Cook I - Game Day Grill

Morongo Casino Resort & Spa; California, Northern (MO, KY); Hybrid; USD 2,066,000 - 3,031,000; Full time

Job summary

Morongo Casino Resort & Spa is seeking a Cook I for the Game Day Grill to prepare complex entrées, soups, sandwiches, and daily specials in a high-volume kitchen. You will assist the Sous Chef, coordinate line operations, and help train junior cooks while maintaining quality and sanitation standards.

Ideal candidates have 3–5 years in professional kitchens, with lead experience preferred, and a Food Handler Certification. A high school diploma or culinary training is preferred.

Qualifications

• Proficiency in professional cooking, knife handling, and preparation techniques for a variety of food items.
• Knowledge of food safety, sanitation procedures, and kitchen equipment care.
• Ability to work efficiently in a high-volume environment while maintaining quality and consistency.
• Excellent teamwork and communication skills.
• Strong attention to detail with a commitment to cleanliness and food safety standards.

Responsibilities

• Prepares all food items as directed, maintaining high standards of sanitation and presentation.
• Creates and executes daily specials based on seasonal availability and business needs.
• Prepares menu items using various methods including grilling, sautéing, and roasting.
• Supports scheduling and training of subordinate cooks; provides guidance and oversight during meal periods.
• Cooks and prepares meats, vegetables, and other ingredients according to recipes and portion controls.

Skills

Knife handling

Professional cooking

High-volume cooking

Teamwork

Communication

Education

High school diploma or equivalent

Culinary arts program

Food Handler Certification

Job description

The Cook I – Game Day Grill is an experienced cook responsible for preparing complex entrées, soups, sandwiches, and daily specials in accordance with established culinary standards. This position plays a key role in high-volume food preparation using a variety of cooking techniques while maintaining accuracy, consistency, and attention to detail. The Cook I assists the Sous Chef with daily production, coordination of line operations, and the training of subordinate kitchen staff. This role helps ensure food quality, presentation, and sanitation standards are consistently upheld, setting the example for teamwork, organization, and professionalism within the kitchen.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Prepares all food items as directed, maintaining high standards of sanitation and presentation.
• Creates and executes daily specials based on seasonal availability and business needs.
• Prepares menu items using various methods including grilling, sautéing, and roasting.
• Supports scheduling and training of subordinate cooks; provides guidance and oversight during meal periods.
• Cuts, dices, and prepares meats, vegetables, and other ingredients in alignment with recipe specifications.
• Reads and fulfills food order tickets in English with accuracy and urgency.
• Follows standardized recipes, portion controls, and plating guidelines as established by the Food & Beverage Department.
• Restocks workstation with ingredients and supplies as needed throughout the shift.
• Assists in the cleaning, sanitization, and organization of kitchen equipment, walk-in coolers, and storage areas.
• Follows all health and safety regulations, food handling procedures, and internal policies.
• Supports the kitchen team by maintaining positive communication, teamwork, and a professional work ethic.
• Performs other job-related duties as assigned.

SUPERVISORY RESPONSIBILITIES:
This position does not have direct supervisory responsibilities but may provide guidance or support to other team members.

QUALIFICATIONS:

• Proficiency in professional cooking, knife handling, and preparation techniques for a variety of food items.
• Knowledge of food safety, sanitation procedures, and kitchen equipment care.
• Ability to work efficiently in a high-volume environment while maintaining quality and consistency.
• Excellent teamwork and communication skills.
• Strong attention to detail with a commitment to cleanliness and food safety standards.

EDUCATION and/or EXPERIENCE:

• High school diploma or equivalent preferred.
• Completion of a culinary arts program or formal kitchen training is preferred.
• Food Handler Certification required or must be obtained upon hire.
• Minimum of 3–5 years of experience in a professional kitchen, including at least 1 year in a lead or advanced cooking role.
• Proficient in advanced cooking techniques, recipe execution, and maintaining consistency in a high-volume environment.
• Ability to work multiple stations and support kitchen operations during peak service.
• Strong knowledge of food safety standards, kitchen sanitation, and proper food handling.
• Prior experience in a café, casual dining, casino, or resort kitchen is preferred.

LICENSES, CERTIFICATES, REGISTRATIONS:

Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required.

LANGUAGE SKILLS:

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Communication Skills: Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house staff, managers, vendors, and leadership; responsible for providing direction, managing prep and execution, and ensuring consistency in food quality and service.
• Lifting and Carrying: Frequently lifts and carries heavy pots, food containers, kitchen equipment, and bulk ingredients weighing up to 50 pounds; may require overhead lifting and frequent movement of stock.
• Manual Dexterity: Constantly uses hands and fingers to handle knives, cooking utensils, food prep tools, and plating components with precision and control in a high-volume kitchen environment.
• Mobility: Continuously moves throughout the kitchen, prep areas, coolers, and service line; requires standing, walking, bending, lifting, and reaching for extended periods during preparation and service times.
• Stationary Work: Rarely seated; this position is primarily performed on foot during operational hours, including during meal service, prep, and inspections.
• Tool Operation: Frequent use of commercial kitchen equipment including ovens, grills, fryers, slicers, mixers, knives, and sanitation tools; responsible for ensuring safe operation and cleanliness of all kitchen tools.
• Visual Acuity: Requires near and far vision to inspect food quality, monitor presentation and cleanliness, read prep lists and recipes, and ensure compliance with health and safety standards.
• Working Conditions: Routinely works in hot, humid, high-volume kitchen environments with exposure to sharp instruments, open flames, hot surfaces, and cleaning agents. Regular exposure to a smoking environment while transitioning through casino or public areas.

WORK ENVIRONMENT:

This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions.

WORKING HOURS:

Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends.

EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE:

Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin.

We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.