Restaurant Cook II - Louie Oliver's (Temporary)

Harrah's Northern California•Ione, CA

6d•Onsite

About The Position

Cook and plate all food orders in a quick, attractive, timely, and accurate manner while maintaining a safe, secure, and clean environment. This role involves preparing food in sauté, broiler, and Garde manger stations. Team members are expected to follow the Everyone Greets Everyone (EGE) policy, which emphasizes proactive guest and team member interaction. The position requires participation in mandatory meetings and pre-shift BUZZ sessions, the ability to work effectively as part of a team, and good communication skills in English. The cook must also be able to respond to visual and aural cues, maintain a professional appearance, and adhere to attendance guidelines and all relevant policies and procedures. A varied schedule including holidays, nights, weekends, and potential overtime is required. Other duties may be assigned.

Requirements

Minimum 2 years of experience as a cook OR 1 year of experience as a fine dining cook.
Local health department sanitation certificate/food handler’s card.
Must be at least 18 years of age.
Good customer service and communication skills.
Must pass Cook II assessment; audition may be required.
Ability to read, write, speak, and understand English.
Ability to work and maneuver in a close or small kitchen/working environment during the entire shift.
Ability to tolerate areas with extreme hot and cold temperatures.
Ability to lift up to 50 pounds.
Ability to push carts weighing up to 100 pounds.
Ability to use proper team lifting and carrying techniques.
Ability to work in areas containing secondhand smoke, dust, loud noises, and bright lights.
Possess coordination and dexterity to use kitchen utensils such as knives, spatulas, food tongs, etc.
Ability to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area.
Ability to operate kitchen equipment: stoves, grills, fryers, broilers, and other utensils in preparing food orders.

Nice To Haves

Previous working knowledge of point of sales system.
Fine dining experience.
Knowledge of multi-station plating.
Knowledge of coursing of food.

Responsibilities

Cook and plate all food orders in a quick, attractive, timely, and accurate manner.
Maintain a safe, secure, and clean environment.
Prepare food in sauté, broiler, and Garde manger stations.
Read tickets and prepare/produce food items according to established menu plans efficiently.
Follow the Everyone Greets Everyone (EGE) policy, acknowledging and greeting guests and team members.
Participate in all mandatory meetings and pre-shift BUZZ sessions.
Work effectively with co-workers and as part of a team.
Respond to visual and aural cues.
Maintain a well-groomed, professional appearance.
Meet attendance guidelines and comply with all state, federal, and regulatory policies and procedures.
Work a varied schedule including holidays, nights, and weekends as needed.
Work a reasonable amount of overtime when required.
Perform other duties as assigned.
Fully prepare items such as salads, appetizers, various proteins, etc.
Demonstrate skills in fry cook, broiler, and Garde manger.
Control food production in the assigned work area, including proper preparation, seasoning, cooking methods, and times/temperatures.
Effectively use kitchen tools and utensils, knives, slicers, mixers, steamers, etc.
Set up pantry, sauté, and/or grill stations, with the ability to work at other stations as assigned.
Adhere to kitchen maintenance and sanitation programs.
Maintain the assigned station and equipment in a clean and sanitary condition.
Assist in maintaining all kitchen stations and equipment.
Complete daily checklists and utilize downtime for tasks as instructed by team leaders.