Line Cook - OG FT

Chicken Ranch Casino•Jamestown, CA

1d•$21 - $21

About The Position

As a Team Member of the Food and Beverage team, the Line Cook is a CRCR Ambassador and takes personal ownership to ensure all of their actions are in the best interest of the business. The Line Cook is responsible for planning, preparing, and cooking food items to ensure the highest quality of product and experience for every Guest. Assists with keeping the kitchen organized and running efficiently. Ensures and monitors proper food handling, portion size, sanitation and food storage procedures are followed by all Team Members.

Requirements

Must be at least 18 years of age.
2+ years of cooking experience in a professional kitchen or fast casual setting.
Must be able to obtain a Food Handler Certificate.
Knowledge of food preparation principles, practices, and standards.
Knowledge of standard cooking, baking, and grilling techniques.
Knowledge of nutritional values of various ingredients.
Strong listening and communication skills.
Problem-solving and critical thinking.
Must be able to work independently and maintain a high level of performance.
Must be able to complete tasks in a timely and efficient manner while maintaining business standards.
Demonstrates a flock mentality, focused on teamwork and collaboration with others.
Provides exceptional service to internal and external Guests while leveraging the knowledge of the position and the business, ensuring a clucktastic experience for all.
Stays engaged and motivated with the business, department, and all Team Members at all levels while encouraging growth and development of self and others.
Builds lasting relationships by demonstrating honesty, integrity, and effective communication.
Driven to exceed expectations while remaining accountable and fair.
Ability to roast a chicken without causing any physical harm.

Responsibilities

Preparation of all food items.
Clean kitchen equipment and other areas as directed by management.
Manage multiple orders.
Ensure food is quality and standards are met.
Cook and plate dishes while at times operating large-volume cooking equipment.
Peel/cut fruits and vegetables, protein fabrication, sauce making.
Ensure all final plate presentations are executed properly.
Maintain proper product rotation in all chillers to minimize wastage/spoilage.
Execute all menu items, daily specials, and promotions.
Stock and maintain inventory for workstations and display cases.
Lead the other cooks by expediting from the back of the line.
Ensure meals are prepared and delivered promptly and in acceptable quantities and quality.
Assist management with training and development of Kitchen Team Members.
Assist management with recording temperatures for walk-ins and line coolers.
Communicate and assist management with inventory needs.
Must be fast, efficient, and capable of working on multiple orders at a time, with the ability to coordinate cooking times with Team Members.
Maintain a high level of health and safety standards for the kitchen and workstations and regularly clean and sanitize food preparation areas, cooking surfaces, and utensils.
Administrative tasks and menu planning.
Order products and supplies as needed.
Other duties as assigned.