Cook I

Summary The Cook l is an entry-level culinary position responsible for preparing and cooking a variety of food items in accordance with established recipes and guidelines. This role is crucial to maintaining food quality, safety, and sanitation standards within the kitchen. Essential Duties and Responsibilities include the following: Assist in the preparation of ingredients for meals, including washing, chopping, and measuring. The ability to review kitchen ticket specifications and create a plate accordingly. Prepare dishes according to standard recipes, ensuring taste, presentation, and portion control. Maintain a clean and organized workspace by following safe food handling practices and cleaning up spills immediately. Assist in stocking supplies and monitoring inventory levels for kitchen ingredients and equipment. Operate kitchen equipment such as ovens, fryers, and grills safely and efficiently. Ensure the freshness and quality of food items by regularly checking expiration dates and storage conditions. Adhere to all health and safety regulations, including sanitization and food safety standards. Work closely with other kitchen staff to ensure a smooth and efficient kitchen operation. Assist in plating and garnishing dishes before they are served to guests. Engage in ongoing training to improve culinary skills and knowledge of food safety practices. Other duties as assigned. Requirements Minimum 21 years of age Completion of Orientation and safety trainings Additional trainings as assigned Wear black nonslip shoes Supervisory Responsibilities This does not have any supervisory responsibilities. Education and/or Experience High School Diploma or General Education Degree (GED) preferred. Culinary Arts Certificate or degree from two-year College or technical school preferred; and/or one to two years related experience and/or training; or equivalent combination of education and experience. Experience with high volume cooking or fine dining preferred. Language Skills Ability to read and comprehend simple instructions, menus, recipes, short correspondence, and memos. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Reasoning Ability Ability to apply common sense to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Certificates, Licenses, Registrations Gaming license issued by the Paskenta Gaming Commission. Food handler's permit from a relevant government agency. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand for extended periods, typically up to eight hours; use hands for tasks, handle, or feel; reach with hands and arms; and taste or smell. The employee frequently is required to talk or hear. The employee is occasionally required to walk. The employee must frequently lift and/or move up to 55 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and extreme heat. The noise level in the work environment is usually loud. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Ability to perform and adhere to all aspects of job description. Able to perform all prep duties. Ability to effectively work at a line station and maintain necessary production levels. Minimum 1 year prep experience or equivalent. A skill test may be necessary for each position consideration for the relevant venue.