Cook I: High-Volume Kitchen, Daily Specials & Team Support

Morongo Casino Resort & Spa; Cabazon (CA); On-site; USD 42,000 - 56,000; Full time

Job summary

Morongo Casino Resort & Spa is seeking an experienced Cook I for the Pit Stop kitchen. You will prepare complex entrées, soups and sandwiches in a high-volume casino setting, ensuring quality, presentation and sanitation standards.

You will assist the Sous Chef with daily production, line coordination, and training of kitchen staff. The role emphasizes teamwork, organization, and professional conduct in a fast-paced environment.

Qualifications

• 3-5 years of professional kitchen experience.
• High school diploma or equivalent preferred; culinary training valued.
• Food Handler Certification required or obtained on hire.
• Proficient in advanced cooking techniques and recipe execution.
• Ability to work multiple stations during peak service.
• Strong teamwork and communication in a fast-paced kitchen.

Responsibilities

• Prepares all assigned food items in a sanitary and timely manner.
• Creates and executes daily specials with culinary leadership.
• Uses grilling, sautéing and other techniques.
• Trains and schedules subordinate cooks and supports daily performance.
• Cuts, dices and prepares meats, vegetables, and ingredients.
• Reads and processes order tickets in English for accuracy.
• Maintains workstation and prep areas; restocks as needed.
• Assists with cleaning, sanitation and organization of kitchen areas.
• Adheres to food safety, sanitation and health regulations.
• Performs other job-related duties as assigned.

Skills

Cooking techniques

Knife handling

Safety & sanitation

Teamwork

Organization

Education

HS diploma or equivalent

Culinary training preferred

Food Handler Certification (upon hire)

3-5 years kitchen experience

Job description

Morongo Casino Resort & Spa is seeking an experienced Cook I for the Pit Stop kitchen. You will prepare complex entrées, soups and sandwiches in a high-volume casino setting, ensuring quality, presentation and sanitation standards.

You will assist the Sous Chef with daily production, line coordination, and training of kitchen staff. The role emphasizes teamwork, organization, and professional conduct in a fast-paced environment.