Cook

Requirements

Required Qualifications :

1. Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.

2. Minimum of one (1) year culinary experience.

3. Must manage time effectively with minimal supervision.

4. Adhere to all Company and department policies and procedures.

5. Must be able to handle a flexible schedule.

6. Must demonstrate sound judgment and mature decision-making.

7. Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards.

Food Safety / Sanitation / HACCP / OSHA Guidelines

1. Must be able to demonstrate and ensure that the department is within HACCP guidelines.

2. Must ensure and comply with a safe and hazard-free work environment according to the Department of Health and OSHA regulations.

Physical Requirements :

1. Ability to lift up to 50 pounds, push 150-250 pounds on a pushcart, and enter walk-ins of -10 degrees to 140 degrees with or without assistance.

2. Ability to stand for duration of shift, walk frequently, bend, and reach to a height of 6 feet with or without assistance.

3. Requires hand / eye coordination, the normal sense of smell, taste, touch and sound.

Job Description

Position Summary :

Support the Executive Chef, Room Chef and / or Sous Chef. Enforce all initiatives given, oversee production responsibilities, and provide service to guests and Team Members in a professional, efficient and courteous manner while maintaining a clean, attractive environment, in accordance with all Company standards, policies and procedures.

Essential Functions :

1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.

2. Carry work cards at all times during shift.

3. Behave in a positive, professional manner.

4. Maintain a high level of personal grooming and uniform standards pursuant to Graton Resort & Casino's policies.

5. Know where the MSDS booklet is for your area.

6. Display knowledge of all emergency procedures.

7. Follow set schedules and specific job duties.

8. Treat each Team Member with care, dignity, fairness, and respect in a professional manner.

9. Display and encourage teamwork in the department.

10. Communicate on a consistence basis with all managers. Keep them abreast of all department activities.

11. Adhere to all policies and procedures as set forth by the Director of Food & Beverage.

12. Attend daily Team Member huddles and look at the communication boards for pertinent information.

13. Follow Recipe Book and Guidelines, and have all necessary supplies to provide consistency and quality for exceptional Guest Service.

14. Maintain cleanliness, safety and sanitation standards in accordance with department policies, and those of the Department of Health.

15. Ensure that 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.

16. 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 by frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, eggs, vegetables, and poultry.

May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats, and cheese for guest services according to Graton Resort & Casino's standards and specifications.

Majority of the production will be to maintain appearance and cleanliness of related work areas and keep items stocked, such as, cold salads, sandwiches, cold displays, desserts, salad dressings, sliced deli meats, fish, eggs, vegetables, and poultry for guest services according to Graton Resort & Casino's standards and specifications.