Cook III

Chinook Winds Casino Resort•Lincoln City, OR

1d•$22 - $27

About The Position

The Cook III oversees daily kitchen production operations to ensure service and products meet Chinook Winds standards. The role manages kitchen line operations for an assigned shift, monitors food preparation and presentation, equipment cleaning and maintenance, and kitchen inventories, and supports cost controls, quality, and compliance with department standards and procedures. The Cook III assists the Restaurant Chef with employee management and helps enforce professional conduct, work standards, productivity, practices, and customer care. The position supervises and coordinates food preparation; plans or participates in menu planning; prepares food; and makes use of food surpluses and leftovers. It includes cooking and seasoning food according to recipes or personal judgment, checking food for doneness, measuring and mixing ingredients, portioning and garnishing food, and serving it to the Front of House team. The Cook III also inspects preparation and serving areas for safe and sanitary food handling, controls cooking temperatures, and prepares foods using methods such as baking, roasting, broiling, and steaming. The role may include carving and trimming meats for hot and cold service or sandwiches. The Cook III contributes to restaurant policies and procedures, cost control and reporting, and the development and execution of goals, programs, promotions, budgets, and procedures. The role promotes teamwork, trains and evaluates employees, monitors their progress, develops staff through evaluation and development plans, recommends improvements to work procedures and safety, and reports irregular, unsafe, or hazardous conditions. Other duties may be assigned.

Requirements

Must be 18 years or older.
High school diploma or GED.
Three years of experience in a high-volume kitchen operation as a Line Cook.
Beginner-level Microsoft Office skills in Word, Excel, and Outlook.
Knowledge and experience with all facets of line operations, including pantry, broiler, fryer, and sauté.
Must obtain a Siletz Tribal Gaming License.
Must have a Food Handlers Card before the start date.
Ability to meet customer needs while following company procedures.
Ability to work well with others to achieve group goals.
Ability to pay attention to detail.
Ability to communicate effectively orally and in writing.
Ability to organize and direct oneself and effectively supervise others.
Ability to make critical decisions while following company procedures.

Nice To Haves

Culinary certificate or equivalent.
One year of supervisory experience.
Previous casino experience.

Responsibilities

Manage kitchen line operations for the assigned shift.
Monitor food and beverage preparation and presentation, equipment cleaning and maintenance, and kitchen inventories to support cost controls, quality, and compliance with department standards and procedures.
Assist the Restaurant Chef with managing employees and enforcing professional standards of behavior, work standards, productivity, practices, and customer care.
Maintain effective team communication and attend meetings and training sessions.
Supervise and coordinate food preparation activities.
Plan or participate in planning menus, prepare foods, and utilize food surpluses and leftovers.
Participate in developing, implementing, and maintaining restaurant policies and procedures.
Season and cook food according to recipes or personal judgment and experience.
Observe and test food to determine whether it is sufficiently cooked.
Weigh, measure, and mix ingredients according to recipes or personal judgment using kitchen utensils and equipment.
Portion, arrange, and garnish food, and serve it to the Front of House team.
Inspect food preparation and serving areas to ensure safe, sanitary food-handling practices.
Turn or stir foods to ensure even cooking and regulate the temperature of ovens, broilers, grills, and roasters.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Carve and trim meats for hot and cold service or sandwiches.
Recommend improvements to work procedures and worker performance to increase service quality and job safety.
Participate in developing and executing restaurant cost-control and reporting requirements.
Participate in developing, implementing, and evaluating goals, objectives, programs, promotions, budgets, policies, and procedures.
Develop and maintain a teamwork environment.
Train employees in designated areas and monitor their progress.
Complete, monitor, and develop staff through evaluations and development plans.
Identify and report irregular, unsafe, or hazardous conditions.
Perform other duties as assigned.