Cook I Alpine, CA

Viejas; Alpine (CA); On-site; USD 30,000 - 50,000; Full time

Job summary

Join a dynamic culinary team at a leading hospitality venue where your cooking skills will shine! As a Cook I, you'll be responsible for preparing and cooking a variety of delicious food items while adhering to high standards of safety and sanitation. Your role will involve working confidently across multiple kitchen stations, ensuring that every dish is presented beautifully and meets the expectations of our guests. This position offers the chance to develop your culinary skills in a fast-paced environment, all while being part of a team that values exceptional service. If you are passionate about cooking and eager to learn, this is the perfect opportunity for you!

Qualifications

• 1-2 years of restaurant production/cooking experience required.
• Food Handler’s Card must be obtained before commencing duties.

Responsibilities

• Prepare and cook basic food orders according to prescribed menus.
• Ensure food is presented appealingly and avoid cross-contamination.
• Follow recipes and maintain sanitation standards.

Skills

Basic knife skills

Culinary knowledge

Fryer and oven use

Salad and cold food preparation

Communication skills

Ability to work in a fast-paced environment

Attention to detail

Education

High school diploma or GED

Culinary Arts degree

Tools

Point of Sales (POS) system

Job description

The Cook I is responsible for preparing and cooking basic food orders including meat, fish, poultry and related items according to prescribed menus or recipes. Ensures that the food is presented in an appealing and appetizing manner.

CORE SCOPE OF POSITION

• Works most stations and equipment with a good degree of confidence to include the grill, oven, panini press and hot box.
• Understands and articulates basic food knowledge to include explanation of ingredients, preparation and cooking methods.
• Follows prep list, recipes and execute recipes as trained.
• Regularly tastes food and identifies issues before food is served; seeks guidance on making any seasoning corrections.
• Understands and takes steps to avoid cross contamination.
• Performs temperature checks per policy and understands the danger zones related to FAT TOM - food, acidity, time temperature, oxidation and moisture; escalates any issues to Cook III or Sous Chef.
• Works and takes action to minimize waste.
• Exhibits basic working knowledge and culinary skills.
• Selects appropriate equipment for task being performed.
• Receives training and follows direction from Cook II & Cook III positions.
• Uses measuring cups and spoons to accurately measure ingredients per the recipe; understands and uses both wet and dry units of measurements appropriately.
• Practices "clean as you go" techniques that ensure the kitchen and areas remain neat and clean.
• Checks and changes sanitation buckets every two hours, or more often if needed.
• Properly covers, labels, dates and stores all food and beverage items. Rotates product using FIFO - first in, first out.
• Ensures that par levels are correct and that stock is maintained at appropriate levels.
• Completes all duties in an accurate, efficient and timely manner; seeks out additional tasks when finished.
• Safely operates equipment in compliance with the manufacture's requirements and properly maintains preparation equipment to include slicer, dicer, mandolin, mixer, juicer, Burre mixer and chopper.
• Exhibits basic knife handling skills and proper techniques with a steady speed.
• Follows direction, works productively within stated timeframes.
• Understands and follows the HAACCP procedures.
• Adheres to all hygiene and safety standards for culinary operations by washing hands after using the restroom and after each culinary function is performed and before beginning a new task.
• Follows guidelines for glove use and changes gloves as required between tasks.
• Advises Cook III or higher of any potential sanitation or food safety concerns.
• Presents a clean and professional appearance when following all standards of appearance.
• Follows Viejas guest service standards while performing job duties.
• Works together with other F&B staff to ensure a good experience for our guests.
• Communicates in a courteous and professional manner with co-workers and guests.
• Performs all related and compatible duties as assigned.

STYLE SERVICE COMMITMENT

All Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to – and upholding of --- these standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work!

INTERACTION
• Interacts with peer groups.

SUPERVISION
• Does not provide supervision to others.

Required Skills

KNOWLEDGE AND SKILLS

• Demonstrate basic knife skills and culinary knowledge.
• Demonstrate basic understanding of fryers and oven use.
• Knowledge of basic salad and cold food preparation.
• Previous working knowledge of Point of Sales (POS) system preferred.
• Good verbal, written and interpersonal communication skills.
• Ability to work in a fast paced, high stress environment.
• Ability to adjust to and manage change effectively.
• Must be dependable, timely and have high attention to detail.

Required Experience

EDUCATION/CERTIFICATION

• High school diploma or general education degree (GED).
• Class work in cooking school and/or Culinary Arts degree preferred.
• Food Handler’s Card must be obtained before commencing duties.

EXPERIENCE

• 1 to 2 years of restaurant production/cooking experience required.