Cook III

Hustler Casino; Gardena (CA); On-site; USD 10,000 - 60,000; Full time

Job summary

Join a dynamic team at a renowned establishment where culinary creativity meets high-volume service! This position is ideal for experienced line cooks who thrive in fast-paced environments and have a passion for food preparation. You will prepare a variety of dishes using standardized recipes, ensuring that all ingredients are fresh and the kitchen operates smoothly. The role requires excellent knife skills, the ability to manage multiple tasks efficiently, and a commitment to food safety standards. If you're ready to take your culinary career to the next level and work in an exciting kitchen environment, this opportunity is perfect for you.

Qualifications

• 5+ years of line cooking experience in a high-volume environment.
• Must have strong knife skills and ability to work various cooking stations.

Responsibilities

• Prepare all food items according to standardized recipes for various stations.
• Ensure timely service of orders and maintain cleanliness of workstations.
• Adhere to safety and sanitation codes while preparing meals.

Skills

Line Cooking Experience

Knife Skills

Problem Solving

Communication Skills

Interpersonal Skills

Education

High School Diploma or Equivalent

Tools

Cooking Equipment

Food Safety Certifications

Job description

Overview

SUMMARY OF POSITION:

Prepares all food items according to standardized recipes. Ensure lines are set and fully stocked with fresh ingredients for each shift. Complete daily side duties in a timely manner, and in quantities appropriate for business volume.

Wage: $18.00 - $22.00 an hour

Qualifications

QUALIFICATION REQUIREMENTS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

Minimum 5 years’ line experience in a high volume restaurant and/or casino kitchen; or equivalent combination of experience, education and/or training.

EDUCATION/FORMAL TRAINING

High School or equivalent education

REASONING ABILITY

• Ability to determine and shift priorities quickly

Ability to solve practical problems and deal with a variety of variables.

LANGUAGE SKILLS

• Excellent oral and written communication skills
• Strong interpersonal skills and ability to build positive working relationships

Able to read and speak English.

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Must be able to obtain and maintain a Gardena City Work permit.
• Must have and maintain California Food Handlers Card.

ServSafe Certified or be able to pass the ServSafe Class within first 9 months of employment.

PHYSICAL DEMANDS

• Must have ability to safely lift a minimum of 20 lbs. without restrictions.
• Requires standing and walking for long periods of time.
• The employee is occasionally required to climb or balance, stoop, kneel, or crouch.

Responsibilities

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensures preparation of all food items for the grill/broiler, sauté, fry, and pantry station.
• Wash and clean vegetables.
• Marinade chicken, soup stock, etc.
• Chop, grind, slice, bone, and cut meats.
• Prepare fish and shellfish to specified recipes.
• Mix and blend spices as needed.
• Prepare all sauces required according to the recipe.
• Be able to perform the 6 basic knife cuts:
• Allumette: A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.
• Large Dice: A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.
• Medium Dice: A basic knife cut measuring ½ inch × ½ inch × ½ inch.
• Small Dice: A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.
• Batonnet: A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.
• Julienne: A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
• Be able to perform the knife skills task in the amount of time allotted:
• Dice a 30 pound case of yellow onions in 25 minutes or less.
• Slice a 20 pound case of squash in 12 minutes or less.
• Prepare the daily special item and adjust the daily special if needed.
• Prepare all menu items with minimal re-cooking of items i.e. steaks, fish.
• Ensure orders are served in a timely manner to ensure customer satisfaction.
• Check the stock in all stations.
• Consult with the Chef on Duty for any items needed.
• Set up line including all food items, plates, bowls, and all sauces and coordinate orders.
• Assist in breaking down leftovers as directed including labeling and storage.
• Clean and maintain stations, refrigerators, and freezers and also clean according to daily cleaning schedule.
• Adhere to all safety and sanitation codes, policies, and procedures.
• Have extensive knowledge of cooking various types of cuisine.
• Have the ability to work stations including prep, pantry, sauté, fry, and grill/broiler currently and ability to be cross-trained for all stations within one year of hire date.
• Perform all other work-related duties as assigned by the Food and Beverage Management.