Cook I (Central Kitchen)

Kewadin-Casino; Sault Ste. Marie (MI); On-site; USD 32,000 - 42,000; Full time

Job summary

Kewadin-Casino is seeking a Cook I to support busy buffet operations in a casino setting. You will prepare and cook soups, sauces, hot entrees, pastas and vegetables in line with recipes and quality standards.

The role emphasizes timely execution and exceptional customer service to internal and external guests. Under supervision, you will assist in banquet and employee meals, help maintain buffet cleanliness, and participate in ongoing training including sanitation responsibilities.

Qualifications

• High School diploma or equivalent preferred.
• Sanitation certificate within 6 months; training provided.
• Experience in high-volume food preparation is required.

Responsibilities

• Maintain attractive product presentation thru proper portioning and garnish.
• Consult with senior cooks on daily prep list and next day prep tasks.
• Keep workstation clean and restocked for the next shift.
• Prepare sauces and basic condiments; cut lemons and similar tasks.
• Monitor temperatures and log results during the shift.
• Help keep the buffet neat, stocked, and visually appealing.
• Carve meats as needed for the buffet and assist in service.
• Communicate status of prep work to Lead Cook or Manager.

Skills

Cooking

Food preparation

Teamwork

Sanitation

Education

High School diploma

Job description

POSITION SUMMARY:

The Cook I, under the direction of the Cook III is responsible for preparing and cooking all food products, including soups, sauces, hot entrees, pastas and vegetables in a timely fashion in quantities as business volume dictates. The position assists in preparing and cooking for banquets, employee meals, and other special functions; including food products for the buffet and the upkeep of the buffet. The position is responsible for providing attentive, cheerful, courteous, professional customer service to all customers, internal and external, striving to always exceed their expectations.

ESSENTIAL FUNCTIONS:

• Maintain, consistent and attractive product presentation thru portion control, fresh and attractive garnishes and strict adherence to recipe standards.
• Consult with Cook III, Restaurant Manager or Food Operations Manager on daily prep list and on all prep work to be done for the day and the following day.
• Clean and restock workstation for following shift.
• Prepare food items such as making cocktail sauce, tarter sauce, horseradish sauce, cutting lemons, etc.
• Take temperatures each hour and logs information at end of shift.
• Work closely with the other Cooks to let them know when food products are getting low on buffet.
• Cook, fill and refill food products and keeps buffet neat and clean.
• Carve a variety of roasted meat each night on buffet.
• Maintain clean and appetizing buffet and ensures food is fresh.
• Monitor temperatures and notifies management of issues.
• Demonstrate safety, security, and hospitality.
• Check all backups for food already in use on the buffet.
• Check temperature and water content levels on all food holding equipment in use.
• Inform the Lead Cook, Restaurant Manager or Food Operations Manager, on the status of the assigned prep work.
• Date, label, and store all products in an efficient and sanitary manner.
• Keep and maintain a high level of cleanliness and sanitation with equipment and workstation throughout shift.

ADDITIONAL RESPONSIBILITIES:

• Maintain safe food handling procedures while adhering to recipe standards.
• Operate a point-of-sale system (POS).
• Rotate food products in walk-ins and workstations.
• Attend all mandatory trainings and meetings.
• All other job-related duties as assigned.

CONTACTS:

Immediate peers, peers in other departments, immediate supervisor/manager, managers in other departments, customers and outside vendors/service providers.

PHYSICAL REQUIREMENTS:

Position type heavy with lifting of 100 pounds with team or dual lifting and frequent lifting/carrying up to 50 pounds. Physical factors include constant standing, walking, pushing/pulling, use of hearing, smell near/midrange/far vision, depth perception, color/field of vision; frequent carrying/lifting, stooping, reaching, manual handling, typing and bending; occasional sitting, climbing, kneeling and crawling. Working conditions include constant exposure to noise and air quality; frequent exposure to extreme heat/cold and dimly lit conditions; occasional exposure to weather, wet/humidity and vibration. Potential hazards include constant exposure to moving mechanical parts, electric shock, chemicals, computer use and equipment; occasional exposure to high exposed places, and insecticides/pesticides.

REQUIREMENTS:

Education:

High School diploma or equivalent preferred.

Experience:

Must have previous food and beverage preparation experience in a high-volume operation. Experience in quantity cooking preferred.

Certification/License:

Sanitation Certificate required within 6 months of hire; training will be provided.

Knowledge, Skills and Abilities:

Basic math skills required. Must be able to communicate effectively both orally and in writing. Must be able to establish and maintain an effective working relationship with supervisor personnel, coworkers and the general public. Must be neat in appearance, must be friendly and polite. Must have a positive attitude and be a team player. Must be flexible and available to work various shifts, including nights, weekends and holidays. Must be able to work extended hours when needed. Native American preferred.