Specialty Cuisine Cook - High-Volume Pro, Team Leader

Yaamava Resort & Casino at San Manuel; Highland (CA); On-site; USD 52,000 - 78,000; Full time

Benefits offered by this job

Total Rewards package

Job summary

Yaamava Resort & Casino at San Manuel is seeking a Cook III (Specialty Cook) to prepare specialty cuisine items on designated shifts. You will apply advanced knife skills and specialty cooking methods while following approved recipes and casino standards.

You will maintain high-volume station quality, assist with FIFO labeling, and train junior cooks while upholding health codes and guest satisfaction in a fast-paced environment at a leading Inland Empire resort.

Qualifications

• High School Diploma or GED required.
• Culinary arts degree from accredited school preferred.
• Minimum five (5) years’ experience in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment required.

Responsibilities

• Assists with maintaining designated workstation; ensures recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to.
• Possesses advanced knowledge of basic and specialty food products and equipment; possesses excellent knife skills and can perform advanced cooking methods.
• Reads recipes, production lists and collateral paperwork to perform duties and train staff on usage.
• Reports injuries, accidents or unsafe work environment issues to management immediately.
• Performs other duties as assigned to support efficient operation of the department.

Skills

Advanced knife skills

Team oriented

Attention to detail

Read recipes and production lists

Education

High School Diploma or GED

Culinary arts degree from accredited school

Job description

Yaamava Resort & Casino at San Manuel is seeking a Cook III (Specialty Cook) to prepare specialty cuisine items on designated shifts. You will apply advanced knife skills and specialty cooking methods while following approved recipes and casino standards.

You will maintain high-volume station quality, assist with FIFO labeling, and train junior cooks while upholding health codes and guest satisfaction in a fast-paced environment at a leading Inland Empire resort.