responsibilities
- Provides exceptional guest service to both external and internal guests by maintaining and exhibiting the Casino Resort We-Ko-Pa Way Service Standards
- Smile and Greet
- Name and Meet
- Thank you and Goodbye!
- Accountable to all standards outlined in the We-Ko-Pa Way Casino Resort service guide.
- Professional training/experience through a culinary education or working in a fast-paced, high-volume Asian full-service Buffet.
- Must be familiar with common culinary terms and cooking methods specific to all Asian-style cuisine.
- Must have experience in the art of preparation of hand-rolled sushi, including Nigiri, Sashimi, and other required preparations.
- Ability to operate a broad range of kitchen equipment, including woks, stoves, broilers, deep fryers and rice cookers, and other food preparation equipment, and uses hand tools, knives, and other related small wares.
- Under the supervision of the Buffet, the Lead Supervisor prepares food according to the menu and restaurant standards.
- Contributes to a team effort and accomplishes related results as required.
- Reads, understands, and follows standards and recipe specifications for the production of food items in all required outlets.
- Responsible for maintaining all food quality standards regarding food safety, and time/temp control.
- Responsible for maintaining a clean, organized, and sanitized area at all times. Adheres to all state, IHS, and departmental standards and regulations of health and food safety.
- Maintains positive communication with all co-workers, leads, and chefs.
- Responsible for maintaining food storage areas such as pantries, freezers, and refrigerators with labeled and dated items.
- Will administer a FIFO process of kitchen maintenance in all areas daily.
- Responsible for the maintenance and sanitation of all kitchen surfaces, floors, workstations, trash, equipment, and prep areas to ensure the highest cleanliness standards at all times.
- Will complete all required training as designated by the department and enterprise training.
- Must have a valid food handler’s permit and be Serve Safe certified.
- Performs other related duties as required.
- Must be able to lift more than 50 pounds and push or pull 100.
- Must be able to obtain and maintain State/Tribal License (including an extensive background check).
- Must pass a pre-employment drug test.
- Must be 18 years of age.
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What This Job Offers
Job Type
Part-time
Career Level
Mid Level
Education Level
No Education Listed
