Cook Helper - Steady Extra- On-Call

Treasure Island Hotel & Casino; Nevada (IA); On-site; USD 32,000 - 42,000; Full time

Job summary

Treasure Island Hotel & Casino is seeking a kitchen team member to support pantry and line prep operations. Responsibilities include maintaining FIFO, processing requisitions, and restocking items for service, while ensuring proper labeling and sanitation.

The role requires knife skills, knowledge of health and safety procedures, and the ability to work closely with cooks and chefs to ensure accurate portioning and plate presentation.

Qualifications

• Basic knife skills required.
• Knowledge of equipment including slicing machine, juicer, and small wares.
• Familiarity with health and safety procedures and sanitation practices.
• Professional appearance and demeanor required.
• Must be able to obtain a Health Card.

Responsibilities

• Ensure products are rotating on a first-in, first-out philosophy.
• Ensure requisitions are processed properly and placed in designated area.
• Maintain solid knowledge of food products.
• Identify and safely use kitchen equipment.
• Regularly run for food and restock kitchen supplies and food items required for service.
• Properly label and date products to ensure safekeeping and sanitation.
• Apply basic knife skills required for preparation.
• Read and measure recipes.
• Maintain a solid menu knowledge and attention to detail with plate presentation.
• Remain versatile in preparing mise en place required for service.
• Assist Pantry Workers, Cooks, Master Cooks and Chefs as needed in execution of service.
• Work as a team, assisting guests’ and employees’ needs and inquiries.
• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Perform all duties as deemed necessary for the success of the department.

Skills

Knife skills

Equipment knowledge

Health & safety procedures

Professional appearance

Health Card eligibility

Job description

• Ensure products are rotating on a first-in, first-out philosophy.
• Ensure requisitions are processed properly and placed in designated area.
• Maintain solid knowledge of food products.
• Identify and safely use kitchen equipment.
• Regularly run for food and restock kitchen supplies and food items required for service.
• Properly label and date products to ensure safekeeping and sanitation.
• Apply basic knife skills required for preparation.
• Read and measure recipes.
• Maintain a solid menu knowledge and attention to detail with plate presentation.
• Remain versatile in preparing mise en place required for service.
• Assist Pantry Workers, Cooks, Master Cooks and Chefs as needed in execution of service.
• Work as a team, assisting guests’ and employees’ needs and inquiries.
• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Perform all duties as deemed necessary for the success of the department.

Specific Job Functions

• Ensure products are rotating on a first-in, first-out philosophy.
• Ensure requisitions are processed properly and placed in designated area.
• Maintain solid knowledge of food products.
• Identify and safely use kitchen equipment.
• Regularly run for food and restock kitchen supplies and food items required for service.
• Properly label and date products to ensure safekeeping and sanitation.
• Apply basic knife skills required for preparation.
• Read and measure recipes.
• Maintain a solid menu knowledge and attention to detail with plate presentation.
• Remain versatile in preparing mise en place required for service.
• Assist Pantry Workers, Cooks, Master Cooks and Chefs as needed in execution of service.
• Work as a team, assisting guests’ and employees’ needs and inquiries.
• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Perform all duties as deemed necessary for the success of the department.

Qualifications

• Basic knife skills a must.
• Equipment knowledge including a slicing machine, juicer and small wares equipment.
• Knowledge of health and safety procedures, sanitation practices, weights and measures a must.
• Professional appearance and demeanor a must.
• Must have or be able to obtain Health Card.