Cook III
About the role
Under direction of the Sous Chef, the Cook III (Specialty Cook) prepares specialty cuisine items for guest consumption on designated shifts. Utilize specialty skill sets in specific cuisine and uses only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management. Maintains all food, equipment and kitchens to set health codes and casino standards. Maintains a positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management at all times. 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. As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!
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