Seasoned Cook II - High Volume Casino Kitchen

Valley View Casino & Hotel; Valley Center (CA); On-site; USD 25,000 - 36,000; Full time

Job summary

Valley View Casino & Hotel in Valley Center, CA seeks a Cook II to safely prepare food items following recipes in a fast-paced kitchen. You will work on the line in multiple locations, supervise lower-level cooks, and maintain quality and safety standards.

You must have at least three years of cook experience in high-volume restaurants, strong knife skills, and knowledge of sanitation. The role requires flexibility with shifts and adherence to the Standards of Excellence.

Qualifications

• Three years of Cook experience in a high-volume restaurant environment.
• Demonstrated proficiency in braising, sautéing, broiling, and poaching.
• Demonstrated proficiency in using a slicer, mixer, robo coupe, tongs, chef’s knife, bread knife, paring knife, steel, high heat spatula, turner, and whisk.

Responsibilities

• Support and uphold Valley View Casino’s Standards of Excellence.
• Maintain positive guest relations and handle guest complaints to ensure satisfaction.
• Provide direction and guidance to team members.
• Organize and delegate work assignments to meet deadlines.
• Train lower-level cooks in equipment usage.
• Communicate with Cook III, Assistant Room Chefs and Room Chefs.
• Prepare all food items according to recipes and menu.
• Demonstrate knowledge of various cooking techniques.
• Operate kitchen equipment (slicer, steamer, fryer, ovens, broiler, grill, mixer, kettle, flat top).
• Rotate products using FIFO; label and date items.

Skills

Braising

Sautéing

Broiling

Poaching

Knife skills

Food safety

Dexterity

Communication

Education

High school diploma or GED

Formal culinary training

Tools

Slicer

Mixer

Robo coupé

Tongs

Chef’s knife

Bread knife

Paring knife

Steel

High heat spatula

Turner

Whisk

Job description

Valley View Casino & Hotel in Valley Center, CA seeks a Cook II to safely prepare food items following recipes in a fast-paced kitchen. You will work on the line in multiple locations, supervise lower-level cooks, and maintain quality and safety standards.

You must have at least three years of cook experience in high-volume restaurants, strong knife skills, and knowledge of sanitation. The role requires flexibility with shifts and adherence to the Standards of Excellence.