Cook III

SAN MANUEL INDIAN BINGO & CASINO - Highland, CA

Full-time - Mid Level

Highland, CA

Executive, Legislative, and Other General Government Support

About the position

Under direction of designated venue Sous Chef, the Cook III leads all cooks in production and preparation of food/menu items for guest consumption on designated shifts; ensures that cooks utilize only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; repositions cooks, when needed, to ensure time goals for operations are met; maintains all food, equipment and kitchens to set health codes and casino standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management at all times. Under direction of the Sous Chef, the Cook III (Specialty Cook) prepares specialty cuisine items for guest consumption on designated shifts. The Cook III utilizes specialty skill sets in specific cuisine and uses only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management. This position maintains all food, equipment and kitchens to set health codes and casino standards. The Cook III maintains a positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management at all times. The Cook III operates in representation of the culinary team's best in class culture, while championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community's vision, mission and values.

Responsibilities

• Assists with maintaining designated workstation throughout all levels of business flow; ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced on assigned station; ensures food service lines are fully stocked for forecasted business flow and restock before end of shift.
• Possesses an advanced knowledge of basic and specialty food products (meat, poultry, fish, produce, dry goods, etc.), and standard food production equipment; possesses excellent knife skills and is responsible for understanding and performing advance and specialized cooking methods. Responsible for multitasking within those basic cooking methods to ensure no interruption in servicing of the guests.
• Possesses good understanding of the food rotation method 'FIFO' and is directly responsible for ensuring labels and dating all food items on their designated stations as well as the kitchen as a whole. Ensures all food items are within expiration dates or if not that they are disposed of and properly logged on waste sheets. Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties as well as explain to and train cook staff on how to use these items efficiently.
• Reports any injuries, accidents or possible unsafe work environment issues to management immediate when identified, at all times.
• Performs other duties as assigned to support the efficient operation of the department.

Requirements

• High School Diploma or GED required.
• Culinary arts degree from accredited school preferred.
• Minimum five (5) to six (6) years' experience working in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment.
• Demonstrates advance knowledge of food preparation and presentation.
• Capable of following procedures and taking direction.
• Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.