Line Cook III Brewery

Feather-Falls-Casino; Oroville (CA); On-site; USD 23,000 - 32,000; Full time

Job summary

Feather Falls Casino in California is seeking a Cook III to oversee food presentation, inventory and safety in the Brewery. The role involves preparing meats, seafood, vegetables and other items using broilers, ovens, grills and fryers, and coordinating with the Brewery Executive Chef.

The ideal candidate has a High School Diploma or equivalent and at least 2 years of related experience. A Class B Gaming License may be required for certain duties.

Qualifications

• Education Level – High School Diploma or equivalent is required.
• Experience – Minimum 2 years experience in related field required.
• Certificates, Licenses – Class B Gaming License may be required.

Responsibilities

• Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Prepares and cooks various types of cuisines using various cooking methods.
• Maintains par level on all prepared food products.
• Responsible for all food set-ups for the Brewery.
• Organizes and balances work load for food preparation crew.
• Works in a team environment, communicating with and assisting other department personnel with food requests and set-up.

Education

High School Diploma or equivalent

Job description

Job Title:

Cook III

Department:

Brewery

Reports To:

Brewery Sous Chef

Status:

Nonexempt

Starting Wage:

$20.00/DOE

Summary

Responsible for overseeing all food presentation, inventory, and safety requirements.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Prepares and cooks various types of cuisines using various cooking methods.
• Maintains par level on all prepared food products.
• Responsible for all food set-ups for the Brewery.
• Organizes and balances work load for food preparation crew.
• Works in a team environment, communicating with and assisting other department personnel with food requests and set-up.
• Communicates any problems and/or concerns to the Sous Chef and/or Brewery Executive Chef without delay.
• Organizes and cleans walk-in and reach-in storage units.
• Other duties and assignments as assigned by the Brewery Executive Chef.

Supervisory Responsibilities

None

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Education Level – High School Diploma or equivalent is required.
Experience – Minimum 2 years experience in related field required.

Language Skills

Ability to read and interpret documents such as safety rules and operating/procedure manuals. Ability to communicate with customers and other employees.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to define problems, collect data, establish facts and draw valid conclusions.

Certificates, Licenses, Registrations

Class B Gaming License

Physical Demands

• Must be able to stand for up to 8 hours.
• Must be able to walk, maintain balance, and successfully navigate through and around a working kitchen and dining area.
• Must be able to sit, use hands to finger, handle, or feel, reach overhead with hands and arms, climb, balance, stoop, kneel, crouch, crawl, talk, and hear.
• Must be able to frequently lift and/or move up to 50 pounds.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those employees encounter while performing the essential functions of this job. The employee is regularly exposed to tobacco smoke and may be exposed to loud noises and bright lights.

PM20

Candidates for all positions must be at least 21 years of age and be able to pass a background check and drug screen. Applicants must have a California I.D., a Social Security Card, and a Birth Certificate.