Main Kitchen - Cook II

Valley View Casino & Hotel•Valley Center, CA

About The Position

The Cook II safely prepares food items according to menu specifications and standard recipes in a quick, timely, and accurate manner. The role supports Valley View Casino’s Standards of Excellence, maintains positive guest relations, and provides courteous, personalized service. The Cook II guides team members, organizes and delegates work, trains lower-level cooks in equipment usage, and communicates regularly with Cook III, Assistant Room Chefs, and Room Chefs. The position involves preparing, cooking, plating, and assembling food; applying a range of cooking techniques; working the line in different locations; operating kitchen equipment; and maintaining knowledge of food products. The Cook II prepares order lists, completes station side work, controls food costs and quality, rotates and labels products, and maintains station cleanliness and sanitation. The role requires adherence to health codes, hand-washing guidance, and safety procedures, along with professional and ethical conduct and consistent attendance. The Cook II must be able to stand for most of the shift, work around hot and cold temperatures, and regularly lift or move up to 50 pounds, with occasional lifting or moving of up to 100 pounds. The casino operates 24 hours a day, seven days a week, so the employee must be flexible to work any and all shifts. Work conditions may include secondhand tobacco smoke, moving mechanical parts, fumes or airborne particles, wet or humid conditions, and moderate to loud noise. Native American hiring preference applies.

Requirements

Three years of experience as a Cook in a high-volume restaurant environment.
Demonstrated proficiency in braising, sautéing, broiling, and poaching.
Proficiency 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 and identify pan and knife types.
Knowledge of sanitary practices and the MSDS program.
Possession of basic tools needed to perform Cook duties.
Working knowledge of weights, measures, and cooking techniques.
Reading and math skills for recipes and measurements.
Effective communication and organizational skills.
Ability to follow written, oral, or diagram-based instructions using commonsense understanding.
Ability to perform arithmetic using whole numbers, common fractions, and decimals.
Ability to stand on a hard surface for long periods and tolerate extreme hot and cold temperatures.
Ability to stand for most of the shift and regularly lift or move up to 50 pounds, with occasional lifting or moving of up to 100 pounds.
Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.
Must successfully pass a drug screening test.
Must successfully pass applicable auditions or skill testing.
Must be flexible to work any and all shifts.

Nice To Haves

High school diploma or GED equivalent.
Formal culinary training.

Responsibilities

Support and uphold Valley View Casino’s Standards of Excellence.
Maintain positive guest relations, resolve complaints, and ensure guest satisfaction.
Greet guests courteously and provide personalized service.
Provide direction, instruction, and guidance to team members.
Organize and delegate work assignments to meet deadlines.
Train lower-level cooks in proper equipment usage.
Communicate regularly with Cook III, Assistant Room Chefs, and Room Chefs.
Prepare food according to standard recipes and menus to ensure consistency.
Apply a variety of cooking techniques and prepare base sauces, stocks, and soups.
Participate in cooking, preparation, dish-up, and food assembly.
Work the line in different locations.
Operate kitchen equipment, including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top.
Maintain knowledge of food products and prepare order lists for recipes.
Perform side work, including replenishing and restocking workstations.
Follow food-cost and quality-control procedures.
Rotate products using the first-in, first-out method and label and date products.
Check workstation setup and cleanliness before, during, and after shifts.
Follow health codes, hand-washing guidelines, and safety procedures, and encourage team members to do the same.
Maintain picture-perfect plate presentation.
Perform other duties assigned by management.
Conduct responsibilities professionally and ethically and maintain consistent, regular attendance.