Cook III
Chinook Winds Casino Resort
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Job summary
Chinook Winds Casino Resort in Lincoln City, Oregon, seeks an experienced Line Cook with supervisory duties to oversee daily kitchen operations and ensure adherence to quality and safety standards. You will manage line cooks, monitor food preparation, assist the Restaurant Chef, train staff, and help control costs while maintaining guest service excellence in a bustling casino setting.
Requirements include a HS diploma (or GED), culinary certificate preferred, 3 years line cook experience, 1
Qualifications
- High School Diploma or GED required; Culinary certificate or equivalent preferred.
- Three years experience in high volume kitchen operation as a Line Cook.
- One year supervisory experience preferred; casino experience preferred.
- Must obtain a Siletz Tribal Gaming License.
- Must have a Food Handlers Card before start date.
- Knowledge and experience with all facets of line operations including pantry, broiler, fryer, and sauté.
Responsibilities
- Manages the kitchen line operations for assigned shift.
- Monitors F&B preparation and presentation, cleaning and maintenance of equipment, and kitchen inventories to ensure cost controls, quality, and compliance with department standards and procedures.
- Assists Restaurant Chef with managing employees to ensure professional standards of behavior, work standards, productivity, practices, and customer care are enforced.
- Maintains effective communication within the team and attends meetings and training sessions.
- Supervises and coordinates activities of food preparation.
- Plans or participates in planning menus, prepares foods, and utilizes food surpluses and leftovers.
- Participates in the development, implementation, and maintenance of the restaurant's policies and procedures.
- Seasons and cooks food according to recipes or personal judgment and experience.
- Observes and tests foods to determine if they are cooked sufficiently, using tasting, smelling, or piercing methods.
- Weighs, measures, and mixes ingredients according to recipes or personal judgment using kitchen utensils and equipment.
- Portions, arranges, garnishes, and serves food to Front of House team.
- Inspects food preparation and serving areas to ensure safe, sanitary handling practices.
- Turns or stirs foods to ensure even cooking.
- Regulates temperature of ovens, broilers, grills, and roasters.
- Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
- Carves and trims meats for hot/cold service or sandwiches.
- Recommends measures for improving work procedures and worker performance to increase service quality and safety.
- Participates in cost control reporting and budgeting processes.
- Contributes to goals, programs, budgets, policies and procedures; supports teamwork.
- Trains employees in designated areas and monitors progress.
- Completes, monitors, and develops staff through evaluation and development plans.
- Identifies and reports irregular, unsafe or hazardous conditions.
- All other duties as assigned.
Skills
Education
Tools
Job description
Responsible for overseeing the daily operations of all kitchen production ensuring service and products are to Chinook Winds standards.
Responsible for overseeing the daily operations of all kitchen production ensuring service and products are to Chinook Winds standards.
- Manages the kitchen line operations for assigned shift.
- Monitors F&B preparation and presentation, cleaning and maintenance of equipment, and kitchen inventories to ensure cost controls, quality, and compliance with department standards and procedures.
- Assists Restaurant Chef with managing employees to ensure appropriate professional standards of behavior, work standards, productivity, practices, and customer care are enforced.
- Maintains effective communication within the team and attends meetings and training sessions.
- Supervises and coordinates activities of food preparation.
- Plans or participates in planning menus, prepares foods, and utilizes food surpluses and leftovers.
- Participates in the development, implementation, and maintenance of the restaurants policies and procedures.
- Seasons and cooks food according to recipes or personal judgment and experience.
- Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Weighs, measures, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Portions, arranges, and garnishes food, and serves food to Front of House team.
- Inspects food preparation and serving areas to ensure observance of safe, sanitary food handling practices.
- Turns or stirs foods to ensure even cooking.
- Regulates temperature of ovens, broilers, grills, and roasters.
- Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
- Carves and trims meats such as beef, veal, ham, pork, and lamb for hot and cold service, or for sandwiches.
- Recommends measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Participates in the development and execution of the restaurants cost control and reporting requirements.
- Participates in the development, implementation, and evaluation of goals, objectives, programs, promotions, budgets, policies and procedures.
- Develops and maintains a teamwork environment.
- Trains employees in designated areas and monitors progress.
- Completes, monitors, and develops staff through evaluation and development plans.
- Identifies & reports any irregular, unsafe or hazardous conditions.
- All other duties as assigned.
- Customer Orientated- Ability to take care of the customers’ needs while following company procedures.
- Team Orientated- Ability to work well with others to achieve group goals.
- Detail Oriented- Ability to pay attention to the minute details of a project or task.
- Communication Skills – Ability to communicate effectively orally and in writing.
- Management Skills - Ability to organize and direct oneself and effectively supervise others.
- Decision Making - Ability to make critical decisions while following company procedures.
High School Diploma or GED.
Culinary certificate or equivalent preferred
Three years experience in high volume kitchen operation as a Line Cook.
Previous casino experience preferred.
Microsoft office beginner level in Word, Excel, and Outlook.
Must obtain a Siletz Tribal Gaming License.
Must have a Food Handlers Card before the start date.
Knowledge and experience with all facets of line operations including pantry, broiler, fryer, and sauté.
- Stand Constantly
- Walk Constantly
- Sit Not Applicable
- Handling/Fingering Constantly
- Reach Outward Constantly
- Reach Above Shoulder Occasionally
- Climb Not Applicable
- Crawl Not Applicable
- Squat or Kneel Occasionally
- Bend Frequently
- 10 lbs or less Frequently
- 11-20 lbs Frequently
- 21-50 lbs Occasionally
- 51-100 lbs Occasionally
- Over 100 lbs Not Applicable
- 12 lbs or less Frequently
- 13-25 lbs Occasionally
- 26-40 lbs Occasionally
- 41-100 lbs Occasionally
Vision: Near and Far
Sense of Sound
Sense of Smell
Sense of Taste
Work will take place in a busy gaming environment with multiple distractions. The noise level in the work environment is usually moderate to loud. The environment is subject to smoke and the associated effects.
Conditions of employment include passing a pre-employment drug screen, a background investigation, and completing an introductory period.
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