Cook lll- Chop Block & Brew- Full Time (Harrah's Ak-Chin Casino)

About the role

Cook IIIs are responsible for preparing recipes and food items for service in all kitchens, training others to maintain the standards set by the chef, and engaging in events and buzz sessions. They set the standards to ensure the guest experience is exceptional.

Responsibilities

• Fast and sanitary preparation of all menu items following established recipes and standards.
• Certified trainers assisting in the training of all new associates.
• Rotate between all cooking stations, each responsible for specific food items and cooking devices.
• Control food production, including proper cooking methods, time, temperature, sanitation, handling, and storage of prepared food and leftovers; ensure all items are correctly dated and labeled.
• Ensure all kitchen time/temperature logs are complete and culinary safety practices are followed.
• Proficient in hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills, and using all basic kitchen equipment.
• Maintain awareness of current and needed par levels of products.
• Ensure detailed cleanliness of all stations, including equipment and cooling units.
• Work any shift in any outlet while meeting attendance guidelines and adhering to regulatory, departmental, and company policies.
• Prepare for rush periods without falling behind.
• Perform basic lead cook functions for advancement and development.
• Make recommendations for food substitutions and menu adjustments.
• Assist in all kitchen areas and other duties as assigned.
• Operate cash register, settle checks, greet customers, and handle transactions accurately, including giving change and recording tips.
• Greet all associates and guests with a smile, positive attitude, and friendly tone.
• Maintain cleanliness of work area and dining room floor.

Qualifications

• High School diploma or GED required.
• Minimum of 4+ years of experience in a high-volume, quality establishment, or equivalent technical training in the food industry.
• Culinary school experience preferred.
• Completion of at least 10 skill soft business curriculum courses within 120 days of position start date.
• Certified trainer within 90 days of position start date.
• Knowledge of kitchen sanitation and operation.
• Familiarity with general maintenance of kitchen equipment.
• Ability to cook using industry and property standard techniques, procedures, and equipment.
• Solid skill base in all areas of Pantry and Cook operations.
• Ability to work well with co-workers as a team member.
• Well-groomed appearance.
• Sense of urgency and ability to react to changing business demands.
• Ability to maneuver all areas of the kitchen.
• Tolerance for areas with high or low temperatures.
• Ability to lift up to 75 pounds and push/pull up to 125 pounds in a cart.
• Coordination and dexterity to use kitchen utensils such as knives, spatulas, and tongs.
• Ability to bend, stoop, reach, crouch, kneel, push, and pull.
• Operate kitchen equipment including stoves, grills, fryers, and other utensils.
• Fast and accurate performance.
• Ability to read, write, speak, and understand English.
• Ability to respond to visual and verbal cues.
• Tolerance for chemicals used in cleaning and sanitizing kitchen areas.