Line Cook III - Apache Casino Hotel

Summary

Line Cook III attends to the preparation, detail and presentation of each food order. Prepares and expedites the ingredients by following standard recipes set forth by Executive Chef. Responsible to clean, prepare and cook in accordance with planned menus, assuring standardized recipes and procedures are followed, requiring good judgement and initiative. Cook III is responsible for maintaining, setting up, and controlling quality of all food items prepared. Navigation and understanding of menu items, plating, presentation and quality of food. Must be able to become SERV Safe Certified.

Minimum Qualifications:

• High school diploma or GED certificate preferred.


• Minimum of 24 months of cooking experience, culinary or apprenticeship program preferred.


• Ability to show advanced knife skills provided with chopping, dicing, slicing, breaking down of whole proteins.


• Ability to show advanced knowledge of safety and sanitation skills provided by local health municipalities with storage and usage of foods.


• Ability to show advanced knowledge of kitchen equipment and successfully use of equipment.


• Ability to show knowledge of specific cooking techniques and plate presentations.


• Strong written and oral communication skills, to read, write and interpret a variety of instructions furnished in written, oral, diagram, or schedule form and to communication with team members and regulatory agency personnel.


• Ability to obtain required licenses or certificates.

Essential Functions:

• Portray a positive attitude under all circumstances. Understand and represent the core values of Apache Casino Hotel and live the mission of providing exceptional service at all times.


• Set up, maintain and control quality and presentation consistency of all food and menu items.


• Prepare food in accordance to standard recipes and/or as specified by the guest/customer. Visually inspect, select and use only fresh, quality food items selected for preparation of menu items.


• Check and controls the proper storage of product and portion control, especially high cost meat and fish items.


• Keep all refrigeration, storage and working areas in clean, working condition to comply with health department regulations & OSHA requirements. Follow all guidelines in conjunction with SERV Safe practices for food safety and HACCP guidelines.


• Ensure all equipment in working areas is clean and in proper working condition.


• Maintain effective, accepted sanitation and cleanliness standards in the kitchen area using approved cleaning products and procedures.


• Perform proper health inspection protocol for each work station to ensure compliance with state and local regulations.


• Proper knife handling technique must be displayed associated with chopping, dicing, slicing and cutting of vegetables, fruits and breaking down of whole proteins.


• Proper navigation of the menu to include understanding of menu items, plating, presentations, cook temperatures and techniques.


• SERV Safe Certified in first 90 days of employment.


• Ability to read, write and understand the English language, with the mathematical skills necessary understand recipes, measurements, requisition amounts and portion sizes.


• Perform other related duties as requested by reporting supervisor.


• Regular attendance is required.

Due to the cyclical nature of the hospitality/casino industry, team members may be required to work varying schedules in order to meet the business needs of Apache Casino Hotel. We are busiest during weekends and holidays and there is a reasonable expectation you will be scheduled on duty during any or all of these times as well as on an “on-call “status.

Core Competencies:

• Adhere to and act in accordance with all casino policies and procedures, and applicable federal, state and local regulations.


• Maintain a neat, clean and well-groomed appearance (specific standards may apply departmentally based on uniform requirements). Where uniforms are required, they must be clean and pressed at the beginning of each shift.


• Understand and comply with the Eye, Hi, Goodbye program.


• Competency to follow detailed procedures and ensure accuracy in documentation and data; carefully monitor processes and routine work details and organize and maintain a system of records.


• Ability to clearly present information verbally and in writing; read and interpret complex information; actively listen and talk with guests and team members.


• Demonstrate a high level of service delivery to ensure guest and team member satisfaction; handle service failures and prioritize guest and team member needs.


• Prepare for known problems and opportunities in advance; willingness to undertake additional responsibilities and respond to situations as they arise.


• Maintain high standards and reinforce excellence as a fundamental priority.


• Use tact, maintain confidences, and foster an ethical work environment.


• Adapt behavior to others’ styles, interact with people who have different values, culture, or backgrounds, be of service to difficult people, optimize the benefits of having a diverse workforce.


• Share due credit with team members; display team spirit, enthusiasm and promote a friendly group working environment; work closely with other departments as necessary; support group decisions and solicit opinions from fellow team members.


• Ability to operate various types of office equipment used in your department, for example personal computers, printers, copy machines, and telephone.