TDR Production Cook - FT

THUNDER VALLEY CASINO•Lincoln, CA

4d•Onsite

About The Position

Perform responsibilities in accordance with all Company standards, policies, and procedures. A cook is in view of Team Members at all times, it is very important that you are aware of food and service standards. Must be polite and courteous to guests and fellow team members. Having the ability to cook and present menu items that is visually appealing and flavorful in taste is the essence of your position.

Requirements

Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
Regular attendance and punctuality necessary.
Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards. Using good judgment.
Must manage time effectively with minimum supervision. Ability to handle high pace production.
Must be able to handle constructive criticism and be willing to continuously improve.
Minimum of 1 to 2 years of culinary experience.
Must be able to read all tickets and organize food production in a timely manner.
Requires normal, corrected vision range, the ability to distinguish letters, numbers, basic math and symbols.
Maintaining a well groomed appearance, follow Thunder Valley dress code at all times, work in a neat, clean and timely manner in the work station.
Ability to lift up to 50 lbs, push 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees with or without assistance. Handle heat from cooking appliances, food and washing materials.
Ability to stand for duration of shift, walk frequently, bend and reach to a height of 6 feet with or without assistance.
Requires normal sense of smell, taste, touch, and sound.

Nice To Haves

Safe Serve Certification

Responsibilities

Practicing, supporting, and promoting Thunder Valley Casino’s “Winning Attitude” Company-wide culture and demonstrating Thunder Valley Casino’s 4-Diamond Service Standards at all times.
Having basic food knowledge, cooking techniques, knife skills, and the ability to operate kitchen equipment.
Understanding how to read and fill production par sheets.
Understanding the importance of consistency of all menu items and getting familiar with standardized SOP recipe format.
Following proper health department rules & regulations, HACCP, sanitation and safety procedures. Completing and passing Safe Serve Certification.
Acknowledging responsibility of station set up through utilization of station check list, labeling, rotation and storage methods.
Proper cooking skills with presenting menu items that are flavorful, proper texture, and balanced.
Ensuring customer satisfaction through presentation, food quality and promoting positive customer relations.
Displaying knowledge of all emergency procedures.
Following set schedules and specific job duties.
Maintaining personal grooming and uniform standards pursuant to Thunder Valley’s policies.
Treating each Team Member with care, dignity, fairness and respect.
Displaying and encouraging teamwork in the department.
Communicating on a consistent basis with all managers and keeping them abreast of all department activities.
Adhering to all policies and procedures as set forth by Director of Food and Beverage.
Following SOP’s, recipe books and guidelines and having all necessary supplies to provide consistency and quality for 5-Star guest Service.
Maintaining cleanliness, safety and sanitation standards in accordance with department policies and those of the Department of Indian Health.
Ensuring that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notifying a supervisor immediately if kitchen and equipment are not in good working order.
Working hands-on in any kitchen environment, including those involving a three-meal period and high volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Thunder Valley standard’s and specifications.