Cook II- Oak & Fork- Full Time (Harrah's Ak-Chin Casino)

Responsibilities

• Prepare recipes and food items for service in their respective kitchen.
• Rotating between all cooking stations, each responsible for specific food items and each using cooking devices.
• Ensures each order is uniform and consistent.
• Controls food production to include proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers, ensuring all items are correctly dated and labeled.
• Must be proficient in areas of, but not limited to, hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills and ability to produce orders using all basic kitchen equipment.
• Aware of current and needed par levels of products as to ensure maintaining needed product.
• Detailed cleanliness of all stations including all equipment and cooling units.
• Must be able to work any shift and station in their outlet.
• Maintains attendance guidelines and adheres to regulatory, departmental and Company policies.
• Prepares for a rush period of work without getting behind.
• May be asked to perform the basic job functions as a lead cook for purposes of advancement and development.
• Able to make recommendations for food substitutions and menu adjustments.
• Assists in all kitchen areas and other duties as assigned.
• Operates cash register and properly settles checks.
• Greets and rings all customer checks on cash register, takes money from customer and accurately gives change back to the customer.
• Accurately maintains balance of cash register and restaurant checks or kiosk sales.
• Records all tips collected from credit cards, comps, and room charges.

Qualifications

• High School diploma or GED required.
• Minimum of 3 years of experience in high volume, quality establishment, or equivalent technical training in the food industry.
• Culinary school experience preferred.
• Must have knowledge of kitchen sanitation and operation.
• Must be familiar with general maintenance of kitchen equipment.
• Must be able to cook using industry and property standard techniques, procedures and equipment.
• Must have a solid skill base in all areas of Pantry and Cook operations.
• Must be able to get along with co-workers and work as a team member.
• Must present a well-groomed appearance.
• Must be able to have a sense of urgency and react to changing business demands.
• Must be able to maneuver all areas of the kitchen.
• Must be able to tolerate areas with high or low temperatures.
• Must be able to lift up to 75 pounds.
• Must be able to push and pull up to 125 pounds in a cart.
• Must possess coordination and dexterity to use kitchen utensils such as knives, spatulas, food tongs, etc.
• Must be able to bend, stoop, reach, crouch, kneel, push and pull.
• Must be able to operate the following kitchen equipment: stoves, grills, fryers and other utensils when preparing food orders.
• Must be fast and accurate.
• Must be able to read, write, speak and understand English.
• Must be able to respond to visual and verbal cues.
• Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.