Food & Beverage - Line Cook

THREE RIVERS CASINO•Coos Bay, OR

11d•Onsite

About The Position

The Line Cook cooks and plates food orders efficiently and attractively while adhering to Three Rivers Casino sanitation and safety standards. The position prepares food according to established procedures and recipes, maintains food quality and freshness, supports kitchen inventory and cleaning, and follows department health and personal hygiene policies. Team Members are expected to deliver exceptional guest service and embody the company’s service commitments.

Requirements

Must be at least 18 years old.
Possess or obtain a Food Handler’s 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 department needs and special casino events.
Able to sit, stand, and/or walk for up to 8 hours.
Able to carry, reach, twist, bend, and squat frequently.
Regularly lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds with assistance as needed.

Responsibilities

Handle multiple food tickets quickly, efficiently, and accurately.
Prepare food by following procedures and recipes established by the Food and Beverage Manager.
Follow plate-presentation specifications.
Handle and cook food properly to ensure guest safety.
Inform the Lead Cook or Food and Beverage Manager of kitchen problems or deficiencies.
Make recommendations regarding menus, recipes, procedures, food supply, quality, and sanitation to the Lead Cook, Café Chef, or Food and Beverage Manager.
Rotate food using the FIFO (first in, first out) method and ensure it remains fresh.
Assist with kitchen inventory as directed and follow Food and Beverage inventory policies and procedures.
Keep the kitchen and supply room sanitary and organized.
Help in the dish pit and with kitchen cleaning as time permits.
Complete side duties and prep lists promptly and efficiently as directed.
Follow the Food and Beverage department’s health and personal hygiene policy.
Perform other duties as directed by management.
Deliver exceptional guest service and follow the company’s service commitments.