1. Maintains designated workstation, ensuring that recipes remain consistent in flavor profiles, quality, and appearance and production time frames are adhered to for all menu/food items being produced on assigned station. Ensures workstation is fully stocked for forecasted business flow; restock before end of shift .. Possesses advanced knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.), as well as cuisine specific food products for specialty food production. Posse... more details
Under the direction of the Sous Chef, the Cook II (Advanced Line Cook) prepares cuisine items for guest consumption, utilizing only approved recipes. The Cook II is responsible for upholding directed cooking methods and ingredients as set by Food & Beverage/Culinary Management. This position maintains all food, equipment and kitchens to set health codes and casino standards. The Cook II maintains a positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times. The Cook II operates in representation of the culinary team’s best in class culture, while championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community’s vision, mission and values.
Essential Duties & Responsibilities
1. Maintains designated workstation, ensuring that recipes remain consistent in flavor profiles, quality, and appearance and production time frames are adhered to for all menu/food items being produced on assigned station. Ensures workstation is fully stocked for forecasted business flow; restock before end of shift.
2. Possesses advanced knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.), as well as cuisine specific food products for specialty food production. Possesses working knowledge of standard and specialty food equipment such as: Woks, Rotisseries, Smokers and Teppanyaki grills etc.; possesses advanced knife skills and ability to, sufficiently, perform all basic cooking method; ability to multitask within those basic cooking methods to ensure no interruption in servicing of the guests.
3. Possesses good understanding of the food rotation method “FIFO” and is responsible for labeling and dating all food items on their designated station as well as the kitchen as a whole; ensures all food items are within expiration dates or, if not, that they are disposed of and properly logged on waste sheets.
4. Reports any injuries, accidents or possible unsafe work environment issues to management immediately when identified.
5. Performs 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 preferred.
- Minimum three (3) to four (4) years’ experience in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment with emphasis on a specialty cuisine menu production preferred.
- 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 Card within 90 days of employment.
San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.
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!
