Prep Cook FT EDR (Swing Shift)

Table Mountain Casino Resort•Friant, CA

1d•Onsite

About The Position

Under general direction from the Sous Chef, the Prep Cook is responsible for maintaining an efficient restaurant operation by assisting Sous Chef and Cooks to ensure quality food preparation in accordance with production requirements and established policies and procedures. This role maintains all food preparation standards in a safe, accident-free environment. The duties and responsibilities listed are illustrative and not all-inclusive.

Requirements

High School Diploma or GED is required unless waived by Human Resources Management.
Previous food preparation and cooking experience preferred.
Basic knife skills, entry-level knowledge of food safety and general use of kitchen equipment preferred.
ServSafe certification preferred.
Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.
Knowledge or ability to learn restaurant operations and food service principles.
Ability to learn cold prep, proper knife handling, maintaining proper temperature, and sanitation standards.
Ability to create a friendly atmosphere and demonstrate excellent customer service.
Ability to communicate effectively, both verbally and in writing.
Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
Ability to establish and maintain professional relationships with co-workers at all levels.
Ability to work independently and meet strict time lines.
Ability to demonstrate excellence in everything, and continually seek improvement in results.
Ability to interpret a variety of instructions furnished in written and oral form.

Responsibilities

Setting up and maintaining their assigned station according to daily prep sheets, food safety, sanitation standards, and keeping kitchen area free of hazards.
Cleaning and sanitizing stove, oven, utensils and food preparation surfaces.
Washing and peeling vegetables; preparing poultry and meats; stirring and straining soups and sauces, weighing and measuring foods according to production schedules.
Distributing food and supplies as needed to ensure an efficient kitchen operation according to established production schedules.
Ensuring product rotation using first-in-first-out (FIFO) methodology; checking walk-in refrigeration units, shelving new product and making sure old product is utilized first.
Operating food preparation machinery including slicers, mincers, mixers, can openers, fryers, and ovens in a safe manner.
Ensuring proper storage of frozen and fresh food items and thawing of frozen food; ensuring items are properly labeled.
Reporting any equipment malfunction to the Restaurant Manager in a timely manner to ensure a safe working environment.
Performing all work duties as assigned or requested by Supervisor and/or performing the duties of a busser/dishwasher as requested.
Attending and participating in regularly scheduled staff meetings.
Following guidelines regarding health, safety and customer service according to established policies and procedures.
Contributing to a team effort and accomplishing related results as required.
Ensuring food is prepared in accordance with ServeSafe and other regulatory standards.
Ensuring food prepared meets standards and specifications utilizing correct portion measurements as stated in recipes.
Responsible for respectful and effective communication at all times.
Performing daily inventory of all items specified on prep sheets.
Maintaining cleanliness and organization of the kitchen area and assigned workstation.
Performing other duties as required.