Cook I

Yaamava Resort & Casino at San Manuel; Highland (CA); On-site; USD 36,000 - 48,000; Full time

Job summary

San Manuel is seeking a Cook I (Line Cook) under the Sous Chef to prepare items using approved recipes and methods, while upholding health codes and casino standards. The role emphasizes teamwork, guest service, and a best-in-class culinary culture across the kitchen.

Responsibilities include maintaining workstation readiness, accurate food production, proper labeling, and clear communication of substitutions. Physical demands include lifting and long shifts.

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.

Responsibilities

• Maintains designated workstation ensuring recipes are consistent in flavor profiles, quality, and appearance; ensures production timeframes 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.
• Possesses adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment; possesses adequate knife skills and performs basic cooking methods; multitasks within basic cooking methods to ensure no interruption in servicing guests.
• Maintains understanding of the FIFO food rotation method; labels and dates all food items on their designated station and the kitchen; ensures items are within expiration dates or disposed of and logged on waste sheets.
• Reads food order tickets and identifies menu items and substitutions/special requests and communicates them clearly to teammates.
• Performs other duties as assigned to support the efficient operation of the department.

Skills

Food prep knowledge

Knife skills

Multitasking

FIFO knowledge

Following instructions

Education

Vocational/Technical certification

Job description

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

• 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.
• 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.
• 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.
• 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.
• 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:
  • No Driving Responsibilities: Role does not require a driver’s license or insurance.

PHYSICAL REQUIREMENTS/ WORKING CONDITIONS – ENVIRONMENT

• 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 environment, walk, stoop, bend and kneel, and enter, exit and operate a motor vehicle in the course of travel to promotional events, meetings, conferences, trade shows and San Manuel properties.
• Endurance sufficient to sit, walk and stand for extended periods, and maintain efficiency throughout the entire work shift and during extended work hours.
• Must present a neat, clean, and well-groomed appearance in accordance with departmental policy.
• The employee may be exposed to fumes or airborne particles including secondhand smoke.

Reasonable accommodation will be made in compliance with all applicable law.

As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees.

San Manuel is one of the largest employers in California’s Inland Empire. Managing one of the world’s busiest casinos, our many restaurants, and a fully functioning tribal government means we can offer an incredibly wide range of professional and support positions. Each is an opportunity to learn, grow and contribute to a better future for all of us.

Your commitment to San Manuel is matched by our commitment to you. We offer a Total Rewards package of monetary, benefits and development rewards to individuals who meet and exceed specific goals. These programs support our pay-for-performance philosophy.