Cook I (Central Kitchen)

Kewadin Casinos; Sugar Island Township (MI); Sur place; USD 32 000 - 52 000; Plein temps

Résumé du poste

Kewadin Casinos in Michigan is seeking a Cook I to prepare and cook a variety of foods for the buffet and banquets, ensuring quality and timely service.

You will work under the Cook III, maintain sanitation, follow recipes, manage temperatures, and collaborate with the kitchen team to sustain a high-volume operation.

Candidates should have a high school diploma, prior food prep in a busy setting, and a sanitation certificate within six months of hire.

Qualifications

• High School diploma or equivalent preferred.
• Experience in high-volume food and beverage preparation.
• Sanitation Certificate required within 6 months of hire; training provided.
• Basic math and strong communication skills required; ability to work with diverse teams.

Responsabilités

• 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.
• 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.

Connaissances

Communication skills

Basic math skills

Team player

Neat in appearance

Positive attitude

Flexible schedule

Native American preferred

Formation

High School diploma or equivalent

Description du poste

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 (includes, but is not limited to, the following)

• 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 (includes, but is not limited to, the following)

• 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.