Food & Beverage - Summer Golf Course Cook

THREE RIVERS CASINO•Florence, OR

1d•$18

About The Position

The Summer Golf Course Cook is responsible for cooking and serving all food orders in an efficient, and attractive manner while adhering to TRCR sanitation and safety standards. Following the Summer assignment, this position will transition into a Food Court Outlet Cook or Blue Bills Line Cook role, depending on the candidate's prior experience. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Prepares food by closely following procedures and recipes as set by TRC Chef’s /F&B Director. Follows plate presentation specifications as directed by TRC Chef's/ F&B Director. Makes recommendations to TRC Chef’s/F&B Director regarding menu, recipes, procedures, food supply, quality, sanitation, etc. Ensures that all food is handled and cooked properly and adheres to health regulations to ensure guest safety. Safely and efficiently uses dishwasher and handwash methods to ensure proper sanitation of all pots, pans, dishes and glasses. Cleans kitchen equipment, Floors and Dining room during hours of operation and at close each day. Maintains a clean dining room and keeps condiment station clean and stocked Maintains kitchen, equipment and supply room in a sanitary and organized fashion. Keeps all foods rotated and fresh using the FIFO method (first in first out). Completes daily side duties and prep lists needed for the next days service. Responsible for stocking and picking up daily inventory and supplies from TRC and transporting them to ODGC. Responsible for end of month kitchen inventory following F&B inventory P&P’s. Informs TRC Chef's/F&B Director of any kitchen problems or concerns timely. Closely follows the F&B departments health and personal hygiene policy. Other duties as directed by management. WORK ENVIRONMENT While performing the duties of this job, Team Members may be exposed to all types of weather conditions. This position is determined to have a potential for possible exposure to bloodborne pathogens.

Requirements

Minimum age requirement for this position is 18 years old.
Must possess a valid driver’s license.
Possess or obtain food handlers card within 30 days of employment.
Ability to communicate clearly and effectively in English, verbally, in writing or by other acceptable means.
Comply with pre-employment, random and reasonable suspicion alcohol and drug testing.
Receive and maintain a valid gaming license from the CTCLUSI Tribal Gaming Commission
Availability to work all shifts including weekends and holidays based on the needs of the department and for special casino events.
Must be able to sit, stand and/or walk for up to 8 hours.
Must be able to carry, reach, twist, bend and squat frequently.
Must regularly lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds with assistance as needed.

Responsibilities

Prepares food by closely following procedures and recipes as set by TRC Chef’s /F&B Director.
Follows plate presentation specifications as directed by TRC Chef's/ F&B Director.
Makes recommendations to TRC Chef’s/F&B Director regarding menu, recipes, procedures, food supply, quality, sanitation, etc.
Ensures that all food is handled and cooked properly and adheres to health regulations to ensure guest safety.
Safely and efficiently uses dishwasher and handwash methods to ensure proper sanitation of all pots, pans, dishes and glasses.
Cleans kitchen equipment, Floors and Dining room during hours of operation and at close each day.
Maintains a clean dining room and keeps condiment station clean and stocked
Maintains kitchen, equipment and supply room in a sanitary and organized fashion.
Keeps all foods rotated and fresh using the FIFO method (first in first out).
Completes daily side duties and prep lists needed for the next days service.
Responsible for stocking and picking up daily inventory and supplies from TRC and transporting them to ODGC.
Responsible for end of month kitchen inventory following F&B inventory P&P’s.
Informs TRC Chef's/F&B Director of any kitchen problems or concerns timely.
Closely follows the F&B departments health and personal hygiene policy.
Other duties as directed by management.