Prep Cook

Augustine Gaming Management Corporation•Coachella, CA

8h•Onsite

About The Position

The Prep Cook position works at Café 54 and Menyikish Grill with made-to-order responsibilities. The Prep Cook safely prepares hot and cold food items while following menu specifications and standard recipes in a prompt, consistent, and accurate manner.

Requirements

Must be able to make soups, dressings, stocks, and sauces according to recipes for Café 54 and Menyikish Grill.
Must be able to differentiate between cuts of meats.
Ability to identify pan and knife types.
Demonstrated proficiency in using kitchen equipment.
Reading and math skills for recipes and measurement.
Ability to stand on a hard surface for entire shift.
Ability to tolerate areas with extremely hot and cold temperatures.
Ability to apply common sense understanding to carry out a variety of instructions.
Must possess effective communication and organizational skills.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
21 years of age or older.
High school diploma or GED equivalent.
Six months of experience as a Cook in a high-volume environment.
Working knowledge of weights, measures, and various cooking techniques.
Must have and maintain a valid Food Handler Certification.
Must be able and willing to work all shifts, weekends, and holidays.
Must apply for, receive, and maintain a Gaming License from the Augustine Gaming Commission.
Must successfully pass a drug screening test.
Must be able to successfully pass applicable auditions or skill testing.
Ability to understand and comply with all departmental and company rules, regulations, policies and procedures.

Nice To Haves

Formal culinary training is preferred.
Bilingual in Spanish is preferred.

Responsibilities

Examines and tastes food as it is prepared using scent and taste and uses a thermometer to determine that food is cooked properly
Maintains consistency of product and quality assurance
Prepare garnish for soups, sauces, entrees and salads, etc.
Prepare ingredients for cooking by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, and scoring.
Use kitchen equipment (knives, hand tools, utensils, etc.) to cut, chop simmer, stem, ship, fold, blend and cook food, etc.
To reduce waste, rotate products and properly grasp F.I.F.O. so that the oldest product is used first.
Use Date Code Genie and labels to properly wrap and store food at all times.
Make sure that tools and utensils are used correctly and are kept clean and well-maintained.
Workstations and areas should be kept hygienic, tidy, well-stocked, and organized.
Assists fellow Team Members as needed to ensure successful operational flow
Exhibits our GOLDEN service standards through all internal and external guest interactions
Perform and assist with other kitchen duties as assigned by Executive Chef/Sous Chefs/JR Sous Chefs to ensure operational flow
Requires the ability to work under pressure in a stressful fast paced environment