Pool Cook - On Call

San Manuel Band of Mission Indians•Las Vegas, NV

2d•Onsite

About The Position

Reporting to the Assistant Chef and/or Executive Sous Chef, it is the responsibility of the Pool Cook to execute recipes, perform general production, and operate a specific station with others or individually, while ensuring preparation and service is of the highest possible quality in a timely manner.

Requirements

Knowledgeable of weights, measures and various cooking techniques.
Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, coolers, slicers, beverage machines, Cryovac machine and smallware’s.
Knowledge of health, safety, and sanitation regulations.
Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts.
High school diploma or equivalent.
One (1) year of experience as a Cook in a fast paced, high-volume restaurant.
Must obtain a SNHD Health Card.
Work varied shifts, to include evenings, weekends and holidays.
An equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.
Demonstrated experience developing department goals and action plans in accordance with property and overall company goals.

Responsibilities

Communicates effectively with management and co-workers with regards to the operations of the kitchen.
Prepares all menu items and follows recipes precisely, including conversion capabilities, and understands mis en place.
Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
Transports supplies from the storeroom and stocks in designated areas.
Starts prep work on items needed for the particular menu of the day.
Ensures all requisitions are processed properly and placed in the designated area.
Assist Master Cook, Pantry and Kitchen workers in execution of service.
Maintain solid knowledge, understanding and preparation of base sauces, stocks and soups.
Work as a team, assisting all guests and team members’ needs and inquiries.
Completes opening duties such as setting up workstation with required place, tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day; and informing the Assistant Chef and/or Executive Sous Chef or other team members of any supplies that need to be requisitioned for the day's tasks.
Continues prep work after the meal period for the next meal service.
Identifies and safely uses all kitchen equipment.
Properly label and date all products to ensure safekeeping and sanitation.
Perform other job-related duties as requested.
The Cook performs other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks, and assignments that contribute to the mitigation or response to any public health emergency.
Consistent and regular attendance is an essential function of this job.