Cook II

Viejas Casino & Resort • Alpine, CA

22h • Onsite

About The Position

The Cook II is responsible for the preparation of a variety of hot and cold food items, ensuring high standards of quality, appearance, and consistency. This role involves checking prep lists, managing inventory, and efficiently completing all assigned duties. The Cook II must be proficient in a la carte and short-order cooking techniques, including the safe operation and maintenance of various kitchen equipment such as grills, fryers, ovens, slicers, and mixers. Key responsibilities include making recipe conversions, executing recipes with minimal supervision, and possessing intermediate food knowledge and knife handling skills. The position requires a strong understanding and practice of food safety and sanitation procedures, maintaining a clean and safe work environment, and adhering to company policies. The Cook II will seek guidance from a Cook III or higher for quality assurance and potential sanitation concerns. This role does not involve supervising other team members. The employer, Viejas Casino & Resort, is a AAA Four Diamond Award recipient offering world-class gaming, dining, luxury accommodations, and various amenities.

Requirements

• High school diploma or general education degree (GED).
• Food Handler’s Certificate required.
• Must be age 21 years of age or older.
• 2 to 3 years of restaurant production/cooking experience required.
• Demonstrated knowledge of char-grill, range, steamer, salamander, fryers, and oven use.
• Demonstrated knowledge of knife and culinary skills.
• Knowledge of basic butchering of meat and fish, salad, and cold food preparation.
• Good verbal, written and interpersonal communication skills.
• Ability to adjust to and manage change effectively.
• Must be dependable, timely and have high attention to detail.
• Ability to work in a professional high-pressure environment while demonstrating and maintaining good personal relation/people skills and a positive attitude.
• Must be able to work flexible hours during the day or evening including weekends, holidays, and all blackout dates.

Nice To Haves

• Previous working knowledge of Point of Sales (POS) system preferred.

Responsibilities

• Responsible for the preparation of hot and cold food items.
• Checks prep list, inventory on hand against projected needs to determine production.
• Completes all duties in an accurate, efficient, and timely manner; knows what additional tasks need doing and proactively works on those tasks when time permits.
• Possess skills needed for a la carte and short-order cooking – flat grill, griddle, fryers, chargrill, salamander, range, ovens, and steamers.
• Selects and safely operates equipment in compliance with the manufacture's requirements and properly maintains preparation equipment to include slicer, dicer, mandolin, mixer, juicer, power mixer and chopper.
• Possess specialized skills to prepare a range of food –sautéing and preparing eggs and pasta.
• Regularly tastes food and identifies issues before food is served; makes basic adjustments but also seeks Cook III’s guidance to ensure quality product with minimal waste.
• Maintains high standards of quality and appearance for all food prepared and served.
• Understands and maintains consistency of product and quality assurance.
• Makes recipe conversions by properly adjusting volume of ingredients.
• Executes recipes efficiently with minimal direction or supervision.
• Understands and articulates intermediate food knowledge to include identification of ingredients, preparation, and cooking methods.
• Creates and completes prep list based on par levels and forecasted volume.
• Understands and takes steps to avoid cross contamination.
• Advises Cook III or higher of any potential sanitation or food safety concerns.
• Exhibits intermediate knife handling skills and proper techniques, executing accuracy at an accelerated pace.
• Checks par levels to determine variety and quantity of food products required per shift as well as the set-up for the following shift.
• Ensures all food items are properly covered, dated, and rotated to obtain proper quality control.
• Understands and practices food safety and sanitation procedures.
• Maintains and operates kitchen equipment properly.
• Setups and restocks kitchen.
• Breaks down, cleans, sanitizes, and reassembles all food preparation equipment after each use.
• Ensures that a clean, safe, hazard-free work environment is maintained.
• Adheres to all company and department policies, procedures, and standard operating guidelines.
• Performs other duties as assigned.
• Does not provide supervision to other team members.

Benefits

• Retirement 401(k) with company match
• Medical, Dental, Vision Benefits (80% paid by Viejas)
• Paid Time Off (3 weeks of PTO plus Holidays, start earning from day one!)
• Accident, Critical Illness & Disability Insurance Available
• Employee Assistance Program
• Bonus Eligibility for all Team Members
• $5,000 tuition reimbursement per calendar year (Annually, no limit during duration of employment)
• Unlimited Chiropractor Benefit with $10 co-pay
• Gym Membership Reimbursement
• Viejas Pit Stop Fuel Discount
• And, much more!
• Benefits vary for PT and FT employment

What This Job Offers

• Career Level: Mid Level
• Education Level: High school or GED