Cook III-Fine Dining

Job Purpose:

Under direction of designated venue Sous Chef, the Cook III leads all cooks in production and preparation of food/menu items for guest consumption on designated shifts; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management at all times. Under direction of the Sous Chef, the Cook III prepares specialty cuisine items for guest consumption on designated shifts and maintains compliance with all rules, regulations an food health safety rules as 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 throughout all levels of business flow.

• Ensures recipes are consistent in flavor profiles, quality, and appearance.

• Advanced knowledge of basic and specialty food products.

• Advanced knowledge of standard and specialty food production equipment.

• Possesses excellent knife skills.
• Possesses an excellent understanding of the food rotation method “FIFO”.
• Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs.
• Ability to train cook staff.
• 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
• 2 years of casual and/or fine dining cooking experience

Desirable:

• High School Diploma, High School Certificate of Completion, or G.E.D.
• Supervisory experience
• Culinary degree
• California Driver’s License in good standing
• Casino 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 provide guidance to staff
• 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