Banquet Cook II

Fort McDowell Golf Club•Fort McDowell, AZ

10d

About The Position

The Cook II – Banquets prepares à la carte food items, completes prep work, cooks on the line, and batch-cooks under the direction of the Production Lead at We-Ko-Pa Casino Resort. The role includes placing stock in appropriate locations, maintaining high cleanliness standards, preparing food according to standard recipes or chef specifications, and following banquet prep lists and banquet event orders (BEOs). The Cook II produces food to menu and recipe requirements and may work in any area of the Food and Beverage Department as business needs require. The position is regular full-time, non-exempt, and scheduled for 40 hours per week. It requires a valid food handler’s permit, Serve Safe certification, and the ability to obtain and maintain a State/Tribal License, including an extensive background check. Applicants must pass a pre-employment drug test and be at least 18 years old. Preference is given to qualified members of federally recognized Indian tribes; applicants seeking Indian Preference must submit a Certificate of Indian Blood (CIB) with their application.

Requirements

At least 2 years of experience as a prep cook, kitchen utility worker, or line cook.
Valid food handler’s permit.
Serve Safe certification.
Ability to obtain and maintain a State/Tribal License, including an extensive background check.
Must pass a pre-employment drug test.
Must be at least 18 years old.
Must be able to lift more than 50 pounds and push or pull 100 pounds.
Must be motivated and follow IHS and food safety guidelines.

Nice To Haves

Qualified applicants who are members of federally recognized Indian tribes receive preference. Applicants seeking Indian Preference must submit a Certificate of Indian Blood (CIB) with their application.

Responsibilities

Provide exceptional service to internal and external guests in accordance with the We-Ko-Pa Way Service Standards and service guide.
Cook and prepare food according to menus, restaurant standards, recipes, and specifications.
Complete prep work, line cooking, batch cooking, and banquet preparation, following chef instructions and detailed banquet prep lists.
Read and understand banquet event orders (BEOs).
Maintain food quality, food safety, and time-and-temperature control standards.
Keep work areas clean, organized, and sanitized, including kitchen surfaces, floors, workstations, trash areas, equipment, and prep areas.
Maintain labeled and dated food in pantries, freezers, and refrigerators, and apply FIFO practices in kitchen areas daily.
Follow applicable state, IHS, and departmental health and food safety standards and regulations.
Communicate positively with coworkers, leads, and chefs, and contribute to team efforts.
Complete required departmental and enterprise training.
Work in other Food and Beverage Department areas as required by business demands.
Perform other related duties as required.