What are the responsibilities and job description for the Cook I Overnight-TDR position at Sycuan Casino Resort?
Job Purpose
Under the direction of the designated venue Sous Chef, the Cook I prepares food/menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and casino standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times.
Job Duties And Responsibilities
(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)
Maintains designated workstation. Ensures recipes are consistent in flavor profiles, quality, and appearance. Knowledge of basic food products. Knowledge of standard food production equipment. Ability to sufficiently perform basic cooking methods Possesses adequate knife skills. Understands the food rotation method "FIFO". Ability to read food order tickets. Performs other duties as assigned to support the efficient operation of the department.
Job Specifications
Education and Experience
Essential
County of San Diego Food Handler Card
6 months fast food and/or casual cooking experience
Desirable
Culinary Degree or equivalent experience Guest Service or Hospitality experience
Skills and Knowledge
Essential
Working knowledge of safe food handling practices Ability to work effectively with team members and guests Ability to communicate effectively in the English language Ability to follow recipes and read production sheets Ability to maintain professionalism and composure Ability to perform simple mathematical calculations Ability to understand verbal directives and written instructions Ability to routinely lift and carry 50 pounds Ability to accept constructive criticism Ability to stand and walk for up to 8 hours at a time Ability to bend, stoop, push and pull Ability to perform repetitive tasks Ability to multitask Ability to work in a smoking environment Ability to appear for work on time
Desirable
Multi-lingual
Supervisory/ Managerial Accountability: Direct: None Indirect: None
Under the direction of the designated venue Sous Chef, the Cook I prepares food/menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and casino standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times.
Job Duties And Responsibilities
(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)
Maintains designated workstation. Ensures recipes are consistent in flavor profiles, quality, and appearance. Knowledge of basic food products. Knowledge of standard food production equipment. Ability to sufficiently perform basic cooking methods Possesses adequate knife skills. Understands the food rotation method "FIFO". Ability to read food order tickets. Performs other duties as assigned to support the efficient operation of the department.
Job Specifications
Education and Experience
Essential
County of San Diego Food Handler Card
6 months fast food and/or casual cooking experience
Desirable
Culinary Degree or equivalent experience Guest Service or Hospitality experience
Skills and Knowledge
Essential
Working knowledge of safe food handling practices Ability to work effectively with team members and guests Ability to communicate effectively in the English language Ability to follow recipes and read production sheets Ability to maintain professionalism and composure Ability to perform simple mathematical calculations Ability to understand verbal directives and written instructions Ability to routinely lift and carry 50 pounds Ability to accept constructive criticism Ability to stand and walk for up to 8 hours at a time Ability to bend, stoop, push and pull Ability to perform repetitive tasks Ability to multitask Ability to work in a smoking environment Ability to appear for work on time
Desirable
Multi-lingual
Supervisory/ Managerial Accountability: Direct: None Indirect: None