Cook (Levels I, II & III)

SOBOBA CASINO Gaming & Entertainment; San Jacinto (CA); On-site; USD 30,000 - 45,000; Full time

Benefits offered by this job

401k Plan

Medical available at reduced cost

Employee Assistance Program

Paid Time Off

$1,000.00 Sign on Bonus for Cook II & Cook III

Job summary

SOBOBA CASINO Gaming & Entertainment is seeking dedicated individuals for the Cook position in San Jacinto, CA. This full-time role offers opportunities across three levels, from entry-level food prep to advanced culinary responsibilities. Candidates should be at least 18 years old with a high school diploma or GED preferred. Benefits include a 401k plan, medical coverage, and a sign-on bonus for Cook II & III levels. Join a team-oriented environment focused on quality and service excellence.

Qualifications

• Must be 18 years of age or older.
• Basic knowledge of knife use and food safety standards.
• Ability to work in a fast-paced environment.

Responsibilities

• Prepare and present menu items according to standardized recipes.
• Maintain cleanliness and sanitation of workstations and equipment.
• Work collaboratively as a team player within the kitchen.

Skills

Knife skills

Food safety standards

Basic cooking fundamentals

Communication skills

Education

High School Diploma or GED

Culinary Arts degree

Tools

Kitchen equipment

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Cook (Levels I, II & III)

Full Time Service Workers Soboba Casino, San Jacinto, CA, US

8 days ago Requisition ID: 2328

Summary

The Cook position is a progressive culinary role responsible for the preparation, production, quality, and presentation of food items across all assigned food and beverage outlets. Cooks at all levels support daily kitchen operations by following approved recipes, maintaining sanitation and safety standards, and contributing to an efficient, team‑oriented work environment. As competency and experience increase, the role expands from entry‑level food preparation and line support (Cook I) to independent station execution and mentoring (Cook II), to advanced food production, quality control, and leadership support responsibilities (Cook III), including training, delegation, and operational oversight in the absence of kitchen leadership.

Duties/Responsibilities

Food Preparation & Production

• Prepare meats, seafood, poultry, vegetables, and other food items using various kitchen equipment such as ovens, grills, fryers, boilers, broilers, slicers, and steamers.
• Prepare and present menu items in accordance with standardized recipes, portion sizes, and guest specifications.
• Maintain consistent food quality, taste, and presentation standards across all outlets.
• Prepare food items and special orders in a timely manner to meet service and event deadlines, including BEOs and banquets.
• Participate in menu item planning, preparation, and presentation with culinary leadership.

Kitchen Operations & Sanitation

• Maintain cleanliness and sanitation of workstations, equipment, storage areas, and all food outlets in compliance with health department regulations, Indian Gaming Health regulations, and Soboba Casino Resort standards.
• Properly label, date, store, rotate, and dispose of food items according to established procedures.
• Operate and maintain kitchen equipment safely and report unsafe conditions or equipment issues immediately.
• Maintain proper inventory levels, stock line stations, and assist with ordering and requisitioning as needed.

Teamwork & Service Support

• Work collaboratively as a team player within the kitchen and across food and beverage outlets.
• Assist on the cook line to support daily service for dine‑in guests and special events.
• Demonstrate working knowledge of menu offerings, ingredients, preparation methods, and proper garnishing and serving techniques.
• Maintain a positive attitude, punctuality, and consistent attendance aligned with business needs.

Leadership & Development (Cook II & III)

• Assist with training, mentoring, and development of Cook I team members.
• Provide guidance, direction, and task delegation to line cooks as assigned.
• Support scheduling, station rotations, break management, and side work completion.
• Assist management with coaching, documentation, and disciplinary actions as applicable.
• Communicate shift information effectively to oncoming team members.
• Learn and assist with inventory control and month‑end inventory processes.
• Support overall kitchen operations in the absence of a Cook III or Sous Chef.

Compliance & Other Responsibilities

• Follow all departmental, casino, and safety policies and procedures.
• Maintain awareness of casino and department promotions, programs, and services.
• Perform special projects and other duties as assigned by leadership.
• Maintain confidentiality and protect company assets at all times.

Education / Qualifications

• Minimum Requirements (Cook I – Entry Level)
  • Must be 18 years of age or older.
  • High School Diploma or GED preferred.
  • Basic knowledge of knife use, kitchen equipment, and food safety standards.
  • Ability to follow verbal and written instructions and work scheduled shifts, including weekends and holidays.
  • Ability to work in a fast‑paced, smoking environment.
• Intermediate Requirements (Cook II)
  • Minimum 2–3 years of food preparation or cook experience.
  • Good working knowledge of basic cooking fundamentals and sanitation standards.
  • Ability to read recipes, BEOs, and food order tickets accurately.
  • Effective verbal and written communication skills.
  • Culinary Arts degree is a plus but not required.
• Advanced Requirements (Cook III)
  • Must be 21 years of age or older.
  • High School Diploma or GED required.
  • Minimum 3–4 years of food preparation experience, including at least 2 years of line‑level kitchen experience (or equivalent).
  • Advanced knowledge of knife skills, kitchen equipment, sanitation, and food production.
  • Basic computer skills for inventory, ordering, and reporting.
  • Demonstrated leadership ability and experience training or supervising staff.

Certifications, Licenses & Other Requirements

• Ability to provide proof of eligibility to work in the United States.
• Ability to obtain and maintain a Soboba Tribal Gaming Commission license.
• Must pass required drug and/or alcohol testing.
• Must possess or obtain a Riverside County Food Handler’s Card and/or ServSafe Certification upon hire.

Soboba Casino Resort Benefits

• 401k Plan
• Basic Life Insurance (employer paid) with the option to purchase Supplemental Life Insurance
• Medical available to employees at a significantly reduced cost. Dental & Vision paid for the employee.
• Employee Assistance Program
• Wellness Program (Annual Health Fair, Wellness Education, and Incentive Programs)
• Paid Time Off

Soboba Casino Resort Team Member Recognition including, but not limited to:

• $1,000.00 Sign on Bonus for Cook II & Cook III
• Reward and Recognition Program (Quarterly, and Annually)
• Team member Incentives
• Discounted Team member meal