Buffet - Cook II

About the Role

Be a member of the winning team at Valley View Casino & Hotel – named one of San Diego's Best Places To Work by the San Diego Business Journal. Valley View is where fun and your future will come together – join our team for a fun and exciting environment with amazing benefits that focus on you, your family, and helping you reach your lifetime goals! Deeply rooted in the Valley Center community, we, the San Pasqual Band of Mission Indians, have a rich local history. With traditions founded upon “good neighbor” values, our Tribe has been a part of this community for many generations. Valley View Casino & Hotel reflects our proud heritage of enterprise and opportunity; it is a place for our friends and neighbors.

Responsibilities

• Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction.
• Greet guests in a courteous and caring manner using personalized service.
• Provide clear direction, instruction, and guidance to team members.
• Organize and delegate work assignments and tasks to meet deadlines.
• Train lower-level cooks in proper equipment usage.
• Communicate regularly with Cook III, Assistant Room Chefs, and Room Chefs.
• Prepare all food items according to standard recipes and menu to ensure consistency of product.
• Exhibit knowledge, understanding, and application of various cooking techniques.
• Actively participate with staff to cook, prepare, dish-up, and assemble food.
• Demonstrate ability to work the line in different locations.
• Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top.
• Prepare order lists for recipe preparations.
• Perform all assigned side work to include replenishing/restocking work station with supplies.
• Adhere to control procedure for food costs and quality.
• Rotate all products on the first-in, first-out philosophy.
• Properly label and date all products to ensure safekeeping and sanitation.
• Check station before, during, and after shift for proper set-up and cleanliness.
• Abide by all health codes and hand washing guidelines and encourage team members to do the same.
• Fully observe all safety procedures.
• Strive for picture-perfect plate presentation.
• Perform other duties as assigned by management.

Qualifications

• Three years of experience as a Cook in a high-volume restaurant environment.
• Demonstrated proficiency in braising, sautéing, broiling, and poaching.
• Demonstrated proficiency in using a slicer, mixer, robo coupe, tongs, chef’s knife, bread knife, paring knife, steel, high heat spatula, turner, and whisk.
• Ability to demonstrate basic knife skills.
• Ability to identify pan types and knife types.
• Knowledge of sanitary practices.
• Possession of the basic tools to perform the job duties of a Cook.
• Working knowledge of weights, measures, and various cooking techniques.
• Reading and math skills for recipes and measurement.
• Knowledge of MSDS program.
• Ability to stand on a hard surface for long periods of time.
• Ability to tolerate areas with extreme hot and cold temperatures.
• Effective communication and organizational skills.
• Ability to apply commonsense understanding to carry out a variety of instructions furnished in written, oral, or diagram form.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Preferred Qualifications

• High school diploma or GED equivalent.
• Formal culinary training.

Physical Requirements

The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Clear vision (close, distant, peripheral, and depth perception) is needed for navigating office and casino environments, reading and reviewing reports and policies, operating data processing equipment, and other essential job functions. The Team Member is regularly required to talk and hear, sit, and use hands to manipulate, handle, or feel. The Team Member is frequently required to stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The Team Member must be able to stand for the majority of their shift. The Team Member must regularly lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds.

Working Conditions

The Casino is open 24 hours per day, seven (7) days per week; therefore, flexibility to work any and all shifts is required. While performing duties, the Team Member is exposed to second-hand tobacco smoke, moving mechanical parts, and fumes or airborne particles. The Team Member is usually subject to inside environmental conditions, which provide protection from weather conditions but not necessarily from temperature changes. The Team Member is occasionally subject to outside environmental conditions and to wet and/or humid conditions. The noise level in the work environment is usually moderate, increasing to loud when on the casino floor.

Native American hiring preference applies. This job description does not list all duties, and management may assign additional tasks. Evaluation will be based on performance and adherence to the Standards of Excellence. Management reserves the right to revise this job description at any time. This is not a contract for employment. All team members must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency, pass applicable auditions or skill testing, and a drug screening test.