Line Cook FT (Blue Oak)

Table Mountain Casino Resort; Friant (CA); On-site; USD 55,104,000 - 59,512,320; Full time

Job summary

Table Mountain Casino Resort is seeking a dedicated kitchen team member to support the Sous Chef in a fast-paced, regulated restaurant environment. You will help with line cooking, prep, and maintaining quality according to recipes and standards.

The role requires strong knife skills, food safety knowledge, and reliable teamwork. We value clear communication, adherence to timelines, and the ability to work nights, weekends, and holidays as needed.

Qualifications

• High School Diploma or GED required; six months of food preparation and cooking experience.
• Excellent knife skills, knowledge of food safety and general use of kitchen equipment required.
• ServSafe certification preferred.
• Must pass pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.

Responsibilities

• Ensures production of prep items; checks prep lists and determines items for the day.
• Sets up workstation according to restaurant guidelines.
• Performs line cooking, grilling, poaching, braising, baking, broiling, sautéing, steaming, or prep work as requested.
• Washes and peels vegetables; prepares poultry and meats; stirs and strains soups and sauces; measures foods.
• Prepares soups and salads for wait staff.
• Operates kitchen equipment safely (slicers, mincers, mixers, fryers, ovens).
• Maintains FIFO storage; follows recipes and portion controls; adjusts yields as needed.
• Reports equipment malfunctions; performs side work and dishwashing duties as needed.
• Attends staff meetings and follows safety and sanitation standards.

Skills

Knife skills

Food safety knowledge

Culinary techniques

Communication skills

Time management

Education

High School Diploma or GED

Six months of food preparation experience

Tools

Commercial kitchen equipment

Food prep equipment

Job description

Position Summary

Under general direction from the Sous Chef, responsible for maintaining an efficient restaurant operation by assisting Sous Chef and Cooks to ensure quality food preparation in accordance with specifications and established policies and procedures. Utilize effective communication and production standards in assigned kitchen area while maintaining all food preparation standards in a safe, accident-free environment.

Position Summary

Under general direction from the Sous Chef, responsible for maintaining an efficient restaurant operation by assisting Sous Chef and Cooks to ensure quality food preparation in accordance with specifications and established policies and procedures. Utilize effective communication and production standards in assigned kitchen area while maintaining all food preparation standards in a safe, accident-free environment.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Essential Duties & Responsibilities

• Ensures production of prep items; checks prep lists and determines what items are needed for the day.
• Sets up workstation according to restaurant guidelines.
• Performs line cooking, grilling, poaching, braising, baking, broiling, sautéing, steaming, or prep work as requested.
• Washes and peels vegetables; prepares poultry and meats; stirs and strains soups and sauces; and weighs and measures foods according to productions schedule.
• Prepares soups and salads for wait staff.
• Operates food preparation machinery including slicers, mincers, mixers, can openers, fryers, ovens etc. in a safe manner.
• Organizes walk-ins and storage areas using the first-in-first-out (FIFO) methodology.
• Follows recipes, portion controls, and presentation specifications as set by the restaurant; converts recipes and adjusts yields up or down as needed.
• Reports any equipment malfunction to Restaurant Chef.
• Performs all side work duties as assigned or requested by Supervisor and/or performs the duties of a dishwasher as requested.
• Attends and participates in regularly scheduled staff meetings.
• Follows guidelines regarding health, sanitation, safety and customer service according to established policies and procedures.
• Contributes to a team effort and accomplishes related results as required.
• Responsible for food quality, temperature, portion control, plate presentation, and waste management.
• Responsible for setting up, maintaining stations according to daily prep sheets, food safety and sanitation standards, and keeping kitchen area free of hazards.
• Monitor and ensure incoming orders are prepared in timely manner in accordance with prep sheets, ServSafe and other regulatory standards.
• Ensure food prepared meets standards and specifications utilizing correct portion measurements as stated in recipes.
• Responsible for respectful and effective communication at all times.
• Must perform daily inventory of all items specified on prep sheets.
• Responsible for maintaining cleanliness and organization of kitchen area and assigned work station.
• Performs other duties as required.

Access to Sensitive Areas:

Access to F&B storage areas.

Signatory Authority:

None.

Minimum Qualifications

High School Diploma or GED is required unless waived by Human Resources Management. Six (6) months of food preparation and cooking experience. Excellent knife skills, knowledge of food safety and general use of kitchen equipment required. ServSafe certification preferred. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.

Knowledge, Skills And Abilities

• Knowledge of restaurant operations and food service principles.
• Knowledge of cold prep, proper knife handling, maintaining proper temperature, and work safety and sanitation standards.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Knowledge of safe practices in a kitchen-working environment.
• Skill in cooking and preparing a variety of foods.
• Ability to create a friendly atmosphere and demonstrate excellent customer service.
• Ability to communicate effectively, both verbally and in writing.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to establish and maintain professional relationships with co-workers at all levels.
• Ability to work independently and meet strict time lines.
• Ability to interpret a variety of instructions furnished in written and oral form.

Physical Demands

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is regularly required to stand, walk, sit, use hand to finger, handle or feel objects, tools or controls, and reach with hands and arms. The employee frequently lifts and/or moves up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus.

Work Environment

While performing the duties of this position, the work environment is mainly indoors with moderate to loud noise level and employee may be exposed to heat from ovens and ranges and occasionally may be exposed to cigarette smoke.

Pay Rate

$20.00 per Hour

Must be able to work Nights, Weekends, and Holidays