Cook II- Sportsbar- Full Time (Harrah's Ak-Chin Casino)

About the role

Cook II are responsible for preparing recipes and food items for service in their respective kitchen.

Responsibilities

• Fast and sanitary preparation of all menu items following established recipes and standards.
• Rotate between all cooking stations, each responsible for specific food items and each using cooking devices.
• Ensure each order is uniform and consistent.
• Control 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.
• 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.
• Be aware of current and needed par levels of products to ensure maintaining needed product.
• Detailed cleanliness of all stations including all equipment and cooling units.
• Work any shift and station in their outlet.
• Meet attendance guidelines and adhere to regulatory, departmental, and company policies.
• Prepare for rush periods without getting behind.
• Perform basic job functions as a lead cook for purposes of advancement and development when asked.
• Able to make recommendations for food substitutions and menu adjustments.
• Assist in all kitchen areas and other duties as assigned.
• Operate cash register and properly settle checks.
• Greet and ring all customer checks on cash register, take money from customer, and accurately give change back to the customer.
• Accurately maintain balance of cash register and restaurant checks or kiosk sales.
• Record all tips collected from credit cards, comps, and room charges.
• Meet or exceed all customer service expectations and behaviors.
• Greet all associates and guests with a smile and positive attitude with a friendly, helpful tone.
• Maintain cleanliness of work area and dining room floor.

Qualifications

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