Food & Beverage - Line Cook

THREE RIVERS CASINO•Coos Bay, OR

7d•$18•Onsite

About The Position

The Line Cook is responsible for cooking and plating all food orders in an efficient, and attractive manner while adhering to TRC sanitation and safety standards.

Requirements

Minimum age requirement for this position is 18 years old.
Possess or obtain Food Handlers Card within 30 days of employment.
Ability to communicate clearly and effectively in English, verbally, in writing or by other acceptable means.
Comply with pre-employment, random and reasonable suspicion alcohol and drug testing.
Receive and maintain a valid gaming license from the CTCLUSI Tribal Gaming Commission.
Availability to work all shifts including weekends and holidays based on the needs of the department and for special casino events.
Must be able to sit, stand and/or walk for up to 8 hours.
Must be able to carry, reach, twist, bend and squat frequently.
Must regularly lift and /or move up to 50 pounds and occasionally lift and/or move up to 100 pounds with assistance as needed.

Responsibilities

Handles multiple food tickets quickly, efficiently and accurately.
Prepares food by closely following procedures and recipes set forth by the Food and Beverage Supervisor.
Follows plate presentation specifications as directed by procedures.
Ensures that all food is handled and cooked properly to ensure guest safety.
Informs the Lead Cook or the Food and Beverage Supervisor of any kitchen problems or deficiencies that may arise.
Makes recommendations to the Lead Cook or Food and Beverage Supervisor regarding menu, recipes, procedures, food supply, quality, sanitation, etc.
Keeps all foods rotated and fresh using the FIFO method (first in first out).
Assists in kitchen inventory as directed by the Lead Cook or Food and Beverage Supervisor, following F&B inventory P&P’s.
Maintains kitchen and supply room in a sanitary and organized fashion.
Helps out in the dish pit and all areas of kitchen cleaning as time permits.
Completes side duties and prep list as directed by the Lead Cook or Food and Beverage Supervisor in a timely and efficient manner.
Closely follows the F&B department health and personal hygiene policy.
Other duties as directed by management.