Fine Dining Cook II: Elevate Plates & Flavor

Viejas Casino & Resort; California (MO); On-site; USD 52,000 - 66,000; Full time

Benefits offered by this job

Retirement 401(k) with company match

Medical, Dental, Vision Benefits

Paid Time Off

Tuition reimbursement

Gym Membership Reimbursement

Viejas Pit Stop Fuel Discount

Job summary

Viejas Casino & Resort in San Diego, CA is seeking a Cook II – Fine Dining to prepare advanced fine dining dishes, including meat, fish and poultry, with emphasis on appearance and quality.

You will operate chargrill, fryers, salamander, ovens, steamers and other equipment, portion and plate desserts, and ensure consistent taste and safety. Must have 2–3 years cooking, 1–2 years in fine dining, Food Handler’s cert, and be 21+; ability to work flexible hours.

Qualifications

• 2 to 3 years of restaurant production/cooking experience.
• 1 to 2 years of fine dining experience preferred.
• Demonstrated knowledge of char-grill, range, steamer, salamander, fryers, and oven use.
• Demonstrated knowledge of knife and culinary skills.
• Good verbal, written and interpersonal communication skills.

Responsibilities

• Prepare hot and cold food items and check prep lists against projected needs.
• Prepare and cook meats, fish, poultry to prescribed menus with quality and appearance.
• Operate equipment such as chargrill, fryers, salamander, range, ovens and steamers.
• Plate and decorate desserts; ensure proper storage and rotation of inventory.
• Maintain food safety and sanitation per guidelines; work in a fast-paced environment.
• Set up, restock, and break down kitchen stations; monitor par levels.

Skills

Knife skills

Chargrill

Fryers

Salamander

Ovens

Steamers

Butchering

Portioning

Sautéing

Dessert plating

Food safety

POS system

Education

High school diploma or GED

Food Handler's Certificate

Tools

POS system

Job description

Viejas Casino & Resort in San Diego, CA is seeking a Cook II – Fine Dining to prepare advanced fine dining dishes, including meat, fish and poultry, with emphasis on appearance and quality.

You will operate chargrill, fryers, salamander, ovens, steamers and other equipment, portion and plate desserts, and ensure consistent taste and safety. Must have 2–3 years cooking, 1–2 years in fine dining, Food Handler’s cert, and be 21+; ability to work flexible hours.