Cook III - Specialty

Viejas Casino & Resort•Alpine, CA

About The Position

The Cook III – Specialty prepares and cooks intermediate bistro/trattoria-style food orders, including meat, fish, poultry, and related items, promptly and accurately. The cook ensures food meets standards for quality, taste, and presentation, and assists the Sous Chef with operational tasks such as training, ordering, and expediting. The role includes preparing hot and cold items, following recipes and menus, maintaining inventory and prep lists, and supporting kitchen setup and service. The Cook III maintains food safety, sanitation, equipment, and workplace standards, and may act as a lead line person. The position does not provide supervision to other team members.

Requirements

High school diploma or GED.
Food Handler’s Certificate required.
Must be at least 21 years old.
Four to five years of restaurant production or cooking experience required.
Demonstrated knowledge of char-grill, range, steamer, salamander, fryer, and oven use.
Demonstrated knowledge of knife and culinary skills.
Knowledge of basic meat and fish butchering, salad preparation, and cold-food preparation.
Good verbal, written, and interpersonal communication skills.
Ability to adjust to and manage change effectively.
Dependable, timely, and attentive to detail.
Ability to work in a professional, high-pressure environment while maintaining good interpersonal skills and a positive attitude.
Must be able to work flexible day or evening hours, including weekends, holidays, and blackout dates.

Nice To Haves

Previous working knowledge of a Point of Sales (POS) system.

Responsibilities

Prepare hot and cold food items and determine production needs by reviewing prep lists and inventory against projected requirements.
Prepare and cook menu orders, including meat, fish, poultry, and related items, according to recipes and menus.
Operate kitchen equipment including flat grills, griddles, fryers, chargrills, salamanders, ranges, ovens, and steamers, as well as specialty tools and utensils.
Prepare crafted foods using techniques such as sautéing, pan-searing, pan-roasting, and pasta preparation; plate and decorate desserts.
Prepare sauces, specialty dishes, bulk recipes, and intermediate meat, fish, seafood, and vegetable preparations for the bistro/trattoria menu.
Take inventory and create prep lists; check par levels and determine product variety and quantity needed for each shift and the following shift.
Train and act as lead line person.
Check food by taste, aroma, and temperature, using a thermometer to confirm proper cooking.
Maintain food quality, appearance, consistency, and quality assurance standards.
Store products appropriately; check storage areas, follow recipe storage requirements, and ensure items are covered, dated, and rotated.
Stock and maintain appropriate inventory of food supplies, ingredients, and other menu consumables.
Follow food safety and sanitation procedures and maintain a clean, safe, hazard-free work environment.
Operate and maintain kitchen equipment; set up and restock the kitchen, and break down, clean, sanitize, and reassemble food preparation equipment after use.
Use advanced knife-handling skills accurately and efficiently.
Communicate product needs and alert the Sous Chef when supplies are low so new product can be ordered.
Attend and support guest service training courses and stay informed about current marketing promotions and special events.
Follow recipes developed by the Sous Chef and maintain knowledge of flavoring and seasoning.
Adhere to company and department policies, procedures, and operating guidelines.
Perform other duties as assigned.