TDR Production Cook - FT

Thunder Valley Casino Resort; Lincoln (CA); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated cook to join their dynamic kitchen team. This role emphasizes culinary excellence, customer satisfaction, and adherence to high service standards. As a cook, you will prepare and present a variety of delicious menu items while ensuring the kitchen operates smoothly and safely. Your culinary skills will shine as you create visually appealing dishes that delight guests. If you are passionate about food and enjoy working in a fast-paced environment, this opportunity is perfect for you. Join a team that values teamwork, respect, and a commitment to quality service.

Qualifications

• 1-2 years culinary experience required with attention to detail.
• Must possess a California Food Handler Card and communicate effectively.

Responsibilities

• Prepare and present menu items that are visually appealing and flavorful.
• Follow health regulations and maintain cleanliness in the kitchen.

Skills

Culinary Experience

Cooking Techniques

Knife Skills

Time Management

Customer Service

Education

California Food Handler Card

Tools

Kitchen Equipment

Job description

Job Details Job Location: Lincoln, CA Position Type: Full Time Salary Range: Undisclosed Job Category: Food & Beverage

A cook is in view of guests at all times; it is very important that you are aware of food and service standards. Must be polite and courteous to guests and fellow team members. Having the culinary experience to cook and present menu items that are visually appealing and flavorful in taste is the essence of your position. This position pays $20.50/HR. Swing shift 3pm - 11pm.

Responsibilities:

• Responsible for practicing, supporting, and promoting Thunder Valley Casino’s "Winning Attitude" Company-wide culture and demonstrating Thunder Valley Casino’s 4-Diamond Service Standards at all times.
• Have basic food knowledge, cooking techniques, knife skills, and ability to operate kitchen equipment.
• Understand how to read and fill production par sheets.
• Understand the importance of consistency of all menu items. Get familiar with standardized SOP recipe format.
• Follow proper health department rules & regulations, HACCP, sanitation and safety procedures. Complete and pass Safe Serve Certification.
• Acknowledge responsibility of station setup through utilization of station checklist. Labeling, rotation, and storage methods.
• Proper cooking skills with presenting menu items that are flavorful, with proper texture and balance.
• Ensure customer satisfaction through presentation, food quality, and promote positive customer relations.
• Display knowledge of all emergency procedures.
• Follow set schedules and specific job duties.
• Maintain personal grooming and uniform standards pursuant to Thunder Valley’s policies.
• Treat each Team Member with care, dignity, fairness, and respect.
• Display and encourage teamwork in the department.
• Communicate on a consistent basis with all managers. Keep them abreast of all department activities.
• Adhere to all policies and procedures as set forth by the Director of Food and Beverage.
• Follow SOPs, recipe books, and guidelines and have all necessary supplies to provide consistency and quality for 5-Star guest service.
• Maintain cleanliness, safety, and sanitation standards in accordance with department policies and those of the Department of Indian Health.
• Ensure that the kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are not in good working order.
• Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables, and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats, and cheese for guest services according to Thunder Valley standards and specifications.

Qualifications:

• Possess or obtain a California Food Handler Card.
• Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
• Regular attendance and punctuality necessary.
• Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards. Using good judgment.
• Must manage time effectively with minimum supervision. Ability to handle high pace production.
• Must be able to handle constructive criticism and be willing to continuously improve.
• Minimum of 1 to 2 years of culinary experience.
• Must be able to read all tickets and organize food production in a timely manner.