Line Cook

Chumash Enterprises•Santa Ynez, CA

8d•$21 - $23

About The Position

Coordinates daily food portioning and preparation for selected food items. The Line Cook prepares menu items according to approved recipes and standard procedures, delivers exceptional guest service at applicable food outlets, and works with culinary staff and management on menus and related activities. The role may involve working in different areas or outlets based on business or staffing needs and performing special projects assigned by culinary management. The position operates in a 24/7 environment and requires schedule flexibility, including nights, weekends, and holidays.

Requirements

High school diploma or GED certificate.
Obtain a food handler card within 30 days of employment if stationed at an applicable outlet, such as the Food Court.
Three years of experience in garnish, pantry, line cooking, baking, butchering, or other food service preparation.
Basic computer proficiency using Microsoft applications, email, and the internet.
Willingness to work flexible schedules in a 24/7 work environment, including holidays, nights, and weekends.
Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.
Native American hiring preference applies.
Demonstrate innovation orientation, teamwork, sociability and networking, oral communication, and written communication skills.

Responsibilities

Prepare meats, poultry, and seafood using various cooking techniques and standard procedures.
Measure and mix ingredients according to recipes for soups, salads, gravies, and casseroles; add spices and seasonings as directed by approved recipes.
Mix ingredients for approved recipes and follow instructions for oven temperatures and setup.
Provide prompt, friendly, professional, and responsive guest service at applicable food outlets, following established greetings, departure phrases, and service standards.
Confer with culinary staff and management to plan menus and perform related activities for outlets and special events.
Use correct knife skills and knife-sharpening techniques.
Keep the line floor clear of debris and slipping hazards.
At the end of each shift, clear cookware and food items from workstations, cooking ranges, and associated equipment, and clean and sanitize equipment and station surfaces.
Work in different areas or outlets as business or staffing needs dictate.
Perform special projects and other duties as assigned by culinary management.
Read menus to estimate food requirements from storage.
Promote teamwork, partnership, recognition, mutual respect, and collaboration, while role modeling the company values, behaviors, and One.Team.Chumash culture.