Cook II - Marketplace

Morongo Casino Resort & Spa; Cabazon (CA); On-site; USD 52,000 - 68,000; Full time

Job summary

Morongo Casino Resort & Spa in Cabazon, CA, is seeking a Cook II for MarketPlace to prepare soups, sandwiches, sauces, and medium‑complexity entrées following recipes and safety standards. You will work under Cook I and Sous Chef, maintaining quality and organization throughout service.

The role requires 2–3 years of kitchen experience, strong knife skills, and a solid understanding of food safety. Applicants must be able to read English orders and work in a fast-paced casino environment.

Qualifications

• Proficiency in professional cooking and knife handling.
• Understanding of safety, sanitation, and storage standards.
• Ability to follow recipes and plating instructions.
• Ability to work in a high-volume, fast-paced kitchen.

Responsibilities

• Prepares food items in a timely, sanitary, and consistent manner.
• Cooks entrees, sauces, and fried items using multiple techniques.
• Cuts and dices meats and vegetables with proper knife skills.
• Reads and executes orders based on English food tickets.
• Restocks stations and ingredients to maintain flow.
• Maintains clean, organized kitchen areas and equipment.

Skills

Professional cooking

Knife handling

Food safety

Recipe following

High-volume kitchen

Teamwork

Communication

Education

High school diploma or equivalent

Culinary coursework or formal kitchen training

Food Handler Certification

2-3 years kitchen experience

Job description

The Cook II – MarketPlace is a mid-level cook responsible for preparing a variety of menu items including soups, sandwiches, sauces, and medium-complexity entrées in accordance with established culinary standards. This position ensures food is prepared according to recipe, presentation, and safety standards while maintaining a clean and organized work environment. Working under the direction of the Cook I and Sous Chef, The Cook II demonstrates solid cooking skills, organization, and attention to detail while assisting with training and supporting Cook III team members to ensure efficient daily operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Prepares food items in a timely, sanitary, and consistent manner according to established recipes and portion standards.
• Prepares entrees, sauces, and fried items using a variety of cooking techniques including grilling, sautéing, and deep frying.
• Cuts, trims, and dices meats and vegetables using proper knife skills and food safety procedures.
• Reads and executes orders based on food tickets written in English.
• Restocks workstations and ingredients throughout the shift to maintain continuous production flow.
• Assists with maintaining a clean and organized kitchen, including equipment, prep areas, walk‑ins, and storage areas.
• Follows food handling and sanitation procedures as required by the Health Department and company policy.
• Collaborates with other kitchen team members to ensure accuracy and quality of all items.
• 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 and knife handling techniques.
• Understanding of food preparation, safety, sanitation, and storage standards.
• Ability to follow detailed recipes and plating instructions consistently.
• Ability to work effectively in a high-volume, fast‑paced kitchen environment.
• Strong communication and teamwork skills.

EDUCATION and/or EXPERIENCE:

• High school diploma or equivalent preferred.
• Culinary coursework or formal kitchen training is preferred.
• Food Handler Certification required or must be obtained upon hire.
• Minimum of 2–3 years of experience in a professional kitchen, preferably in a high‑volume or quick‑service setting.
• Skilled in basic cooking techniques, food preparation, and maintaining quality and consistency.
• Ability to follow recipes, portion guidelines, and kitchen procedures accurately.
• Familiarity with food safety regulations, sanitation standards, and proper food storage.
• Strong work ethic, teamwork, and ability to perform under pressure.
• Prior experience in a casino, resort, or multi‑outlet dining environment 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.