COOK III - LODGE

Mountaineer Casino; New Cumberland (WV); On-site; USD 17,000 - 25,000; Full time

Job summary

Mountaineer Casino's Gatsby Restaurant & Buffet in New Cumberland, WV is seeking a dedicated culinary team member to prepare and maintain dishes according to approved recipes. You will report to the Sous Chef and then the Executive Chef and contribute to a busy, guest-focused kitchen.

Ideal applicants have a High School Diploma or equivalent, are at least 17, and possess strong kitchen knowledge, familiarity with culinary terms, sanitation standards, and the ability to work all shifts in a

Qualifications

• High School Diploma or equivalent is required.
• Excellent communication and teamwork are essential.
• Must be able to work all shifts in a fast-paced kitchen.
• Candidate should have working kitchen knowledge and be familiar with culinary terms.
• Strong sanitation knowledge and ability to sanitize and store equipment properly.
• Ability to follow approved recipes accurately and efficiently.
• Background check clearance is required to work onsite in WV.
• Must be at least 17 years old.

Responsibilities

• Prepare and maintain dishes according to approved recipes.
• Identify foods and ensure proper handling and storage to keep products safe for guests.
• Pantry and salad preparation.
• Prepare items using broiling, sautéing, deep-frying, boiling, steaming, baking, and grilling.
• Adhere to safety, sanitation, and equipment maintenance standards.
• Perform other duties as assigned in a fast-paced environment.

Skills

Communication skills

Teamwork

Available to work all shifts

Working kitchen knowledge

Sanitation knowledge

Follow recipes

Background check clearance

Age 17+

Education

High School Diploma or equivalent

Tools

Peelers

Knives

Ovens

Grills

Fryers

Mixers

Food processors

Steam equipment

Slicers

Job description

F&B Gatsby Restaurant & Buffet Regular Full-Time New Cumberland, WV, US

3 days ago Requisition ID: 7967

SUMMARY

Responsible for preparing and maintaining dishes according to approved recipes.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

• Must be able to properly identify various foods and understand proper handling, preparation, and storage of these items to guarantee safe unadulterated products to our guests.
• Pantry and Salad preparation.
• Will prepare items as needed to include, but not limited to broiling sautéing, deep-frying, pan-frying, boiling, steaming, baking, and grilling.
• Will prepare and maintain dishes according to approved recipes.
• Will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces.
• Prepare items as needed to include, but not limited to broiling, sautéing, deep-frying, boiling, steaming, baking, and grilling.
• All other duties as assigned.

REPORTING LINE

You will report directly to the Sous Chef then to the Executive Chef.

QUALIFICATION REQUIREMENTS

• Must have excellent communication skills, be polite, and present a neat appearance at all times.
• The ability to work with others as a team in an efficient manner.
• You will need to be available to work all shifts.
• Must have working kitchen knowledge.
• Must understand culinary terms and have strong mechanical skills.
• The use of all kitchen tools to include, but not limited to peelers, assorted knives, ovens, grills, fryers, mixers, food processors, steam controlled equipment, and slicers'.
• Must have a working knowledge of basic sanitation skills and be able to sanitize, and store kitchen equipment, and utensils according to proper industry standards, within specified time lines.
• Employee will do skilled kitchen duties including pantry and salad preparation, proper preparation of meats, poultry, seafood, vegetables, stocks, and sauces.
• The ability to prepare items such as, but not limited to broiling, sautéing, deep-frying, boiling, steaming, baking, and grilling.
• Employee must have a working knowledge of all kitchen equipment and to alert their manager or Chef on duty of any equipment failures or needed maintenance immediately.
• Must have a strong knowledge of safe proper use and storage of foods for human consumption.
• Must have a strong ability to perform job functions with minimum supervision, and follow as well as delegate information on daily production schedules and checklists.
• The ability to work in a fast –paced environment and stressful situations.
• You must be at least 17 years old.
• You also must be able to pass a background investigation and obtain and maintain a WV Racing License.

EDUCATIONAL AND/OR EXPERIENCE

High School Diploma or equivalent.

PHYSICAL DEMANDS

You will need to be able to stand or sit for prolonged periods of time. The ability to push, pull, kneel, twist, carry and lift up to 40 lbs.

WORK ENVIRONMENT

• Will be exposed to working in a noisy, smoke/secondary smoke environment and seasonal elements.
• Will be expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces.