Cook I - Pit Stop

Morongo Casino Resort & Spa; Cabazon (CA); On-site; USD 25,000 - 39,000; Full time

Job summary

Morongo Casino Resort & Spa is seeking a Cook I – Pit Stop to join the fast-paced casino kitchen. The role focuses on preparing entrées, soups, sandwiches, and specials while maintaining high quality and safety standards.

The cook will assist the Sous Chef with line coordination, training, and ensuring consistent food quality and presentation across stations in a busy, 24/7 environment.

Qualifications

• High school diploma or equivalent preferred.
• Completion of culinary arts program or formal kitchen training preferred.
• Food Handler Certification required or must be obtained upon hire.
• Minimum of 3–5 years of experience in a professional kitchen, with high-volume/quick-service background.

Responsibilities

• Prepares all assigned items to recipes and standards in a sanitary, timely manner.
• Creates and executes daily specials with culinary leadership.
• Cooks using grilling, sautéing, and other techniques.
• Assists in training and scheduling subordinate cooks.
• Cuts and prepares meats, vegetables, and ingredients with precision.
• Reads English order tickets to ensure accuracy and timely service.
• Maintains portion control and presentation per standards.
• Keeps workstation and prep areas stocked and organized.

Skills

Professional cooking techniques

Knife handling

Safety and sanitation

Clean and organized kitchen

Teamwork in fast-paced kitchen

Education

High school diploma or equivalent

Culinary arts program or formal training

Food Handler Certification (required or upon hire)

3–5 years in a professional kitchen

Job description

The Cook I – Pit Stop 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 assigned food items in a sanitary and timely manner according to established recipes and standards.
• Creates and executes daily specials in coordination with culinary leadership.
• Prepares dishes using grilling, sautéing, and other cooking techniques.
• Assists in training and scheduling subordinate cooks and supports their daily performance.
• Cuts, dices, and prepares meats, vegetables, and other ingredients with precision.
• Reads and processes food order tickets in English to ensure order accuracy and timely service.
• Follows portion control guidelines and presentation specifications as defined by the Food & Beverage Department.
• Maintains and restocks workstation and prep areas throughout the shift.
• Assists with the cleaning, sanitation, and organization of the kitchen, storage areas, and walk-in coolers.
• Adheres to all food safety, sanitation, and health regulations.
• 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 techniques and kitchen operations.
• Strong knife handling and food preparation skills.
• Knowledge of safety, sanitation, and food handling procedures.
• Ability to maintain a clean, efficient, and organized kitchen environment.
• Strong communication and teamwork skills in a high-paced kitchen.

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, with at least 1 year in a high-volume or quick-service environment.
• Proficient in advanced cooking techniques, recipe execution, and maintaining consistency in food quality and presentation.
• Ability to work multiple stations and support peak service periods with efficiency and accuracy.
• Knowledge of food safety regulations, sanitation procedures, and proper food storage.
• Strong teamwork, communication, and organizational skills in a fast-paced setting.
• Prior experience in a casino, resort, or 24-hour dining operation 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.