Find & Apply For Cook Jobs in Valley Center, California

This position is responsible to prepare all food orders in a timely manner and in accordance with Harrah's standards and kitchen/outlets guide specifications. Lead the work crew in the completion of any assigned task and successfully direct food production on the line as well as in the back kitchen in the absence of a chef. Will also maintain organization, cleanliness and sanitation of work area and equipment in accordance with local USPH standards.

Our ideal candidate:

High school diploma or GED preferred. Completion of Level I and II cook or 2 years of cooking in a high volume, quality establishment with culinary experience in a comparable kitchen required. One-year Culinary Arts education, trade certifications or training preferred. San Diego County Food Handlers certification required. Must be able to work a flexible schedule including weekends, evenings, holidays, and overtime, if required. Knowledge of kitchen sanitation standards and procedures Basic knowledge of food preparation techniques and presentation Must have knowledge to operate and maintain all basic kitchen equipment. Able to attend to multiple priorities simultaneously. Problem-solving abilities with ability to quickly perform mathematical computations. Able to handle high stress in the work environment and turn stress into high energy. Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required. Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Neat, professional appearance with excellent personal hygiene About the role: Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values. Perform lead skills and be able to work any position in assigned kitchen. Good working knowledge of the uses of bases and flavorings, menu planning, soups, sauces, meat, poultry, seafood, food display, etc. Ensure the proper ingredient supply levels are maintained. Ensure products meet all recipe standards. Ensure the quality and presentation of food products prepared. Perform all station functions necessary in the prep and cooking areas. Always provide the highest quality of service to customers and associates. Responsible for maintaining proper production levels. Knowledgeable of all phases of food preparation and productions methods and measures Complete a task, even if overtime is involved. Know and understand all cooking tools and measurement conversions. Maintain integrity with food and labor controls. Relieve line cooks as needed for proper staffing and breaks. Make recommendations in ordering supplies. Assist the chef in many aspects of lead cooking and supervision of a professional kitchen. Ability to cooperate and interact effectively with both front and back of house personnel. Expedite lines in absence of Sous Chef Always maintain adequate supplies of menu items to maintain food costs. Maintain all kitchen areas in a sanitary condition, and ensures all equipment is operational. Inspect all assigned areas and coordinates cleaning with the kitchen steward. Inspect all food stations to ensure safety and sanitation. Protect all company assets regarding waste, breakage, and theft. Maintain portion consistency and food temperature. Direct and train all cook I's and cook II's. Encourage all cooks to consistently improve techniques. Ensure food products meet standards and make appropriate changes when necessary. Understand local sanitation, health code laws, and weights and measures requirements. Ensure all required logbooks and temperature logs, are maintained, and verified. Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications. Properly maintain and store company inventory including utensils, cookware, and machinery Share equipment with co-workers. Calibrate pH meters and thermometers. Ensure service recovery activities in absence of sous chef. Participative member of the team by volunteering and being involved with projects, committees, and task forces by providing input and suggestions. Adhere to regulatory, departmental and company policies/procedures in an ethical manner.

A few more things:

Must be able to be on feet for 8-hour shift. Must be able to stoop, bend, reach, kneel, twist and grasp. Must be able to have exposure to extreme heat or cold temperatures. Must be able to respond to visual and aural cues. Must be able to read, write, speak, and understand English. Must be physically mobile with reasonable accommodation. Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.

Job Type:

Full-time Pay:

$22.60 - $23.50 per hour

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid sick time Paid time off Paid training Vision insurance

Shift:

Day shift Evening shift Morning shift Application Question(s): How many years of high volume food production do you have? Do you have any schedule restrictions? Weekends and holidays will be required.

Experience:

Cooking:

2 years (Required)

Language:

English (Required)

License/Certification:

San Diego Food Handler Certification (Required)

Work Location:

In person