Line Cook-Tdr

Chukchansi Gold Resort & Casino•Coarsegold, CA

12d•$43,000 - $58,000•Onsite

About The Position

Responsible for the preparation of all foods during an assigned shift, in accordance with the Company’s specifications and standards. This role requires excellent work habits, exceptional service to internal and external guests, and the highest degree of professionalism. The Line Cook will also employ positive and professional communication skills and exercise professional interpersonal abilities with guests and co-workers at all times. A high level of organization, including an orderly and neat work area and excellent time management skills leading to the highest levels of productivity, is expected. The Line Cook should demonstrate a desire to succeed and willingness to help others succeed, participate in open communication, and provide feedback to management regarding operations, staffing, personal development, and operational productivity. The Line Cook will serve as a contributing Team Member of CGRC enhancing operations in all its business endeavors.

Requirements

High School diploma or GED preferred
One to two years experience as a cook’s apprentice in a large, full service hotel or restaurant preferred
Strong organizational and interpersonal skills required
Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to work with mathematical concepts such as addition subtraction and multiplication tables.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
Regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear.
Frequently required to stand and walk.
Frequently required to lift up to 25 lb., and occasionally required to lift up to 50 lb.
Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Responsibilities

Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.
Works as a Team Member with Lead Line Cooks, Dishwashers, Supervisors, Chefs, Servers, Utility, and pertinent Company Team Members to ensure a smoothly and efficiently run operation on a scheduled shift.
Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.
Follows all recipes and control procedures.
Assists in all areas of food production as needed.
Maintains a consistent and regular attendance record.
Maintains a clean and sanitary area at all times in full accordance with State Health Regulations.
Performs any reasonable request made by management.