Food & Beverage - Food Court Outlet Cook

THREE RIVERS CASINO•Florence, OR

2d•$18•Onsite

About The Position

The Food Court Outlet Cook is responsible for cooking and plating all food orders in an efficient and attractive manner while adhering to TRCR sanitation and safety standards.

Requirements

Minimum age requirement for this position is 18 years old.
Possess or obtain a Food Handlers Card within 30 days of employment.
Ability to communicate clearly and effectively in English, verbally, in writing or by other acceptable means.
Comply with pre-employment, random and reasonable suspicion alcohol and drug testing.
Receive and maintain a valid gaming license from the CTCLUSI Tribal Gaming Commission.
Availability to work all shifts including weekends and holidays based on the needs of the department and for special casino events.
Must be able to sit, stand and/or walk for up to 8 hours.
Must be able to carry, reach, twist, bend and squat frequently.
Must regularly lift and /or move up to 50 pounds and occasionally lift and/or move up to 100 pounds with assistance as needed.

Responsibilities

Prepares food quickly and efficiently in a high-volume food ticket environment, handling multiple tickets accurately.
Handles multiple food tickets quickly, efficiently and accurately.
Prepares food by closely following procedures and recipes set forth by the Executive Chef.
Follows plate presentation specifications as directed by Blue Bills and Bonfire procedures.
Ensures that all food is handled and cooked properly to ensure guest safety.
Informs Lead Cook or the Chef of any kitchen problems or deficiencies that may arise.
Makes recommendations to Lead Cook or Chef regarding menu, recipes, procedures, food supply, quality, sanitation, etc.
Keeps all foods rotated and fresh using the FIFO method (first in first out).
Assists in kitchen inventory as directed by the Lead Cook or Chef, following F&B inventory P&P’s.
Maintains kitchen and supply room in a sanitary and organized fashion.
Helps out in the dish pit and all areas of kitchen cleaning as time permits.
Completes side duties and prep list as directed by the Lead Cook or Chef in a timely and efficient manner.
Closely follows the F&B department health and personal hygiene policy.
Other duties as directed by management.