GENERAL SUMMARY
The Cook I is responsible for preparing and cooking basic food orders including meat, fish, poultry and related items according to prescribed menus or recipes. Ensures that the food is presented in an appealing and appetizing manner.
CORE SCOPE OF POSITION
Works most stations and equipment with a good degree of confidence to include the grill, oven, panini press and hot box.
Understands and articulates basic food knowledge to include explanation of ingredients, preparation and cooking methods.
Follows prep list, recipes and execute recipes as trained.
Regularly tastes food and identifies issues before food is served; seeks guidance on making any seasoning corrections.
Understands and takes steps to avoid cross contamination.
Performs temperature checks per policy and understands the danger zones related to FAT TOM - food, acidity, time temperature, oxidation and moisture; escalates any issues to Cook III or Sous Chef.
Works and takes action to minimize waste.
Exhibits basic working knowledge and culinary skills.
Selects appropriate equipment for task being performed.
Receives training and follows direction from Cook II & Cook III positions.
Uses measuring cups and spoons to accurately measure ingredients per the recipe; understands and uses both wet and dry units of measurements appropriately.
Practices "clean as you go" techniques that ensure the kitchen and areas remain neat and clean.
Checks and changes sanitation buckets every two hours, or more often if needed.
Properly covers, labels, dates and stores all food and beverage items. Rotates product using FIFO - first in, first out.
Ensures that par levels are correct and that stock is maintained at appropriate levels.
Completes all duties in an accurate, efficient and timely manner; seeks out additional tasks when finished.
Safely operates equipment in compliance with the manufacture's requirements and properly maintains preparation equipment to include slicer, dicer, mandolin, mixer, juicer, Burre mixer and chopper.
Exhibits basic knife handling skills and proper techniques with a steady speed.
Follows direction, works productively within stated timeframes.
Understands and follows the HAACCP procedures.
Adheres to all hygiene and safety standards for culinary operations by washing hands after using the restroom and after each culinary function is performed and before beginning a new task.
Follows guidelines for glove use and changes gloves as required between tasks.
Advises Cook III or higher of any potential sanitation or food safety concerns.
Presents a clean and professional appearance when following all standards of appearance.
Follows Viejas guest service standards while performing job duties.
Works together with other F&B staff to ensure a good experience for our guests.
Communicates in a courteous and professional manner with co-workers and guest.
Performs all related and compatible duties as assigned.
FOUR STAR & FOUR DIAMOND SERVICE COMMITTMENT
All Team Members will display a Forbes Travel Guide Four Star and AAA Four Diamond commitment to Customer Service through the delivery and maintenance of the Quality Standards established by Viejas Casino & Resort.
INTERACTION
SUPERVISION
Required Skills
KNOWLEDGE AND SKILLS
Demonstrate basic knife skills and culinary knowledge.
Demonstrate basic understanding of fryers and oven use.
Knowledge of basic salad and cold food preparation.
Previous working knowledge of Point of Sales (POS) system preferred.
Good verbal, written and interpersonal communication skills.
Ability to work in a fast paced, high stress environment.
Ability to adjust to and manage change effectively.
Must be dependable, timely and have high attention to detail.
Must be flexible to work different shifts.
Required Experience
EDUCATION/CERTIFICATION
High school diploma or general education degree (GED).
Class work in cooking school and/or Culinary Arts degree preferred.
Food Handler’s Card must be obtained before commencing duties.
EXPERIENCE
KNOWLEDGE AND SKILLS
Demonstrate basic knife skills and culinary knowledge.
Demonstrate basic understanding of fryers and oven use.
Knowledge of basic salad and cold food preparation.
Previous working knowledge of Point of Sales (POS) system preferred.
Good verbal, written and interpersonal communication skills.
Ability to work in a fast paced, high stress environment.
Ability to adjust to and manage change effectively.
Must be dependable, timely and have high attention to detail.
Must be flexible to work different shifts.