BOH Line Cook-Mohegan Sun Casino

Run Hargett; Montville (CT); On-site; USD 30,000 - 40,000; Full time

Job summary

Run Hargett is looking for a Cook to join their team at HashHouse a Go Go- Mohegan Sun Casino in Uncasville, CT. The role demands accuracy and efficiency in cooking meats, fish, vegetables, and maintaining high standards in kitchen preparation.

Ideal candidates should have at least 2 years of kitchen experience. Responsibilities include cooking various food items, maintaining cleanliness, and ensuring food quality. The position requires a fast-paced environment with the ability to lift heavy items and communicate effectively.

Qualifications

• Minimum of 2 years of experience in kitchen preparation and cooking.
• Ability to communicate clearly with managers and staff.
• Ability to lift up to 60 pounds and work in a standing position for long periods.

Responsibilities

• Cook meat, fish, vegetables, and soups efficiently.
• Prepare and portion food products prior to cooking.
• Stock and maintain sufficient food levels during service.

Skills

Kitchen preparation

Cooking

Communication

Multi-tasking

Job description

Job Location: HashHouse a Go Go- Mohegan Sun Casino - Uncasville, CT 06382

Summary

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities

• High volume, fast-paced, requires multi-tasking
• Knowledge and understanding of Health Department Codes
• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Informs a manager immediately of product shortages.
• Open/Closes the kitchen properly and follows the opening/closing checklist for kitchen stations. Assists others in completing these tasks.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or manager-on.

Qualifications

• A minimum of 2 years of experience in kitchen preparation and cooking.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, and frequently lift up to 60 pounds.
• Be able to work in a standing position for long period of time.