Patties and Pints - Cook II

Valley View Casino & Hotel•Valley Center, CA

32d

About The Position

The Cook II will safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner.

Requirements

Three years of experience as a Cook in a high-volume restaurant environment.
Demonstrated proficiency in braising, sautéing, broiling, and poaching.
Demonstrated proficiency in using a slicer, mixer, robo coupe, tongs, chef’s knife, bread knife, paring knife, steel, high heat spatula, turner, and whisk.
Ability to demonstrate basic knife skills.
Ability to identify pan types and knife types.
Knowledge of sanitary practices.
Possession of the basic tools to perform the job duties of a Cook.
Working knowledge of weights, measures, and various cooking techniques.
Reading and math skills for recipes and measurement.
Knowledge of MSDS program.
Ability to stand on a hard surface for long periods of time.
Ability to tolerate areas with extreme hot and cold temperatures.
Must possess effective communication and organizational skills.
Ability to apply commonsense understanding to carry out a variety of instructions furnished in written, oral or diagram form.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.
Must successfully pass a drug screening test.
Must be able to successfully pass applicable auditions or skill testing.

Nice To Haves

High school diploma or GED equivalent.
Formal culinary training.

Responsibilities

Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction.
Greet guests in a courteous and caring manner using personalized service.
Provide clear direction, instruction and guidance to team members.
Organize and delegate work assignments and tasks to meet deadlines.
Train lower-level cooks in proper equipment usage.
Communicate regularly with Cook III, Assistant Room Chefs and Room Chefs.
Prepare all food items according to standard recipes and menu to ensure consistency of product.
Exhibit knowledge, understanding, and application of various cooking techniques.
Ability to work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity.
Exhibit preparation and knowledge of base sauces, stocks, and soups.
Actively participate with staff to cook, prepare, dish-up and assemble food.
Demonstrate ability to work the line in different locations.
Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top.
Maintain a solid knowledge of all food products.
Prepare order lists for recipe preparations.
Perform all assigned side work to include replenishing/restocking work station with supplies.
Adhere to control procedure for food costs and quality.
Rotate all products on the first-in, first-out philosophy.
Properly label and date all products to ensure safekeeping and sanitation.
Check station before, during, and after shift for proper set-up and cleanliness.
Abide by all health codes and hand washing guidelines and encourage team members to do the same.
Fully observe all safety procedures.
Strive for picture perfect plate presentation.
Perform other duties as assigned by management.
Responsible for conducting all responsibilities in a professional and ethical manner
Responsible for maintaining a consistent, regular attendance record.