Prep Cook

San Manuel Casinos•Highland, CA

About The Position

Under the direction of the Sous Chef – F&B, the Prep Cook will assist the Junior Chef in the preparation of dim sum Chinese BBQ and Wok station food, food orders as well as control production levels, to make sure recipes are properly followed. Specializes in one or two types of authentic Asian cuisine food preparation and assure that all specialty food is of quality and is done in a timely and sanitary manner. Assist the Junior Chef with preparation of weekly work schedules and daily break schedule for the Asian kitchen. Preference for specialty food including Chinese, Vietnamese, Korean and Japanese food as well as wok dim sum experience.

Requirements

High School Diploma or GED required.
Culinary Arts degree from accredited school required.
Minimum three (3) years’ experience working as Prep Cook or similar role required.
Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.
Strong knife skills required.
Demonstrates knowledge of food preparation and presentation.
Capable of following procedures and taking direction.
Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.
At the discretion of the San Manuel Tribal Gaming Commission, you may be required to obtain and maintain a gaming license.
Must obtain and maintain a Food Handler’s Card.

Nice To Haves

Experience in high volume line cooking or production cooking withing a full-service dining establishment preferred.

Responsibilities

Responsible for gathering required paperwork, reviewing the order ticket, providing pre-prepped ingredients and ensuring all necessary items are completed. Prepping includes: spices, meats, vegetables, sauces, noodles, rice and any ingredient needed.
Responsible for larger/overall prep work needed to support the next day/shift. For example, pre-prepping vegetables or meat for next day and storing appropriately.
Assist in daily inventory of product and the requisitions to make sure that shortages do not occur.
Use and store all food per rotation regulations: First-In-First-Out. Directly responsible for labeling and dating all food items on their designated station as well as the kitchen as a whole. Also ensures all food items are within expiration dates or if not, that they are disposed of and properly logged on waste sheets.
Ensures that recipes are consistent in flavor profiles, quality, and appearance; ensures production time frames are adhered to for all menu/food items being produced on assigned station; ensures workstations are fully stocked for forecasted business flow and restock before end of shift.
Possesses adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment; possesses adequate knife skills and ability to sufficiently perform all basic cooking methods, as well as the ability to multitask within those basic cooking methods to ensure no interruption in servicing of the guests.
Responsible for training and re-training of all kitchen personnel. Able to function and train in all areas; all kitchens, food prep, stock and dishwasher.
Communicate and update to keep co-workers informed. Keep up with emails and communication with cooks, chefs and other leads.
Report all discrepancies, accidents. Violations, problems or concerns to the immediate Supervisor.
Responsible for cleanliness, organization and preparedness of immediate work space and adjacent areas. Have complete understanding of all relative stations.
Assist with special projects as directed by the Supervisor including but not limited to: Monthly meetings, Deli assistance, Special banquets, concerts and special guests.
Be able to keep good notes on production levels of cooks, and daily observations.
Perform other duties as assigned to support the efficient operation of the department.