Restaurant Cook I

Harrah's Northern California•Ione, CA

2d•Onsite

About The Position

Cook all food orders in a quick, timely, and accurate manner, ensuring superior food preparation and presentation. This role involves reading tickets, preparing food items such as sauces, dressings, and stocks, and demonstrating skills in fry cook, broiler, and Garde manger. The cook will execute tasks as directed by the expeditor, assist with food production in all work areas, and adhere to kitchen maintenance and sanitation programs. Maintaining an assigned station and equipment in a clean and sanitary condition is essential. The position also requires completing daily checklists and utilizing downtime effectively. Team members are expected to follow the Everyone Greets Everyone (EGE) policy, which involves proactively greeting guests and fellow team members, and participating in mandatory meetings and pre-shift BUZZ sessions. The ability to get along with co-workers, work as a team, read, write, speak, and understand English, and respond to visual and aural cues are necessary. A well-groomed, professional appearance, adherence to attendance guidelines, and compliance with all state, federal, and regulatory policies and procedures are required. The role necessitates working a varied schedule including holidays, nights, and weekends, with the possibility of overtime. Other duties may be assigned as needed.

Requirements

1 year experience as a cook or prep cook.
Local health department sanitation certificate/food handler’s card.
Must be at least 18 years of age.
Must possess good customer service and communication skills.
Must pass Cook I assessment; audition may be required.
Ability to read, write, speak and understand English.

Nice To Haves

Fine dining experience
Knowledge of multi-station plating
Knowledge of coursing of food

Responsibilities

Cook all food orders, in a quick, timely and accurate manner.
Ensure superior food preparation and presentation.
Read tickets; prepare and produce food items according to established menu plans in a quick and efficient manner.
Prepare items such as but not limited to sauces, dressings, stocks, etc.
Show skills in fry cook, broiler, and Garde manger.
At the direction of the expeditor, execute tasks and assignments in a timely and accurate manner.
With guidance, assist with food production in all work areas including proper preparation, seasoning, and cooking methods, and proper cooking times and temperature.
Adhere to kitchen maintenance and sanitation programs.
Maintain assigned station and equipment in a clean and sanitary condition; assist in maintaining all kitchen stations and equipment.
Complete daily check lists and fill downtime with instructions from team leaders.
Follow the Everyone Greets Everyone (EGE) policy.
Participate in all mandatory meetings and pre-shift BUZZ sessions.
Must be able to get along with co-workers and work as a team.
Must be able to respond to visual and aural ques.
Must present a well-groomed, professional appearance.
Meets the attendance guidelines of the job and complies with all state, federal and regulatory policies and procedures.
Must be able to work a varied schedule including holidays, nights and weekends as needed.
Must be able to work a reasonable amount of overtime when required.
Perform other duties as assigned.