Patties and Pints - Cook III

Valley View Casino & Hotel•Valley Center, CA

6d•Onsite

About The Position

The Cook III will safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner. All team members are obligated to support and uphold the Valley View Casino’s Standards of Excellence as outlined in the Team Member Guide to Success. 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. Knowledge of different knife cuts. Exhibit preparation and knowledge of base sauces, stocks, and soups. Demonstrate ability to create compound sauces and derivatives of mother sauces. Actively participate with staff to cook, prepare, dish-up and assemble food. Demonstrate ability to work the line in all 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 daily prep list. Prepare order lists for recipe preparations. Prepare written food requisitions for supplies and food items. Demonstrate ability to recite recipes from memory. Begin development of daily specials and new dishes for presentation to Room Chefs. 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.

Requirements

Five 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 and different knife cuts.
Ability to identify pan types and knife types.
Ability to read and produce all recipes designated to assigned outlet.
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.
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

Safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner.
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.
Work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity.
Exhibit preparation and knowledge of base sauces, stocks, and soups.
Create compound sauces and derivatives of mother sauces.
Actively participate with staff to cook, prepare, dish-up and assemble food.
Work the line in all 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 daily prep list.
Prepare order lists for recipe preparations.
Prepare written food requisitions for supplies and food items.
Recite recipes from memory.
Begin development of daily specials and new dishes for presentation to Room Chefs.
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.
Conduct all responsibilities in a professional and ethical manner.
Maintain a consistent, regular attendance record.