Cook

Description

Position Summary

Responsible to prepare, season, and cook soups, meats, vegetables, desserts, or other foods. 

Essential Functions

• Seasons and cooks food according to recipes.
• Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weighs, measures, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. 
• Portions, arranges, and garnishes food, and serves food to waiters.
• Inspects food preparation and serving areas to ensure observance of safe, sanitary food handling practices.
• Turns or stirs foods to ensure even cooking.
• Regulates temperature of ovens, broilers, grills, and roasters.
• Substitutes for or assist other cooks, including Cook IIIs, during rush periods or emergencies.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Washes, peels, cuts, and seed fruits and vegetables to prepare them for consumption.
• Carves and trims meats such as beef, veal, ham, pork, and lamb for hot and cold service, or for sandwiches.
• Consults with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Prepares relishes and hors d’oeuvres.
• Maintains all health code regulations.
• Performs all duties in accordance with Chinook Winds Casino Resort customer service standards.
• Performs general upkeep to designated area.
• Identifies & reports any irregular, unsafe or hazardous conditions.
• Provides input or recommendations for improvements and changes in program processes or services.
• All other duties as assigned.

Requirements

Position Qualifications

Competency Statements

Energetic- Ability to work at a sustained pace and produce quality work.

Detail Oriented- Ability to pay attention to the minute details of a project or task.

Friendly- Ability to exhibit a cheerful demeanor toward others.

Time Management- Ability to utilize the available time to organize and complete work within given deadlines.

Education

High school diploma or GED preferred.

Experience

One year of experience in a buffet or restaurant as a line cook required.

One year of internal prep cook experience meets requirements. 

Certificates & Licenses

Must obtain a Food Handlers Permit before the start date. 

Must obtain VIP (Visually Impaired Persons) Permit within 45 days of employment.

Other Requirements

Excellent knife skills

Knowledge of regulations governing food preparation and service 

Physical Demands

Stand Constantly

Walk Constantly

Sit Not Applicable

Handling/Fingering Constantly

Reach Outward Constantly

Reach Above Shoulder Occasionally 

Climb Not Applicable

Crawl Not Applicable

Squat or Kneel Occasionally

Bend Frequently

Lift/Carry

10 lbs or less Frequently

11-20 lbs Frequently

21-50 lbs Occasionally

51-100 lbs Occasionally

Over 100 lbs Not Applicable

Push/Pull

12 lbs or less Frequently

13-25 lbs Occasionally

26-40 lbs Occasionally

41-100 lbs Occasionally

Other Physical Requirements

Vision: Near and Far

Sense of Sound

Sense of Smell

Sense of Taste

Work Environment

Work will take place in a restaurant supporting a lounge, room service, and convention space with multiple distractions. The noise level in the work environment is usually moderate to loud. The environment is subject to smoke and the associated effects. 

Working Conditions

Conditions of employment include passing a pre-employment drug screen, a background investigation, and completing a 180-day introductory period.