Cook III

Yaamava’ Resort & Casino at San Manuel; Highland (CA); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a skilled Cook III to join their culinary team. In this exciting role, you will lead the preparation of specialty cuisine, ensuring adherence to approved recipes and cooking methods. You will maintain high standards of food safety and quality while fostering a positive, team-oriented environment. This position offers the opportunity to work in a dynamic setting, where your culinary expertise will be valued and your contributions will directly impact guest experiences. Join a team that prioritizes excellence and community values, and take your culinary career to the next level!

Benefits

Health Care Plans

Employee Discounts

Career Development Opportunities

Flexible Scheduling

Qualifications

• 5-6 years of experience in high-volume line cooking or production cooking.
• Advanced knowledge of food preparation and presentation.

Responsibilities

• Lead cooks in food production and preparation for guest consumption.
• Ensure compliance with health codes and casino standards.
• Maintain a positive, team-oriented attitude towards guests and staff.

Skills

Knife Skills

Food Preparation

Multitasking

Understanding of FIFO

Specialty Cooking Methods

Education

High School Diploma or GED

Culinary Arts Degree

Tools

Standard Food Production Equipment

Job description

Under direction of designated venue Sous Chef, the Cook III leads all cooks in production and preparation of food/menu items for guest consumption on designated shifts; ensures that cooks utilize only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; repositions cooks, when needed, to ensure time goals for operations are met; maintains all food, equipment and kitchens to set health codes and casino standards; maintains a positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management at all times.

Under direction of the Sous Chef, the Cook III (Specialty Cook) prepares specialty cuisine items for guest consumption on designated shifts. The Cook III utilizes specialty skill sets in specific cuisine and uses only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management. This position maintains all food, equipment and kitchens to set health codes and casino standards. The Cook III maintains a positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management at all times. The Cook III operates in representation of the culinary team’s best in class culture, while championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community’s vision, mission and values.

Essential Duties & Responsibilities

1. Assists with maintaining designated workstation throughout all levels of business flow; ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced on assigned station; ensures food service lines are fully stocked for forecasted business flow and restock before end of shift.
2. Possesses an advanced knowledge of basic and specialty food products (meat, poultry, fish, produce, dry goods, etc.), and standard food production equipment; possesses excellent knife skills and is responsible for understanding and performing advance and specialized cooking methods. Responsible for multitasking within those basic cooking methods to ensure no interruption in servicing of the guests.
3. Possesses good understanding of the food rotation method “FIFO” and is directly responsible for ensuring labels and dating all food items on their designated stations as well as the kitchen as a whole. Ensures all food items are within expiration dates or if not that they are disposed of and properly logged on waste sheets. Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties as well as explain to and train cook staff on how to use these items efficiently.
4. Reports any injuries, accidents or possible unsafe work environment issues to management immediate when identified, at all times.
5. Performs other duties as assigned to support the efficient operation of the department.

Education/Experience/Qualifications

• High School Diploma or GED required.
• Culinary arts degree from accredited school preferred.
• Minimum five (5) to six (6) years’ experience working in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment.
• Demonstrates advance knowledge of food preparation and presentation.
• Capable of following procedures and taking direction.
• Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.

Certificates/Licenses/Registrations

• At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license.
• Must obtain and maintain a Food Handler’s Card within 90 days of employment.

San Manuel will make reasonable accommodations in compliance with applicable law.

As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!