What are the responsibilities and job description for the PRODUCTION COOK position at Golden Entertainment, Inc.?
Production Cook
Arizona Charlie’s Boulder (Las Vegas, NV)
Description
Summary: Responsible for set-up, preparation and execution of appealing meals in accordance with departmental quality standards and specifications. Maintain the organization, cleanliness and sanitation of work areas and equipment. Assist in other kitchen sections as assigned.
Essential Functions
Qualifications/Requirements:
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Duties to be performed with or without reasonable accommodations.
Arizona Charlie’s Boulder (Las Vegas, NV)
Description
Summary: Responsible for set-up, preparation and execution of appealing meals in accordance with departmental quality standards and specifications. Maintain the organization, cleanliness and sanitation of work areas and equipment. Assist in other kitchen sections as assigned.
Essential Functions
- Complete opening duties, set up work station with required mis en place, tools and supplies
- Check production sheets and pars, establish priority items for the day, and inform the Sous Chef or Executive Chef of any supplies needed and work orders that need to be submitted
- Inspect the cleanliness and working condition of all tools, equipment and supplies and endure everything complies ith standards
- Prepare all food following recipes and yield guides, according to department standards
- Communicate any assistance needed during busy periods to the Sous Chef to insure optimum service to guests
- Monitor quality and quantity of mis en place and correct accordingly
- Maintain proper storage procedures and ensures all products are rotating on a first-in, first–out philosophy
- Fabricate meats, fish and fowl for menu items
- Maintain solid knowledge, understanding, and preparation of base sauces, stocks, and soups
- Disinfect and sanitize cutting boards and worktables
- Transport empty, dirty pots and pans to the designated area
- Breakdown work station and complete closing duties according to department standards
- Review status of work and follow-up actions required with the Sous Chef before leaving
- Perform other duties as assigned
Qualifications/Requirements:
- 2 years of experience as a Prep Cook at a hotel restaurant or institutional kitchen preferred
- Knowledge of kitchen equipment and sanitation guidelines
- Able to compute basic mathematical calculations
- Working knowledge of American Standard Weights and Measures
- Ability to expand and condense recipes
- At least 18 years of age
- High school diploma or equivalent vocational training certificate preferred
- Able to functionally communicate occupational-based English, both written and verbal
- Obtain and maintain all work cards as required by the company
- Verify right to work in the United States
- Health card
- Frequently lift, carry, push, pull or otherwise move objects weighing up to 75 pounds
- Use tools or equipment requiring a high degree of dexterity
- Walk, stand, crouch, or run on narrow, slippery, or erratically moving surfaces
- Work for sustained periods of time maintaining concentrated attention to detail
- Vision, hearing, speaking (critical)
- Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Duties to be performed with or without reasonable accommodations.
