Line Cook-FT
About The Position
Portray a positive attitude under all circumstances, understand and represent the core values of Apache Casino Hotel and live the mission of always providing exceptional service. Set up, maintain, and control quality and presentation consistency of all food and menu items Prepare food in accordance with standard recipes and/or as specified by the guest/customer. Visually inspect, select, and use only fresh, quality food items selected for preparation of menu items Check and controls the proper storage of product and portion control, especially high-cost meat, and fish items Keep all refrigeration, storage and working areas in clean, working condition to comply with health department regulations & OSHA requirements. Follow all guidelines in conjunction with ServSafe practices for food safety and HACCP guidelines Ensure all equipment in working areas is clean and in proper working condition. Prepare requisitions for supplies and food items for production in workstation. Process other necessary paperwork accurately and in a timely manner. Read and employ math skills to appropriately prepare items according to recipes. Maintain effective, accepted sanitation and cleanliness standards in the kitchen area using approved cleaning products and procedures Ability to read, write and understand the English language, with the mathematical skills necessary understand recipes, measurements, requisition amounts and portion sizes Assist the Executive Chef and kitchen management team as directed Perform other related duties as requested by reporting supervisor Understand and comply with the Eye, Hi, Goodbye program. Regular attendance is required. Due to the cyclical nature of the hospitality/casino industry, team members may be required to work varying schedules to meet the business needs of Apache Casino Hotel. We are busiest during weekends and holidays and there is a reasonable expectation you will be scheduled on duty during any or all these times as well as on an “on-call” status. Clean up spills and keep floors dry and clean to avoid slip/fall accidents Participate in cross-training for your position, and cross-training others for your position Move supplies and equipment Report suspicious persons or activities to a supervisor immediately Knowledge and abilities with the fundamentals of fry cooking Knowledge and ability to operate kitchen equipment, e.g., stoves, ovens, broilers, slicers, steamers, kettles, etc. Sufficient manual dexterity with hands to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
Requirements
- High school diploma or GED certificate preferred
- Cooking experience, culinary or apprenticeship program preferred; however, training will be given if necessary
- Strong written and oral communication skills, to read, write and interpret a variety of instructions furnished in written, oral, diagram, or schedule form and to communication with team members and regulatory agency personnel
- Passage of a background check and drug-screening test, and the ability to obtain and maintain required licenses and/or certificates
- Regular attendance is required.
- Understand and comply with the Eye, Hi, Goodbye program.
- Adhere to and act in accordance with all casino policies and procedures, and applicable federal, state and local regulations
- Maintain a neat, clean, and well-groomed appearance (specific standards may apply departmentally based on uniform requirements). Where uniforms are required, they must be clean and pressed at the beginning of each shift
Responsibilities
- Set up, maintain, and control quality and presentation consistency of all food and menu items
- Prepare food in accordance with standard recipes and/or as specified by the guest/customer.
- Visually inspect, select, and use only fresh, quality food items selected for preparation of menu items
- Check and controls the proper storage of product and portion control, especially high-cost meat, and fish items
- Keep all refrigeration, storage and working areas in clean, working condition to comply with health department regulations & OSHA requirements.
- Follow all guidelines in conjunction with ServSafe practices for food safety and HACCP guidelines
- Ensure all equipment in working areas is clean and in proper working condition.
- Prepare requisitions for supplies and food items for production in workstation.
- Process other necessary paperwork accurately and in a timely manner.
- Read and employ math skills to appropriately prepare items according to recipes.
- Maintain effective, accepted sanitation and cleanliness standards in the kitchen area using approved cleaning products and procedures
- Ability to read, write and understand the English language, with the mathematical skills necessary understand recipes, measurements, requisition amounts and portion sizes
- Assist the Executive Chef and kitchen management team as directed
- Perform other related duties as requested by reporting supervisor
- Understand and comply with the Eye, Hi, Goodbye program.
- Clean up spills and keep floors dry and clean to avoid slip/fall accidents
- Participate in cross-training for your position, and cross-training others for your position
- Move supplies and equipment
- Report suspicious persons or activities to a supervisor immediately
- Knowledge and abilities with the fundamentals of fry cooking
- Knowledge and ability to operate kitchen equipment, e.g., stoves, ovens, broilers, slicers, steamers, kettles, etc.
- Sufficient manual dexterity with hands to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
