Cook-Cashier, Lead

Responsibilities

• Achieve mastery of skills for all culinary stations within the assigned outlet and monitor food preparation during the shift to ensure line and kitchen efficiency.
• Provide outstanding guest service by creating a friendly environment and following Jackson Rancheria Guest Service Guidelines.
• Take orders, handle requests, and receive payments; manage cash, coupons, comps, credit cards, and other payment forms, count currency, give proper change, and adhere to cash‑handling policies and the Variance policy.
• Communicate outlet, menu, and pricing information; answer ingredient questions; resolve guest concerns or refer them to appropriate personnel.
• Prepare, season, finish, and garnish all food according to established recipes; prepare base sauces, stocks, and soups; follow recipes, specifications, and control procedures; log food temperatures and ensure proper cooking temperatures.
• Perform food preparation tasks such as washing, chopping, slicing, peeling, marinating, and baking for future orders.
• Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, flat top, slow cookers, woks, griddles, braisers, ranges, salamanders, combination ovens, knives, and other tools; use proper dry and liquid measurement tools and scales.
• Receive, thaw, store, portion, heat, hold, and re‑heat food items correctly; ensure food at the assigned station is covered and stored properly at shift end.
• Maintain refrigeration and dry‑storage areas with proper handling, labeling, organization, rotation, and safety of food products.
• Keep the assigned culinary work station clean, organized, well‑stocked, sanitary, and compliant with food‑handling and health regulations.
• Follow all safety and emergency procedures; be aware of accident‑prevention policies and immediately notify management of poor guest service or unsafe food‑handling practices.
• Train other cooks in proper culinary techniques and equipment usage; prepare order lists for recipe preparations.
• Conduct, complete, or assist with ordering, inventory counts, shift logs, schedules, attendance paperwork, illness/injury reports, waste logs, transfer logs, temperature logs, production logs, and other administrative paperwork as directed by management.

Qualifications

• Minimum of five years of relevant cooking experience in a fast‑food restaurant or casual/fine‑dining environment (preferred).
• At least six months of cash‑handling experience in a retail or food‑service setting (preferred).
• Graduation from a vocational or culinary school (preferred).

Pay

Pay range: $22.00 – $28.60 per hour. Non‑exempt employees receive a $1.00 per hour shift differential for any hours worked between 10:00 p.m. and 6:00 a.m.