Line Cook FT (Blue Oak)

Table Mountain Casino Resort•Friant, CA

6h•$20•Onsite

About The Position

Position Summary: Under general direction from the Sous Chef, responsible for maintaining an efficient restaurant operation by assisting Sous Chef and Cooks to ensure quality food preparation in accordance with specifications and established policies and procedures. Utilize effective communication and production standards in assigned kitchen area while maintaining all food preparation standards in a safe, accident-free environment. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: Ensures production of prep items; checks prep lists and determines what items are needed for the day. Sets up workstation according to restaurant guidelines. Performs line cooking, grilling, poaching, braising, baking, broiling, sautéing, steaming, or prep work as requested. Washes and peels vegetables; prepares poultry and meats; stirs and strains soups and sauces; and weighs and measures foods according to productions schedule. Prepares soups and salads for wait staff. Operates food preparation machinery including slicers, mincers, mixers, can openers, fryers, ovens etc. in a safe manner. Organizes walk-ins and storage areas using the first-in-first-out (FIFO) methodology. Follows recipes, portion controls, and presentation specifications as set by the restaurant; converts recipes and adjusts yields up or down as needed. Reports any equipment malfunction to Restaurant Chef. Performs all side work duties as assigned or requested by Supervisor and/or performs the duties of a dishwasher as requested. Attends and participates in regularly scheduled staff meetings. Follows guidelines regarding health, sanitation, safety and customer service according to established policies and procedures. Contributes to a team effort and accomplishes related results as required. Responsible for food quality, temperature, portion control, plate presentation, and waste management. Responsible for setting up, maintaining stations according to daily prep sheets, food safety and sanitation standards, and keeping kitchen area free of hazards. Monitor and ensure incoming orders are prepared in timely manner in accordance with prep sheets, ServSafe and other regulatory standards. Ensure food prepared meets standards and specifications utilizing correct portion measurements as stated in recipes. Responsible for respectful and effective communication at all times. Must perform daily inventory of all items specified on prep sheets. Responsible for maintaining cleanliness and organization of kitchen area and assigned work station. Performs other duties as required. Access to Sensitive Areas: Access to F&B storage areas. Signatory Authority: None.

Requirements

High School Diploma or GED is required unless waived by Human Resources Management.
Six (6) months of food preparation and cooking experience.
Excellent knife skills, knowledge of food safety and general use of kitchen equipment required.
Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.
Knowledge of restaurant operations and food service principles.
Knowledge of cold prep, proper knife handling, maintaining proper temperature, and work safety and sanitation standards.
Knowledge of food preparation and presentation methods, techniques, and quality standards.
Knowledge of safe practices in a kitchen-working environment.
Skill in cooking and preparing a variety of foods.
Ability to create a friendly atmosphere and demonstrate excellent customer service.
Ability to communicate effectively, both verbally and in writing.
Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
Ability to establish and maintain professional relationships with co-workers at all levels.
Ability to work independently and meet strict time lines.
Ability to interpret a variety of instructions furnished in written and oral form.
Must be able to work Nights, Weekends, and Holidays

Nice To Haves

ServSafe certification preferred.

Responsibilities

Ensures production of prep items; checks prep lists and determines what items are needed for the day.
Sets up workstation according to restaurant guidelines.
Performs line cooking, grilling, poaching, braising, baking, broiling, sautéing, steaming, or prep work as requested.
Washes and peels vegetables; prepares poultry and meats; stirs and strains soups and sauces; and weighs and measures foods according to productions schedule.
Prepares soups and salads for wait staff.
Operates food preparation machinery including slicers, mincers, mixers, can openers, fryers, ovens etc. in a safe manner.
Organizes walk-ins and storage areas using the first-in-first-out (FIFO) methodology.
Follows recipes, portion controls, and presentation specifications as set by the restaurant; converts recipes and adjusts yields up or down as needed.
Reports any equipment malfunction to Restaurant Chef.
Performs all side work duties as assigned or requested by Supervisor and/or performs the duties of a dishwasher as requested.
Attends and participates in regularly scheduled staff meetings.
Follows guidelines regarding health, sanitation, safety and customer service according to established policies and procedures.
Contributes to a team effort and accomplishes related results as required.
Responsible for food quality, temperature, portion control, plate presentation, and waste management.
Responsible for setting up, maintaining stations according to daily prep sheets, food safety and sanitation standards, and keeping kitchen area free of hazards.
Monitor and ensure incoming orders are prepared in timely manner in accordance with prep sheets, ServSafe and other regulatory standards.
Ensure food prepared meets standards and specifications utilizing correct portion measurements as stated in recipes.
Responsible for respectful and effective communication at all times.
Must perform daily inventory of all items specified on prep sheets.
Responsible for maintaining cleanliness and organization of kitchen area and assigned work station.
Performs other duties as required.