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Viejas Casino

Cook II Specialty

Viejas Casino, Alpine

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GENERAL SUMMARY
nThe Cook II – Specialty prepares and cooks intermediate bistro/trattoria style food orders including meat, fish, poultry, and related items in a prompt and accurate manner. Ensures food is of proper quality, taste and presentation when prepared or served to guests.

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CORE SCOPE OF POSITION

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  • Responsible for the preparation of hot and cold food items. Checks prep list, inventory on hand against projected needs to determine production.
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  • Prepares and cooks food orders, including meat, fish, poultry, and related items according to prescribed menus or recipes in a prompt and accurate manner.
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  • Possess skills needed to operate equipment - flat grill, griddle, fryers, chargrill, salamander, range, ovens, and steamers, specialty cooking tools and utensils.
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  • Possess specialized skills to prepare a range of crafted food – sautéing pan-searing, pan-roasting and preparing pasta. Plate and decorate desserts.
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  • Observes and tests food being cooked by taste, aroma and temperature using a thermometer to determine that food is cooked properly.
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  • Maintains high standards of quality and appearance for all food prepared and served.
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  • Understands and maintains consistency of product and quality assurance.
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  • Ensures proper storage of product by checking storeroom, walk-ins, freezer, and other areas to ensure maximum product shelf life is maintained.
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  • Checks recipes for specific storage procedures and requirements.
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  • Ensures all food items are properly covered, dated, and rotated to obtain proper quality control.
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  • Checks par levels to determine variety and quantity of food products required per shift as well as the set-up for the following shift.
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  • Stocks and maintains proper inventory level of food supplies, ingredients, and other consumables on the menus.
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  • Understands and practices food safety and sanitation procedures.
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  • Maintains and operates kitchen equipment properly.
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  • Setups and restocks kitchen.
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  • Breaks down, cleans, sanitizes, and reassembles all food preparation equipment after each use.
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  • Exhibits competency with knife handling skills, executing accuracy at an accelerated pace.
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  • Communicates product needs. Alerts Sous Chef when product levels are low, so that new product can be ordered.
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  • Follows the recipes developed by the Sous Chef
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  • Maintains knowledge of flavoring and seasoning.
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  • Ensures that a clean, safe, hazard-free work environment is maintained.
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  • Maintains knowledge of current marketing promotions and/or special events.
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  • Adheres to all company and department policies, procedures, and standard operating guidelines
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  • Performs other duties as assigned.
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STYLE SERVICE COMMITTMENT
nAll Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to – and upholding of --- these standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work!

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INTERACTION

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  • Interacts with internal and external guests.
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SUPERVISION

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  • Does not provide supervision to other team members.
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Required Skills

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** KNOWLEDGE AND SKILLS **

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  • Demonstrated knowledge of char-grill, range, steamer, salamander, fryers, and oven use.
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  • Demonstrated knowledge of knife and culinary skills.
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  • Knowledge of basic butchering of meat and fish, salad, and cold food preparation.
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  • Good verbal, written and interpersonal communication skills.
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  • Ability to adjust to and manage change effectively.
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  • Must be dependable, timely and have high attention to detail.
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  • Previous working knowledge of Point of Sales (POS) system preferred.
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  • Ability to work in a professional high-pressure environment while demonstrating and maintaining good personal relation/people skills and a positive attitude.
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  • Must be able to work flexible hours during the day or evening including weekends, holidays, and all blackout dates.
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Required Experience

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** EDUCATION/CERTIFICATION **

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  • High school diploma or general education degree (GED).
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  • Must possess Food Handler’s Card.
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EXPERIENCE

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  • Must be age 21 years of age or older.
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  • 2 to 3 years of restaurant production/cooking experience required.
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Qualifications:
KNOWLEDGE AND SKILLS

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  • Demonstrated knowledge of char-grill, range, steamer, salamander, fryers, and oven use.
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  • Demonstrated knowledge of knife and culinary skills.
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  • Knowledge of basic butchering of meat and fish, salad, and cold food preparation.
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  • Good verbal, written and interpersonal communication skills.
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  • Ability to adjust to and manage change effectively.
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  • Must be dependable, timely and have high attention to detail.
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  • Previous working knowledge of Point of Sales (POS) system preferred.
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  • Ability to work in a professional high-pressure environment while demonstrating and maintaining good personal relation/people skills and a positive attitude.
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  • Must be able to work flexible hours during the day or evening including weekends, holidays, and all blackout dates.
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