Line Cook III Brewery

Feather Falls Casino; Oroville (CA); On-site; USD 28,000 - 33,000; Full time

Job summary

Feather Falls Casino is seeking a Cook III in the Brewery department to oversee food presentation, inventory, and safety requirements at our Oroville facility. The starting wage is $20.00/DOE, nonexempt status.

The role requires preparing a variety of meats and other foods, maintaining par levels, and coordinating with the Brewery Sous Chef to ensure efficient kitchen operations and team collaboration.

Qualifications

• Education: High School Diploma or equivalent required.
• Experience: Minimum 2 years experience in related field.

Responsibilities

• Oversee preparation and cooking of meats, fish, vegetables, soups and other hot foods as well as portioning before cooking.
• Prepare and cook items using broilers, ovens, grills, fryers and other kitchen equipment.
• Maintain par levels of all prepared food products and organize food set-ups for the Brewery.
• Communicate with team and Sous Chef about any issues and coordinate with other departments as needed.
• Ensure cleanliness and organization of walk-in and reach-in storage areas.

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.