Cook II - Mozen

Morongo Casino Resort & Spa; Cabazon (CA); On-site; USD 50,000 - 65,000; Full time

Job summary

Morongo Casino Resort & Spa is seeking a Cook II – Mozen to prepare a variety of menu items including soups, sandwiches, sauces, and medium‑complexity entrées. You will follow established recipes, maintain sanitation standards, and assist with training and supporting senior cooks to ensure smooth daily operations.

The role requires 2–3 years in a professional kitchen, knowledge of safety procedures, and the ability to work in a fast-paced casino resort setting.

Qualifications

• 2–3 years of experience in a professional kitchen.
• Food Handler Certification required or obtained upon hire.
• Ability to follow recipes, portion standards, and plating guidelines.
• Knowledge of food safety regulations and sanitation procedures.
• Able to work in a fast-paced culinary environment.
• Casino/resort or high-end dining experience preferred.

Responsibilities

• Prepares food items according to recipes and portion standards in a sanitary, 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 grilling, sautéing, and deep-frying methods.
• Follows plating and portioning specifications defined by the department.
• Maintains workstation cleanliness and restocks ingredients and supplies as needed.
• Assists with cleaning, sanitation, and organization of kitchen equipment and prep areas.
• Adheres to health, safety, and sanitation guidelines at all times.
• Performs other duties as assigned.

Skills

Culinary skills

Knife handling

Food safety

Teamwork

Education

High school diploma (preferred)

Culinary coursework or formal kitchen training (preferred)

Job description

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:

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.