MAIN KITCHEN DINNER COOK

CASINO FANDANGO•Carson City, NV

7d•Onsite

About The Position

As a Main Kitchen Dinner Cook, you will be supporting the back of the house main kitchen. This role involves preparing a variety of dishes, ensuring quality and presentation meet company standards, and maintaining a clean and sanitary work environment. You will work closely with the Sous Chef and Executive Chef, manage food inventory, and communicate effectively with management and team members.

Requirements

Must be at least 21 years of age.
Must have a minimum of 2 years as a dinner cook, saucier, or equivalent.
Ability to work in a team and independently.
Ability to read, write, speak, and understand the English language.
Must present a well-groomed appearance.
The ability to maintain composure in a fast-paced, potentially stressful environment.
The ability to successfully interact with all levels of team members and management.
Food Handler’s Certification

Nice To Haves

High School Diploma and/or GED preferred.
Bi-lingual (English/Spanish) is a plus.
Flexibility to work varied shifts, including weekends and holidays, with variable overtime.
Ability to tolerate areas containing secondary smoke, high noise levels, bright lights, and dust.

Responsibilities

Prepare all sauces, soups, stew, and entrees required for daily specials.
Monitor food portions in accordance with company policy.
Requisition food products and supplies.
Prepare menu items as directed by the recipes provided by the Sous Chef and or Executive Chef.
Review menu to forecast estimate food requirements; requisition required product ingredients.
Ensure that the quality and presentation of food products meet company standards.
Work at least one station, maintaining the highest quality in finished product.
Practice proper food handling and knife handling skills.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Always keep the workstation clean during service time.
Disinfect and sanitize cutting boards and worktables.
Ensure kitchen and Health Department sanitation requirements are always maintained.
Properly wrap, label, date and store all food items in their proper areas.
Maintain an open line of communication with Management.
Maintain a positive and professional demeanor during all interactions with guests, fellow team members, and vendors.
Other duties as assigned.