Culinary Cook

FORT HALL CASINO•Fort Hall, ID

23h•Onsite

About The Position

Under the direct supervision of the Sous Chef, this role contributes to the efficient daily operation of Food & Beverage activities by following set recipes and menu specifications with attention to safe food handling procedures, and in accordance with the established policies and procedures of the Shoshone-Bannock Casino Hotel. The position requires maintaining professionalism in all interactions with internal and external customers. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Requirements

High School Diploma or GED.
One (1) year of experience in food service or restaurant cooking preferred.
A combination of relevant education and related work experience may be considered.
Must be able to successfully pass a background screening / investigation.
Must obtain and maintain Food Handler’s and ServSafe certifications.
Must be able to submit supporting documentation of education and training to support qualifications.
Pre-employment drug screen
Personal reference check and employment verification
Federal, State, and/or tribal criminal history backgrounds will be conducted.

Nice To Haves

Tribal and Native American preference shall apply to all positions.

Responsibilities

Ensures quality, freshness, and presentation of completed dishes.
Garnishes and arranges final dishes.
Sets up workstation according to restaurant guidelines; executes opening and closing procedures.
Prepares palatable meals according to specified menus and schedules.
Grills, poaches, braises, bakes, broils, sautés, and steams foods.
Operates food preparation equipment, including slicers, mincers, mixers, can openers, fryers, grills, and ovens, in accordance with established procedures.
Follows recipes and portion controls.
Monitors station inventory levels.
Accommodates guests’ special requests.
Manages storage of food and temperature controls in accordance with established procedures.
Maintains inventory, organization, and cleanliness of food, kitchen equipment, utensils, and linen supplies.
Ensures kitchen staff’s assigned duties are completed.
Maintains complete and accurate kitchen and food records and inventories.
Reports any equipment malfunction.
Attends and participates in regularly scheduled staff meetings.
Contributes to a team effort and accomplishes related results as required.
Performs other duties as assigned.