Line Cooks

Overview

In today's culinary world, perfection and execution is key. Parkwest Casino is searching for an exceptional and talented Line Cook with these character traits. The Line Cook will assist the Chef in kitchen operations. The right candidate will help us provide guests with the most outstanding food and dining experience. If you’re the best at what you do and enjoy providing superior service in an exciting atmosphere we would love to meet you!

Responsibilities

1. Prepare and serves all egg dishes, steaks, chops, burgers, sandwiches, vegetables, soups, sauces, stews, consommé, seafood, and specialty dishes such as French, Chinese, Italian, Mexican and Persian.
2. Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
3. Adhere to recipes, portion and plating guidelines.
4. Help prepare for the daily buffet, carving all means for buffet and banquets, if applies.
5. Prepare the set-up required for the daily menu and specials.
6. Monitor food stock for next day menu and places orders, as needed, from Storeroom.
7. Prepare pizzas out of our menu and based on custom orders.
8. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
9. Observe food to determine if they have been cooked sufficiently, using methods such as thermometer or piercing them with utensils and ensure temperature compliance established by the Health Department. Applies the same methods when food is reheated.
10. Relieve other cooks during rest breaks, rush periods, or emergencies.
11. Store, rotate all product using FIFO method and/or discards excess food in accordance with safe food-handling and kitchen procedures.
12. Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
13. Perform other duties as assigned.

Qualifications

• Must be able to pass mandatory screening including a background check and drug test.
• Must be at least 21 years of age.
• Able to deal effectively and interact well with customers and co-workers.
• Able to resolve problems/conflicts in a diplomatic and tactful manner.
• Available for full time work which may include weekends and evening scheduling; and ready for all programs and activities. Able to work varied shifts and flexible schedules.
• Able to communicate clearly with team members.
• Requires strong organizational skills and the ability to multi-task effectively.
• Able to work in a fast-paced environment with numerous distractions.
• Able to work independently.
• Able to work within a team environment.

Education:

High school diploma, G.E.D, or equivalent; plus, three (3) years of cooking experience working in a high-volume restaurant or hospitality industry. Combination of education or experience acceptable.

Experience:

3-5 years’ experience in a high-volume restaurant of comparable quality or equivalent.

Physical and Mental Requirements:

• Must be able to regularly stand, walk, use hands to finger, handle, or feel items.
• Ability to reach with hands and arms.
• Frequently required to taste or smell.