Job Description

JOB SUMMARY:

Cook 3's are responsible for preparing recipes and food items for service in all kitchens and Training others to keep and maintain the standards set by the chef. Cook 3's are responsible for engaging in events and buzz sessions. Cook 3's are responsible for setting the standards and ensuring the guest experience is at the best it can be.

 

 

ESSENTIAL JOB FUNCTIONS:

·        Responsible for fast and sanitary preparation of all menus items following established recipes and standards.

·        Cook 3's are certified trainers and are responsible for assisting in the training of all new associates.

·        Rotating between all cooking stations, each responsible for specific food items and each using particular cooking devices.

·        Ensures each order is uniform and consistent.

·        Controls food production to include:  proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers, ensuring all items are correctly dated and labeled.

·        Ensure all the kitchens time/temperature logs are complete and culinary safety practices are followed and completed.

·        Must be proficient in areas of, but not limited to, hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills and ability to produce orders using all basic kitchen equipment.

·        Be aware of current and needed par levels of products as to assure maintaining needed product.

·        Detailed cleanliness of all stations including all equipment and cooling units.

         

ADDITIONAL JOB DUTIES:

·        Must be able to work any shift in any outlet.   

·        Meets attendance guidelines and adheres to regulatory, departmental and Company policies

·        Prepares for a rush period of work without getting behind.

·        May be asked to perform the basic job functions as a lead cook for purposes of advancement and development.

·        Able to make recommendations for food substitutions and menu adjustment.

·        Assists in all kitchen areas and other duties as assigned.

 

DUTIES IN OUTLETS WHERE A CASHIER IS REQUIRED:

·        Operates cash register and properly settles checks

·        Greets and rings all customer checks on cash register, takes money from customer and accurately gives change back to the customer

·        Accurately maintains balance of cash register and restaurant checks or kiosk sales

·        Records all tips collected from credit cards, comps, and room charges

·        Must be able to meet or exceed all customer service expectations and behaviors

·        Greet all associate and Guests with a smile and positive attitude with friendly helpful tone.

·        Maintain Cleanliness of Work area and dining room floor.



Qualifications

EDUCATION and/or EXPERIENCE: 

·       High School diploma or GED required

·       Minimum of 5 years of experience in highvolume, quality establishment, or equivalent technical training in the foodindustry.

·       Culinary school experience preferred

 

QUALIFICATIONS:

The requirementslisted are representative of the knowledge, skill and/or ability required tofulfill the obligations of this position.

·       Completion of, at minimum 10 ea. skillsoft business curriculum courses 120 days of position start date.

·       Certified trainer within 90 days ofpositions start date.

·       Valid Food Handler's Card

·       ServSafe® Food handler certification

·       Must have knowledge of kitchen sanitationand operation and be ServSafe® Food handler certified.

·       Must be familiar with general maintenanceof kitchen equipment

·       Must be able to cook using industry andproperty standard techniques, procedures and equipment. 

·       Must have a solid skill base in all areasof Pantry and Cook operations. 

·       Must be able to get along with co-workersand work as a team member. 

·       Must present a well-groomedappearance. 

·       Must be able to have a sense of urgencyand react to changing business demands.

 

WORK ENVIRONMENT:

The physical demandsdescribed here are representative of those that must be met by an employee tosuccessfully perform the essential functions of this job.  Reasonable accommodations may be made toenable individuals with disabilities to perform the essential functions.

·       Must be able to maneuver to all areas ofthe kitchen

·       Must be able to tolerate areas with highor low temperatures. 

·       Must be able to lift up to 75pounds. 

·       Must be able to push and pull up to 125pounds in a cart. 

·       Must possess coordination and dexterityto use kitchen utensils such as knives, spatulas, food tongs, etc. 

·       Must be able to bend, stoop, reach,crouch, kneel, push and pull

·       Must be able to operate the followingkitchen equipment:  stoves, grills, fryersand other utensils when preparing food orders. 

·       Must be fast and accurate.

·       Must be able to read, write, speak andunderstand English. 

·       Must be able to respond to visual andaural cues.

·       Must be able to tolerate chemicals forcleaning and sanitizing kitchen areas. 

 

 

DISCLAIMER:
Preference is given to Ak-Chin community membersand members of other recognized Arizona tribes.

 

Thisis not necessarily an exhaustive list of all responsibilities, skills, duties,requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job,management reserves the right to revise the current job or to require thatother or different tasks be performed when circumstances change, (e.g. emergencies,changes in personnel, workload, rush jobs or technical developments).

 


Application Instructions

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