Cook I

Overview

SUMMARY

The Cook I will efficiently prepare and cook food in a high volume casino and restaurant setting.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensure ingredients and final products are fresh.
• Follow recipes, including measuring, weighing and mixing ingredients.
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.
• Present, garnish and arrange final dishes.
• Operates large-volume cooking equipment such as griddles, grills, or deep fryers.
• Prepares, washes, and cuts food to be cooked.
• Prepares and cooks food according to instructions provided.
• Multitasks by cooking several different orders at once, ensuring that all items are prepared in accordance with customer instructions.
• Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
• Performs other related duties as assigned.
• Abide by all State Health Department regulations and policies.
• Abide by and adhere to all company safety policies.
• Be aware of and monitor portion control.
• Other duties as assigned

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required:

• 1-3 years of cooking experience
• Must be able to lift up to 25 pounds at times.
• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
• Ability to work as part of a team, collaborating on complex dishes
• Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customers
• Calm demeanor to work in a high-stress, fast-paced environment
• Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts
• High school or vocational school coursework in kitchen basics, such as food safety, preferred.

CERTIFICATIONS, LICENSES, REGISTRATIONS

Individuals must be able to obtain and maintain items below:

• California Food Handlers Card
• City of Gardena Work Permit

WORK ENVIRONMENT

• 24-hour Casino environment, primarily in the restaurant kitchen area.

Salary : $18 - $19