Colusacasino
Job Details
Job Location:
Colusa, CA 95932 Position Type:
Full Time Salary Range:
$17.73 - $17.73 Hourly Job Category:
Hospitality
Position Summary:
The
Cook
is responsible for preparing menu items in accordance with established recipes, methods of preparation, and menu specifications. The position ensures that food is prepared accurately, maintaining high standards of quality and presentation. Cooks work collaboratively with other kitchen staff to prepare food orders according to guest instructions, contributing to overall guest satisfaction.
Essential Functions
Food Preparation:
Prepare food items according to established recipes and methods of preparation, ensuring adherence to portion sizes and quality standards.
Ensure food is ready for pickup by servers in a timely manner, based on guest orders.
Kitchen Organization:
Perform side work before, during, and at the end of the shift to maintain kitchen organization and cleanliness.
Keep the cook’s table stocked and notify the manager-on-duty when supplies are low.
Safety & Sanitation:
Maintain proper food handling, safety, and sanitation standards in accordance with health regulations.
Clean up spills and correct any potential hazards immediately to ensure a safe working environment.
Communication:
Communicate effectively with the Lead Cook, manager-on-duty, and fellow cooks to ensure service efficiency and guest satisfaction.
Report food shortages or issues with stock to the Lead Cook or Food & Beverage Inventory Control Clerk.
Additional Duties:
Perform other general duties as directed by the Front of the House Supervisor to ensure smooth operations and excellent service.
Advanced Culinary Execution (for experienced candidates)
Advanced Cooking Techniques:
Demonstrate proficiency in preparing complex and high-end menu items, including the use of advanced culinary techniques and cooking methods such as sous‑vide, grilling, sautéing, broiling, and baking.
Maintain consistent high‑quality output while ensuring all dishes are presented beautifully and meet established specifications.
Menu Execution & Specialization:
Execute menu changes and seasonal specials with attention to detail and creativity, ensuring all components are prepared to the highest standard.
Specialize in specific cuisine types or cooking techniques as needed, ensuring guests experience culinary excellence.
Quality Control:
Monitor the quality of ingredients and finished dishes to ensure they meet the restaurant’s high standards for taste, appearance, and texture.
Conduct regular checks on food safety and cleanliness, making sure that all items are stored, prepared, and served correctly.
Qualifications Position Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The following are representative of the knowledge, skills, and abilities required:
Customer Focus:
Prioritize customer satisfaction by delivering high‑quality food and contributing to a positive dining experience.
Team Collaboration:
Actively engage as a team member to achieve kitchen and service goals, contributing to the overall success of the team.
Energy & Productivity:
Maintain high levels of productivity and energy, ensuring efficient work through extended hours and during peak periods.
Initiative:
Take prompt action to complete tasks and meet objectives, proactively addressing potential issues or challenges.
Education & Experience:
Education:
High school diploma or GED required; one year of cooking experience or an equivalent combination of education and experience preferred.
Experience:
Entry‑Level Experience:
At least 1 year of cooking experience or relevant training in a fast‑paced food and beverage environment.
Experienced Candidates:
Three to five years of culinary experience in a high‑volume kitchen or restaurant, with hands‑on experience in advanced cooking techniques, menu execution, and managing food quality control.
Skills & Abilities:
Sanitation/Serve Safe Certification:
"Sanitation/Serve Safe" certification preferred.
Other Skills:
Strong communication and teamwork skills.
Ability to work in a fast‑paced environment while maintaining quality and cleanliness.
Work Environment & Conditions:
Conditions:
Work is primarily performed in a well‑lit, ventilated, and temperature‑controlled kitchen environment, with occasional exposure to smoke and noise. Flexibility required for working weekends, shifts, and holidays.
Physical Demands:
Stand and walk frequently.
Sit occasionally.
Handle, reach outward, and reach above shoulder frequently.
Lift/carry up to 50 lbs occasionally.
Push/pull up to 50 lbs occasionally.
Bend, squat, and kneel occasionally.
This
Cook
position requires an individual who can maintain high standards of food quality, safety, and sanitation while working in a fast‑paced, high‑energy environment. The ideal candidate will have strong culinary skills, a commitment to guest satisfaction, and the ability to collaborate effectively within a team. Experienced cooks should be ready to demonstrate advanced culinary execution and take a leadership role in food preparation, menu execution, and quality control.
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Colusa, CA 95932 Position Type:
Full Time Salary Range:
$17.73 - $17.73 Hourly Job Category:
Hospitality
Position Summary:
The
Cook
is responsible for preparing menu items in accordance with established recipes, methods of preparation, and menu specifications. The position ensures that food is prepared accurately, maintaining high standards of quality and presentation. Cooks work collaboratively with other kitchen staff to prepare food orders according to guest instructions, contributing to overall guest satisfaction.
Essential Functions
Food Preparation:
Prepare food items according to established recipes and methods of preparation, ensuring adherence to portion sizes and quality standards.
Ensure food is ready for pickup by servers in a timely manner, based on guest orders.
Kitchen Organization:
Perform side work before, during, and at the end of the shift to maintain kitchen organization and cleanliness.
Keep the cook’s table stocked and notify the manager-on-duty when supplies are low.
Safety & Sanitation:
Maintain proper food handling, safety, and sanitation standards in accordance with health regulations.
Clean up spills and correct any potential hazards immediately to ensure a safe working environment.
Communication:
Communicate effectively with the Lead Cook, manager-on-duty, and fellow cooks to ensure service efficiency and guest satisfaction.
Report food shortages or issues with stock to the Lead Cook or Food & Beverage Inventory Control Clerk.
Additional Duties:
Perform other general duties as directed by the Front of the House Supervisor to ensure smooth operations and excellent service.
Advanced Culinary Execution (for experienced candidates)
Advanced Cooking Techniques:
Demonstrate proficiency in preparing complex and high-end menu items, including the use of advanced culinary techniques and cooking methods such as sous‑vide, grilling, sautéing, broiling, and baking.
Maintain consistent high‑quality output while ensuring all dishes are presented beautifully and meet established specifications.
Menu Execution & Specialization:
Execute menu changes and seasonal specials with attention to detail and creativity, ensuring all components are prepared to the highest standard.
Specialize in specific cuisine types or cooking techniques as needed, ensuring guests experience culinary excellence.
Quality Control:
Monitor the quality of ingredients and finished dishes to ensure they meet the restaurant’s high standards for taste, appearance, and texture.
Conduct regular checks on food safety and cleanliness, making sure that all items are stored, prepared, and served correctly.
Qualifications Position Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The following are representative of the knowledge, skills, and abilities required:
Customer Focus:
Prioritize customer satisfaction by delivering high‑quality food and contributing to a positive dining experience.
Team Collaboration:
Actively engage as a team member to achieve kitchen and service goals, contributing to the overall success of the team.
Energy & Productivity:
Maintain high levels of productivity and energy, ensuring efficient work through extended hours and during peak periods.
Initiative:
Take prompt action to complete tasks and meet objectives, proactively addressing potential issues or challenges.
Education & Experience:
Education:
High school diploma or GED required; one year of cooking experience or an equivalent combination of education and experience preferred.
Experience:
Entry‑Level Experience:
At least 1 year of cooking experience or relevant training in a fast‑paced food and beverage environment.
Experienced Candidates:
Three to five years of culinary experience in a high‑volume kitchen or restaurant, with hands‑on experience in advanced cooking techniques, menu execution, and managing food quality control.
Skills & Abilities:
Sanitation/Serve Safe Certification:
"Sanitation/Serve Safe" certification preferred.
Other Skills:
Strong communication and teamwork skills.
Ability to work in a fast‑paced environment while maintaining quality and cleanliness.
Work Environment & Conditions:
Conditions:
Work is primarily performed in a well‑lit, ventilated, and temperature‑controlled kitchen environment, with occasional exposure to smoke and noise. Flexibility required for working weekends, shifts, and holidays.
Physical Demands:
Stand and walk frequently.
Sit occasionally.
Handle, reach outward, and reach above shoulder frequently.
Lift/carry up to 50 lbs occasionally.
Push/pull up to 50 lbs occasionally.
Bend, squat, and kneel occasionally.
This
Cook
position requires an individual who can maintain high standards of food quality, safety, and sanitation while working in a fast‑paced, high‑energy environment. The ideal candidate will have strong culinary skills, a commitment to guest satisfaction, and the ability to collaborate effectively within a team. Experienced cooks should be ready to demonstrate advanced culinary execution and take a leadership role in food preparation, menu execution, and quality control.
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