Cook II
Description & Requirements
- Great Pay
- Opportunities to Grow
- Gas Discounts
- Dental Insurance
- Life Insurance
- Paid Time Off (PTO)
- Recognition Program
- Free meals in our Employee Dining Room
- Weekly Paychecks
- Affordable Healthcare
- Medical Insurance
- Vision Care Insurance
- 401k Savings Plan
- Tuition Reimbursement
- Employee Discounts
- Direct Deposit
- Prepare all necessary menu items and specialty items - like Banquet menu items - including soups and sauces, as directed by the Chef-on-Duty.
- Demonstrate knowledge and understanding by executing quality food production and presentation.
- Communicate effectively with both the front and back of house staff.
- Take daily inventory of the production walk-ins, produce a production list based on this information and present it to the Chef-on-Duty for verification.
- Communicate with peers on daily tasks, production checklist and Casino events.
- Prepare hot food, cold food sandwiches, salads and dressings as needed.
- Operate machineries such as Power Mixers, Slicer, Emulsifier, Steamer etc. upon completion of training with culinary management: documented with signature sheets.
- Operate large volume cooking such as Grill, Deep Fryers, Griddles, Salamander, Stove Tops, Ovens, Soup Kettles, Tilt Skillets and Steamers along with new equipment in the future.
- Perform the 6 basic knife cuts:
- Allumette: A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.
- Large Dice: A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.
- Medium Dice: A basic knife cut measuring ½ inch × ½ inch × ½ inch.
- Small Dice: A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.
- Batonnet: A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.
- Julienne: A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
- Demonstrate knife skills by completing the following tasks within the time allotted:
- Dice a 30 pound case of yellow onions in 25 minutes or less.
- Slice a 20 pound case of squash in 12 minutes or less.
- Proficient Grill, Sauté, and Broiling techniques.
- Follow recipes and set up documentation.
- Comprehensive preparation of Mexican, Italian and American Cuisine.
- Understand and display proper handling of meat, fish, poultry, vegetables and dairy products in accordance with HACCP (Hazard Analysis Critical Control Point) standards; organize a speed rack in proper order.
- Check the quality and temperature of food, ensuring product consistency with health standards followed by using Time and Temperature Logs.
- Rotate food in coolers, dry storage and utilize mise en place to ensure freshness and reduce waste and spoilage. (FIFO, First In First Out: The product that is received first needs to be used first)
- Prepare food to the highest standards of culinary quality.
- Clean, sanitize, and restock workstations, storeroom and walk in refrigerators.
- Set up mise en place for all stations.
- Help others as needed - various banquet productions and/or other outlets - thus contributing to an environment where teamwork prevails.
- Keep work areas and refrigerators clean, sanitized and organized at all times.
- Report all faulty equipment or unsafe conditions immediately.
- Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy.
- Willing to learn additional skills from mentor.
- Assists guests with special requests.
- Comply with all Cache Creek Casino Resort safety, health and sanitation policies and procedures.
- Other duties as assigned by the Chef on Duty.
- Assist with special events as needed.
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Seniority level
Entry level -
Employment type
Full-time -
Job function
Management and Manufacturing -
Industries
Gambling Facilities and Casinos
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