Senior Specialty Cook - High-Volume Kitchen Lead

San Manuel Band of Mission Indians; Highland (CA); On-site; USD 55,000 - 70,000; Full time

Job summary

San Manuel Band of Mission Indians seeks a Cook III (Specialty Cook) under the direction of the Sous Chef to prepare specialty cuisine on designated shifts, using approved recipes and methods to uphold casino standards and health codes.

The role requires advanced knife skills, knowledge of FIFO, and the ability to read recipes and production lists; candidates should have experience in high-volume kitchen operations and a culinary arts education is preferred.

Qualifications

• High School Diploma or GED required.
• Culinary arts degree from accredited school preferred.
• Minimum five (5) years’ experience working in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment required.
• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.

Responsibilities

• Assist with maintaining designated workstation and ensure recipes, flavor profiles, consistency in quality, and production time frames are followed.
• Possesses advanced knowledge of basic and specialty food products and standard food production equipment; multitask to ensure uninterrupted service.
• Understand FIFO, label and date all food items, dispose of expired items, and log waste.
• Report injuries, accidents or unsafe work environment issues to management immediately.
• Perform other duties to support the efficient operation of the department.

Skills

Advanced cooking knowledge

Follow procedures

Read recipes/production sheets

Education

High school diploma or GED

Culinary arts degree preferred

Job description

San Manuel Band of Mission Indians seeks a Cook III (Specialty Cook) under the direction of the Sous Chef to prepare specialty cuisine on designated shifts, using approved recipes and methods to uphold casino standards and health codes.

The role requires advanced knife skills, knowledge of FIFO, and the ability to read recipes and production lists; candidates should have experience in high-volume kitchen operations and a culinary arts education is preferred.