Food & Beverage - Prep Cook

THREE RIVERS CASINO•Coos Bay, OR

1d•Onsite

About The Position

The Prep Cook is responsible for preparing cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Based on daily production list prepares and produces foods as requested. Safely uses sharp knives as well as electrical slicing and mixing equipment following TRCR safety policies. Keeps all foods dated and rotated as required per the first in first out procedure. Ensures the organization of the walk-in refrigerators and freezer. Maintains all par levels as set by the Café Chef. Closely follows procedures and recipes set forth by the Café Chef. Properly cleans and sanitizes prep work and other kitchen areas as assigned by Supervisor. Completes assigned side work duties including cleaning floors and mats and disposing of waste. Closely follows the F&B department health and personal hygiene policy. Assist in other areas of the kitchen as directed by Supervisor. Other duties as directed by management.

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 25 pounds and occasionally lift and/or move up to 100 pounds with assistance as needed.

Responsibilities

Based on daily production list prepares and produces foods as requested.
Safely uses sharp knives as well as electrical slicing and mixing equipment following TRCR safety policies.
Keeps all foods dated and rotated as required per the first in first out procedure.
Ensures the organization of the walk-in refrigerators and freezer.
Maintains all par levels as set by the Café Chef.
Closely follows procedures and recipes set forth by the Café Chef.
Properly cleans and sanitizes prep work and other kitchen areas as assigned by Supervisor.
Completes assigned side work duties including cleaning floors and mats and disposing of waste.
Closely follows the F&B department health and personal hygiene policy.
Assist in other areas of the kitchen as directed by Supervisor.
Other duties as directed by management.