Cook II

Kewadin Casinos; Christmas (MI); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Sanitation certificate

Job summary

Kewadin Casinos in Michigan is seeking a Cook II responsible for preparing all menu items, including soups, sauces, hot entrees, pastas and vegetables, in a timely manner to meet business volume. You will assist in banquet and buffet prep, maintain cleanliness, monitor temperatures, and uphold safety, hospitality, and quality standards while delivering cheerful, professional service to guests.

This role requires high-volume food production experience, a high school diploma, and sanitation

Qualifications

• Education: High School diploma or equivalent preferred.
• Experience: Must have previous food and beverage preparation experience in a high-volume operation.
• Certification/License: Sanitation Certificate required within 6 months of hire, training provided.
• Knowledge, Skills and Abilities: Must communicate effectively and work well with others.

Responsibilities

• Maintains consistent and attractive product presentation through portion control and recipe standards.
• Prepares items such as sauces, garnishes, cuts, and other prep tasks for the day.
• Monitors temperatures hourly and logs information; notifies management of issues.
• Keeps workstation clean and restedock for next shift; coordinates with cooks on prep list.
• Supports banquets, buffets, and special functions as needed.

Skills

Food preparation

Team player

Attention to detail

Food safety

Communication

Education

High School diploma or equivalent

Job description

The Cook II, 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 up keep 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:

• Maintains consistent and attractive product presentation through portion control, fresh and attractive garnishes, and strict adherence to recipe standards.
• Consults with supervisors on daily prep list and on all prep work to be done for the day and the following day.
• Cleans and restocks workstation for following shift.
• Prepares food items such as making cocktail sauce, tartar sauce, horseradish sauce, cutting lemons, etc.
• Takes temperatures each hour and logs information at end of shift, notifying management of any issues as needed.
• Works closely with other Cooks to let them know when food products are getting low.
• Demonstrates safety, security, and hospitality.
• Checks all backups for food already in use on the buffet.
• Checks temperature and water content levels on all food holding equipment in use.
• Informs management frequently on the status of the assigned prep work.
• Dates, labels, and stores all products in an efficient and sanitary manner.
• Keeps and maintains a high level of cleanliness and sanitation with equipment and workstation throughout shift.

ADDITIONAL RESPONSIBILITIES:

• Maintains safe food handling procedures while adhering to recipe standards.
• Rotates food products in walk-ins and workstations.
• Attends 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, 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 supervisory 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.