Advanced Line Cook — High-Volume, Craft Cuisine

sanmanuel; Highland (CA); Presencial; USD 60.000 - 75.000; Jornada completa

Descripción de la vacante

San Manuel is seeking an Advanced Line Cook (Cook II) under the Sous Chef to prepare cuisine items for guests, following approved recipes and directed methods. You will maintain stations, ensure consistent flavor, quality, and timely production in a fast-paced casino kitchen.

The role requires high-volume line cooking experience, strong knife skills, knowledge of FIFO, proper labeling and dating, and adherence to health codes.

Formación

• High School Diploma or GED required.
• Culinary arts degree from accredited school preferred.
• Minimum three (3) years' experience in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment with emphasis on a specialty cuisine menu production preferred.

Responsabilidades

• Maintains designated workstation, ensuring recipes remain consistent in flavor, quality, and production time frames for all items on assigned station.
• Possesses advanced knowledge of basic food products and specialty equipment; demonstrates advanced knife skills and multitasking within basic cooking methods.
• Under FIFO, labels and dates all food items on the station and kitchen; ensures items are within expiration dates and disposed of if not.
• Reports injuries, accidents or unsafe work environment issues to management immediately.
• Performs other duties as assigned to support efficient department operations.

Conocimientos

Knife skills

FIFO knowledge

Food prep

Teamwork

Educación

High School Diploma or GED

Culinary arts degree preferred

Herramientas

Woks

Rotisseries

Smokers

Teppanyaki grills

Descripción del empleo

San Manuel is seeking an Advanced Line Cook (Cook II) under the Sous Chef to prepare cuisine items for guests, following approved recipes and directed methods. You will maintain stations, ensure consistent flavor, quality, and timely production in a fast-paced casino kitchen.

The role requires high-volume line cooking experience, strong knife skills, knowledge of FIFO, proper labeling and dating, and adherence to health codes.