Steakhouse Cook

North Fork Mono Casino & Resort•Notarb, CA

2d•Onsite

About The Position

The Steakhouse Cook is responsible for preparing and cooking high-quality food according to established recipes and standards, ensuring food is prepared and presented to the highest quality and in a timely manner, while adhering to strict health and safety regulations. This position is responsible for various tasks, including preparing ingredients, cooking menu items, and potentially ordering supplies, menu planning, and inventory management. Responsibilities are performed in accordance with all Company standards, policies, and procedures. This position will report directly to the Steakhouse Sous Chef.

Requirements

Ability to work hands on in any kitchen environment pertaining to a two-meal period and high-volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production.
Ability to communicate effectively with Guests, Team Members and management in both written and verbal form.
Sound judgment and maturity in decision‐making ability, even when dealing with difficult situations.
Strong knowledge of cooking techniques, methods, and recipes.
Understanding food safety regulations and hygiene practices.
Ability to manage multiple tasks efficiently, especially in a fast-paced environment.
Ability to ensure accuracy in food preparation and presentation.
Willingness to learn new techniques and adapt to changing situations.
High School diploma or GED preferred; some college or vocational training in the culinary field preferred.
Minimum of two (2) years of culinary experience required; experience in a full-service fine dining restaurant or steakhouse is preferred.
Current Food Handler certification required or ability to acquire one (employer will provide upon hire).
Must be able to obtain and maintain a Gaming License from the Tribal Gaming Commission, which includes passing a background investigation.
Must be at least 18 years of age.

Responsibilities

Practicing, supporting, and promoting North Fork Mono Casino's culture and always demonstrating exemplary Service Standards.
Preparing ingredients by washing, chopping, slicing, dicing, mixing and seasoning ingredients according to recipes and standards, as well as preparing sauces, dressings, and other components needed for menu items.
Executing various cooking methods such as grilling, sautéing, roasting, frying, and broiling.
Cooking orders received from a computerized system, ensuring accurate preparation and timely delivery of meals.
Maintaining clean and sanitized workstations, following food safety regulations, and ensuring proper food handling and storage.
Ensuring food is plated attractively and consistently, adhering to presentation guidelines.
Checking the quality of ingredients and preparing dishes to ensure they meet standards for taste, appearance, and temperature.
Working collaboratively and productively with Sous Chef, Chef and all FOH and BOH Team Members.
Attending daily pre-shift meetings and communicating pertinent information to fellow Team Members.
Maintaining cleanliness and sanitation standards in accordance with department policies and the health department.
May be involved in menu planning, suggesting new dishes or variations based on expertise and experience.
May be responsible for basic maintenance and cleaning of kitchen equipment.
Having knowledge of where the SDS book is located and understanding its contents.
Displaying knowledge of all emergency procedures.
Displaying and encouraging teamwork in the department.
May assist with inventory management, monitoring stock levels, and reordering supplies as needed.
Other job-related duties as assigned.