Cook III
3 weeks ago
SUMMARY:
Assists in preparing all types of food while maintaining the highest quality and standards at all times. Ensures safe handling of all food and ingredients. Strong food fabrication knowledge. Ability to produce all basic soups and sauces. Ability to work 3 or more production stations. Performs other duties as assigned. This is a safety sensitive position.
ESSENTIAL SKILLS, DUTIES & RESPONSIBILITIES:
- Expedites food to servers using a high level of communication to obtain guest satisfaction.
- Cuts meats, vegetables, and other foodstuffs as prescribed by the standardized recipe.
- Prepare raw products or prepared food items.
- Boils, blanches, fries, poaches, sautés, roasts, braises, bakes, and steams all types of food
- Washes and peels vegetables.
- Heats foods to proper temperatures for front line and pantry to ensure safe and quality standards.
- Preparation of cooked meats, cheeses and desserts to specific guidelines.
- Portions meats vegetables, and other foodstuffs to proper weights or volumes.
- Serve prepared food items.
- Garnishes all prepared items by following prescribed guidelines.
- Coordinate guest’s checks to provide fast and efficient service.
- Restocks hot line or production line with food products insuring proper wrapping, dating, and
- rotation of product to insure quality of product.
- Communicates with other employees to ensure guest service, and to orientate on coming staff of daily prep and current guest checks.
- Monitors and documents temperatures to ensure proper refrigeration.
- Clean and sanitize workstation.
- Takes and monitors temperatures of foods to ensure quality and health standards.
- Attend training, safety, pre-shift, and departmental meetings as scheduled.
- Assist in the training and supporting of new employees.
- Perform any general cleaning tasks using authorized, institutional labeled cleaning products as
- assigned to adhere to health and safety standards.
- To perform this job successfully, an individual must be able to perform each duty satisfactorily.
- Perform miscellaneous duties as required.
MINIMUM QUALIFICATIONS:
- Two years cooking experience in institutional food preparation including broiler, sauté and frying.
- Ability to read and use standardized institutional recipes.
- Ability to read chemical directions and warnings for their proper use.
- Have a thorough knowledge of all institutional kitchen equipment and their proper use and care.
- Fine motor skills (knives, small utensils)
- Ability to read, understand and communicate any caution or safety notices.
EDUCATION:
High School Diploma or GED (preferred)
LICENSE REQUIREMENTS:
Able to obtain and maintain a Pauma Gaming Commission License
PHYSICAL/MENTAL REQUIREMENTS: (*Constantly, Frequently, Occasionally)
- Ability to stand during entire shift
- Ability to lift 50 pounds.
- Constantly walking and standing
- Constant hearing, seeing and talking
- Constantly balancing, bending, reaching, twisting, holding, wrist motion, and stooping
WORKING CONDITIONS:
- Work is performed indoors in a climate-controlled environment
- Close spaces while working with others
- Excessive noise and smoke
*Constantly = over 2/3 time Frequently = 1/3-2/3 time Occasionally = under 1/3 time
NATIVE AMERICAN PREFERENCE STATEMENT
Pauma Band of Mission Indians, a federally recognized Indian Tribe, in accordance with section 703(i) of Title VII of the Civil Rights Act of 1964, will give preference to Native Americans who meet job position minimum qualifications with regard to hiring, promotions, transfers and training.
