Cook II - Mozen

Morongo Casino, Resort & Spa; Cabazon (CA); In loco; USD 38.000 - 58.000; Tempo pieno

Descrizione del lavoro

Morongo Casino Resort & Spa is seeking a Cook II for Mozen to prepare a variety of menu items, including soups, sandwiches, sauces, and medium‑complex entrées, following recipes and safety standards. The role supports Cook I and the Sous Chef, and assists in training Cook III staff to ensure smooth daily operations.

You will maintain clean workstations, read English order tickets, and work in a fast-paced casino kitchen with strong attention to detail and teamwork.

Competenze

• Minimum 2-3 years in a professional kitchen; at least 1 year in a fine dining or upscale environment.
• Must have Food Handler Certification or obtain upon hire.
• Ability to follow recipes, portions, and plating with precision.
• Knowledge of food safety regulations, sanitation procedures, and kitchen best practices.
• Casino, resort, or high-end dining venue experience preferred.

Mansioni

• Prepares food items according to established recipes and portion standards in a sanitary and timely manner.
• Cooks entrées and sauces using grilling, sautéing, and deep frying.
• Reads and fulfills food order tickets written in English to ensure order accuracy.
• Maintains workstation cleanliness and restocks ingredients as needed during shift.
• Adheres to health, safety, and sanitation guidelines.
• Assists with training and supporting Cook III team members.

Conoscenze

Professional cooking

Knife handling

Food safety

Time management

Teamwork

Formazione

High school diploma

Culinary coursework

Food Handler Certification

Descrizione del lavoro

The Cook II - Mozen 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 according to established recipes and portion standards in a sanitary and timely manner.
• Cuts, trims, and dices meats and vegetables using proper techniques and food handling procedures.
• Reads and fulfills food order tickets written in English to ensure order accuracy.
• Cooks entrees and sauces using various methods including grilling, sautéing, and deep frying.
• Follows all plating and portioning specifications as defined by the Food & Beverage Department.
• Maintains workstation cleanliness and ensures ingredients and supplies are restocked as needed throughout the shift.
• Assists with the cleaning, sanitation, and organization of kitchen equipment, prep stations, storage areas, and walk-in coolers.
• Adheres to all health, safety, and sanitation guidelines at all times.
• 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:

• Proficient in professional cooking and knife handling techniques.
• Working knowledge of food safety and sanitation standards.
• Ability to prepare a wide variety of menu items in a fast-paced kitchen.
• Strong attention to detail, time management, and multitasking abilities.
• Ability to work well both independently and as part of a team.

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, with at least 1 year in a fine dining or upscale environment.
• Skilled in basic and intermediate cooking techniques, food prep, and working multiple stations.
• Ability to follow recipes, portion standards, and plating guidelines with precision.
• Knowledge of food safety regulations, sanitation procedures, and kitchen best practices.
• Strong teamwork and time management skills in a fast-paced culinary setting.
• Prior experience in a casino, resort, or high-end dining venue 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:

• 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.