Cook I

Under the direction of the Sous Chef, the Cook I (Line Cook) 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 be in compliance with all health codes and casino standards. Maintains a positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times. Operates in representation of the culinary team’s best in class culture, while championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community’s vision, mission and values.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Maintains designated workstation ensuring that recipes are consistent in flavor profiles, quality, and appearance; ensures production time frames are adhered to for all menu/food items being produced on assigned station; ensures workstations are fully stocked for forecasted business flow and restock before end of shift.  
2. Possesses adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment.  Possesses adequate knife skills and is responsible for sufficiently performing all basic cooking method.  Multitasks within basic cooking methods to ensure no interruption in servicing of the guests.  
3. Maintains understanding of the food rotation method “FIFO”; directly responsible for labeling and dating all food items on their designated station as well as the kitchen as a whole; ensures all food items are within expiration dates or if not, that they are disposed of and properly logged on waste sheets.  
4. Reads food order tickets and identify menu items and substitution/special requests in a timely and clear manner as well as communicate those requests clearly too fellow team members.  

5. Performs other duties as assigned to support the efficient operation of the department.

EDUCATIONAL, EXPERIENCE AND QUALIFICATIONS

•    Vocational/Technical/Business certification preferred.
•    No years of experience required. Minimum one year of experience high-volume line cooking or production cooking in a full-service dining establishment or food service establishment preferred.

KNOWLEDGE, SKILLS AND ABILITIES (KSA)

•    Demonstrates knowledge of food preparation and presentation. 
•    Capable of following procedures and taking direction.

REQUIRED LICENSES, CERTIFICATIONS AND REGISTRATIONS

•    At the discretion of the San Manuel Tribal Gaming Commission, you may be required to obtain and maintain a gaming license.
•    Must obtain and maintain a Food Handler’s Card.
•    Select One of the Following for Driving Responsibilities: 
o    No Driving Responsibilities: Role does not require a driver’s license or insurance.

PHYSICAL REQUIREMENTS/ WORKING CONDITIONS – ENVIRONMENT

The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.
•    Primary work environment is in a climate-controlled commercial kitchen setting.
•    Work requires travel to attend meetings, trade shows, and conferences.
•    Incumbents may be required to work evening, weekend and holiday shifts.
•    Must be able to work in a fast-paced, high-demand environment.
•    Strength sufficient to exert up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects and/or move up to 40 pounds occasionally.
•    Sedentary work: involves sitting some of the time. Constantly operates a computer and other
office productivity machinery, such as a calculator, copy machine, and computer printer.
•    Physical activities that apply to the essential functions of the position are balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, and repetitive motions.
•    Hearing sufficient to hear conversational levels in person, via videoconference and over the telephone.
•    Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings,
via videoconference and over the telephone.
•    Visual acuity that meets the requirements of the position: The worker is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading and visual inspection of employees, visitors or facility.
•    Mobility sufficient to safely move in an office envi