Cook II: Culinary Lead for Grilling & Pantry

Seminole Hard Rock Hotel & Casino; United States; On-site; USD 22,000 - 30,000; Full time

Benefits offered by this job

Benefits package

Job summary

Seminole Hard Rock Hotel & Casino is seeking a Cook II under the supervision of the Sous Chef to prepare grilled, fried, broiled, and pantry items, ensuring each plate meets customer specifications and is visually appealing.

The ideal candidate has basic food prep knowledge, 2+ years of line cook experience or culinary education, and must be able to obtain necessary licenses. This role operates in a fast-paced environment with heat, noise, and occasional hazards, requiring flexibility in shifts.

Qualifications

• Two years of cook trainee or line cook experience, or completion of a culinary arts degree or recognized apprenticeship.
• Must be able to obtain and maintain licenses/certifications per Federal, State, and Gaming regulations.
• Proficiency in Asian cooking techniques (wok, steaming, etc.).

Responsibilities

• Prepares grilled, fried, broiled or pantry items to customer specifications and ensures visually appealing plates.
• Recognizes sauces and applies them correctly on daily menu entrees.
• Maintains a clean and organized workstation and assists teammates for efficient line operation.
• Works in a hot, noisy kitchen environment and handles hazards like wet floors and sharp tools.
• Operates standard kitchen equipment (slicers, choppers, mixers, grinders).
• Reviews recipes and ensures food items are cooked to spec and moved efficiently.

Skills

Leadership

Interpersonal skills

Organizational skills

Confidentiality

Teamwork

Adaptability

Communication

Education

Culinary arts degree or apprenticeship

Job description

Seminole Hard Rock Hotel & Casino is seeking a Cook II under the supervision of the Sous Chef to prepare grilled, fried, broiled, and pantry items, ensuring each plate meets customer specifications and is visually appealing.

The ideal candidate has basic food prep knowledge, 2+ years of line cook experience or culinary education, and must be able to obtain necessary licenses. This role operates in a fast-paced environment with heat, noise, and occasional hazards, requiring flexibility in shifts.