Cook II

Kewadin Casinos•St Ignace, MI

12d

About The Position

The Cook II, is responsible for preparing and cooking all food products, including soups, sauces, hot entrees, pastas and vegetables in a timely fashion in quantities as business volume dictates. The position assists in preparing and cooking for banquets, employee meals, and other special functions; including food products for the buffet and the up keep of the buffet. The position is responsible for providing attentive, cheerful, courteous, professional customer service to all customers, internal and external, striving to always exceed their expectations.

Requirements

High School diploma or equivalent preferred.
Must have previous food and beverage preparation experience in a high-volume operation.
Sanitation Certificate required within 6 months of hire, training will be provided.
Basic math skills required.
Must be able to communicate effectively both orally and in writing.
Must be able to establish and maintain an effective working relationship with supervisory personnel, coworkers and the general public.
Must be neat in appearance, must be friendly and polite.
Must have a positive attitude and be a team player.
Must be flexible and available to work various shifts, including nights, weekends and holidays.
Must be able to work extended hours when needed.

Nice To Haves

Experience in quantity cooking preferred.
Native American preferred.

Responsibilities

Maintains consistent and attractive product presentation through portion control, fresh and attractive garnishes, and strict adherence to recipe standards.
Consults with supervisors on daily prep list and on all prep work to be done for the day and the following day.
Cleans and restocks workstation for following shift.
Prepares food items such as making cocktail sauce, tartar sauce, horseradish sauce, cutting lemons, etc.
Takes temperatures each hour and logs information at end of shift, notifying management of any issues as needed.
Works closely with other Cooks to let them know when food products are getting low.
Demonstrates safety, security, and hospitality.
Checks all backups for food already in use on the buffet.
Checks temperature and water content levels on all food holding equipment in use.
Informs management frequently on the status of the assigned prep work.
Dates, labels, and stores all products in an efficient and sanitary manner.
Keeps and maintains a high level of cleanliness and sanitation with equipment and workstation throughout shift.
Maintains safe food handling procedures while adhering to recipe standards.
Rotates food products in walk-ins and workstations.
Attends all mandatory trainings and meetings.
All other job-related duties as assigned.