Cook III- Employee Dining Room Route 66 Casino Hotel

3 weeks ago

Albuquerque, United States Route 66 Casino Hotel Full time
Job DescriptionJob Description

We are seeking a skilled Cook III to join our culinary team. As a Cook III, you will be responsible for assisting in the preparation of high-quality dishes according to set recipes and standards. Your primary duties will include preparing ingredients, operating kitchen equipment, and maintaining cleanliness and hygiene standards. The ideal candidate will have a passion for cooking, a strong attention to detail, and the ability to work efficiently in a fast-paced environment.

Essential Duties & Responsibilities:

• Follow recipes and prepare food items, as directed, and in a uniform and consistent manner (e.g. Prepare food; season and cook food items which may include soups, meats, vegetables, and other food in accordance with proper cooking methods (proper cooking time and thermometer/food temperature requirements); ensure prep lists are filled and the kitchen line is set up completely; recognize and correct product discrepancies and variations in quality, standards and specifications; organize and arrange cooked foods).

• Maintain high cleanliness and sanitation standards in accordance with Food Systems Food Safety & Sanitation guidelines and the HACCP System for the entire kitchen including walk-in refrigerator, freezer and dry storage area.

• Maintain proper storage of food and rotation procedures (e.g. Wrap, label and date product, properly store and rotate perishables and left overs).

• Relieve supervisor while providing assistance in all kitchen areas.

• Ensure compliance with all ServSafe and safety requirements.

• Oversee proper care, storage, use and cleaning of all tools and equipment.

• Minimize waste and maintain controls to attain forecasted food cost.

• Effectively communicates with management, team members (e.g., Service and kitchen maintenance personnel), and guests to address any concerns/needs of guests and/or other employees.

• Assist in the development and preparation of menus, food set-up, and service; assist in the supervision of staff in the absence of the Kitchen Supervisor.

• Open and/or close kitchen as necessary.

• Follow instructions.

• Must be poised to handle a fast paced environment with multiple tasks under time constraint.

• Perform basic arithmetic.

• Work under pressure; maintain regular and punctual attendance including working odd and unusual hours, weekends and holidays.

• Be a team player (e.g., work toward team goals and foster a collaborative and positive work environment; put the team first; assist coworkers; treat all coworkers with kindness, courtesy and respect; never engage in negativity; maintain openness to coaching, learning and improving; receptive to change and willingness to embrace challenges with team-spirit).

• At all times maintain a courteous, positive and professional working relationship with all LDC personnel and the general public (e.g., coworkers, clients and vendors)

• Perform additional duties and responsibilities as necessary or assigned.

• Build relationships and loyalty with guests through sincere and meaningful interactions (e.g., learn guests’ names and preferences; connect with them individually and professionally; smile; make eye contact and verbally greet guests).


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