Job Abstract

Essential Duties & Responsibilities

• Responsible for gathering required paperwork, reviewing the order ticket, providing pre-prepped ingredients and ensuring all necessary items are completed. Prepping includes: spices, meats, vegetables, sauces, noodles, rice and any ingredient needed.
• Responsible for larger/overall prep work needed to support the next day/shift. For example, pre-prepping vegetables or meat for next day and storing appropriately.
• Assist in daily inventory of product and the requisitions to make sure that shortages do not occur.
• Use and store all food per rotation regulations: First-In-First-Out. Directly responsible for labeling and dating all food items on their designated station as well as the kitchen as a whole. Also ensures all food items are within expiration dates or if not, that they are disposed of and properly logged on waste sheets.
• Ensures that recipes are consistent in flavor profiles, quality, and appearance; ensures production time frames are adhered to for all menu/food items being produced on assigned station; ensures workstations are fully stocked for forecasted business flow and restock before end of shift.
• Possesses adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment; possesses adequate knife skills and ability to sufficiently perform all basic cooking methods, as well as the ability to multitask within those basic cooking methods to ensure no interruption in servicing of the guests.
• Responsible for training and re-training of all kitchen personnel. Able to function and train in all areas; all kitchens, food prep, stock and dishwasher.
• Communicate and update to keep co-workers informed. Keep up with emails and communication with cooks, chefs and other leads.
• Report all discrepancies, accidents. Violations, problems or concerns to the immediate Supervisor.
• Responsible for cleanliness, organization and preparedness of immediate work space and adjacent areas. Have complete understanding of all relative stations.
• Assist with special projects as directed by the Supervisor including but not limited to: Monthly meetings, Deli assistance, Special banquets, concerts and special guests.
• Be able to keep good notes on production levels of cooks, and daily observations.
• Responsible for assisting in the compliance of the Yaamava' Resort & Casino Gaming Ordinance Guidelines (Chapter 19, sections 19.1 through 19.58). Be familiar with Safety policies and procedures. Attend and participate in all safety meetings.
• Perform other duties as assigned to support the efficient operation of the department.

Education/Experience/Qualifications

• High School Diploma or GED required.
• Culinary Arts degree from accredited school required.
• Minimum three (3) years’ experience working as Prep Cook or similar role required. Experience in high volume line cooking or production cooking within a full service dining establishment preferred.
• Strong knife skills required.
• Equivalent combination of education and progressive, relevant and direct experience may be considered in lieu of minimum culinary education/experience requirements indicated above.
• Demonstrates knowledge of food preparation and presentation.
• Capable of following procedures and taking direction.
• Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.

Certificates/Licenses/Registrations

• At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license.
• Must obtain and maintain a Food Handler’s within 90 days of employment.  

San Manuel Band of Mission Indians and Yaamava' Resort & Casino will make reasonable accommodations in compliance with applicable law.

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!