LINE COOK II - Salt River Cafe - CAZ

Safety Sensitive Position subject to Drug & Alcohol Testing.

About the Role

The Line Cook assists in the daily production and cooking of all foods served in the casino, showroom, or resort restaurants and food establishments.

Responsibilities

• Follow safe food handling procedures at all times.
• Provide guests with courteous, friendly, and efficient service.
• Rotate foods for freshness and eye appeal.
• Retrieve food and supplies from kitchen or storage as needed.
• Prepare and cook foods according to proper procedures and recipes for respective kitchen outlets.
• Prepare hot and cold food on all stations.
• Set and restock mise en place on the station.
• Clean and prepare all fruits, vegetables, meats, and fish.
• Assist in the coordination of daily specials with the Chefs.
• Work at a safe and efficient rate of speed in a sometimes hectic environment.
• Store, label, date, and rotate all foods.
• Clean and organize workstation and surrounding areas as necessary.
• Use kitchen equipment safely and maintain proper care of equipment.
• Maintain cleanliness of designated areas in accordance with health and safety standards.

Additional Duties for Line Cook III:

• Coordinate daily specials with Chefs.
• Make soups, sauces, and stocks.
• Take complete charge of the kitchen after the Restaurant Chef and Sous Chef have left the outlet.

Additional Duties for Fine Dining Grill/Line Cook III:

• Expertise in grilling with 3–5+ years of experience in fine dining or steakhouse environments.
• Expert knowledge of beef cuts (ribeye, filet, strip, porterhouse, tomahawk, wild game) and proper cooking techniques.
• Precision in cooking temperatures (rare to well-done) with consistency under pressure.
• Ability to manage multiple steaks and proteins simultaneously during peak service.
• Experience with charcoal, wood-fired, or gas grills, as well as broilers and finishing ovens.

Requirements

• High school diploma or GED preferred but not required.
• Valid Maricopa County Food Handlers card.
• Good customer service, verbal, and written communication skills.
• Team player with a positive attitude and well-groomed appearance.
• Thorough knowledge of food preparation and sanitation requirements.
• Keen attention to detail and ability to work in a fast-paced environment.
• Ability to read, write, speak, and understand English.

Experience

• Line Cook I: Previous kitchen experience required; at least one year of cooking experience in a medium to high-volume restaurant preferred. Basic knife skills and ability to operate basic kitchen equipment.
• Line Cook II: Two to three years of production cooking experience in a medium to high-volume restaurant. Good knife skills and proficiency in operating basic kitchen equipment. Some knowledge of sautéing, broiling, frying, and preparing cold foods.
• Line Cook III: More than three years of production cooking experience in a medium to high-volume restaurant. Exceptional knife skills and familiarity with all kitchen equipment. Proficient in sautéing, broiling, frying, and preparing cold foods.
• Line Cook/Sushi: One to three years of sushi preparation experience in a medium to high-volume restaurant. Exceptional knife skills and familiarity with all kitchen equipment.

Physical Demands

• Regularly required to stand for prolonged periods, walk, use hands and fingers, handle or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch, or crawl.
• Must regularly lift and/or move up to 50 pounds.
• Specific vision abilities include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• Must be able to talk, hear, and taste or smell.

Work Environment

• Regularly exposed to wet and/or humid conditions, moving mechanical parts, secondary smoke, extreme cold, extreme heat, toxic or caustic chemicals, and risk of electrical shock.
• Noise level in the work environment is usually loud.