Food & Beverage - Team Member Dining Room Cook

THREE RIVERS CASINO•Florence, OR

9d•Onsite

About The Position

The Team Member Dining Room (TDR) Cook is responsible for cooking and plating all Team Member meals in an efficient and attractive manner while adhering to TRCR sanitation and safety standards. This role involves handling multiple food tickets, preparing food according to recipes, and multitasking between serving and preparing food items. The cook ensures food safety, maintains kitchen organization, and follows department policies.

Requirements

Minimum age requirement for this position is 18 years old.
Possess or obtain a 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 25 pounds and occasionally lift and/or move up to 75 pounds with assistance as needed.

Responsibilities

Handles multiple food tickets for special orders quickly, efficiently and accurately.
Prepares food by closely following procedures and recipes set forth by the Executive Chef.
Multitasks between serving Team Members and preparing fruits, vegetables and protein items for both the TDR line and the salad bar.
Ensures that all food is handled and cooked properly to ensure Team Member safety.
Informs Supervisor of any kitchen problems or deficiencies that may arise.
Makes recommendations to Supervisor regarding menu, recipes, procedures, food supply, quality, sanitation, etc.
Keeps all foods rotated and fresh using the FIFO method (first in first out).
May assist in TDR inventory and ordering as needed.
Maintains kitchen and supply room in a sanitary and organized fashion.
Completes side duties and prep list as directed by Supervisor in a timely and efficient manner.
Closely follows the F&B department health and personal hygiene policy.
Other duties as directed by management.