What are the responsibilities and job description for the Seasonal - Cook II- In Room Dining position at Ocean Casino Resort?
About The Role
A Cook 2 will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods in various outlets/preparation locations according to the outlet/preparation location recipes and SOPs and within current health and safety standards set forth by Ocean Casino, local, state, and federal regulatory agencies.
Position Responsibilities
A Cook 2 will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods in various outlets/preparation locations according to the outlet/preparation location recipes and SOPs and within current health and safety standards set forth by Ocean Casino, local, state, and federal regulatory agencies.
Position Responsibilities
- Prepares and cooks food to order based on recipes, SOPs, and verbal instruction by the room chef, sous chef, and/or manager on duty.
- Prepares and cooks food in an ala carte style of service, banquet/catering style of service, and buffet style of service.
- Provides the highest quality of food and service to customers on Ocean Casino property and/or at offsite events representing Ocean Casino at all times.
- Reads food orders and/or receives verbal instructions on food required by guests and prepares, cooks, and presents food according to instructions, recipes, and SOPs.
- Can proficiently perform the position responsibilities of a cook 3 and kitchen runner.
- Must be able to perform the following duties based on recipes, SOPs, written and verbal instructions with minimal supervision to no supervision for various periods of time adhering to all position responsibilities listed. once properly trained: Deep frying, marking/searing proteins, and various food items. Place any food items in an oven or any cooking equipment, set thermostats and timers on equipment as instructed verbally or in writing by room chef, sous chef, or manager on duty after being properly trained on the specific equipment. Removing hot food items from all kitchen equipment. Panning hot and/or cold food. Heating soups and sauces. Transferring hot and/or cold food items to and from various cooking and/or serving vessels. Heating/cooking items that are not being cooked from a raw state with the exception of foods that are at the intermediate level of cooking and/or to be considered fast food and/or quick service such as eggs, burgers that are only cooked to well done, cheese steak meat cooked to well done, and chicken cheese steak meat cooked to well done, fried items such as chicken tenders or chicken wings cooked to well done (165 degrees), vegetables, and starches.
- Keep all workstations clean, sanitary, and organized at all times.
- May perform other duties and responsibilities as assigned.
- Continuous standing, walking for long periods of time.
- Pushing and/or pulling heavy carts, lifting products, and placing into proper storage areas.
- Ability to work in hot and/or cold areas within the same shift.
- Lift perishable and non-perishable items up to 50 pounds.
- Repetitive lifting, bending, reaching.
- Must follow all Ocean Casino policies including wearing black non-slip shoes, an Ocean hat, plain black hat, or disposable toque, or sailors cap, kitchen uniform, and name tag.
- May perform other duties and responsibilities as assigned. Anything outside of job duties will be compensated at the appropriate hourly rate based on job classification responsibilities preformed after 8 hours within a month.
- High School diploma or equivalent preferred.
- 1 years' experience in a high-volume kitchen.
- The ability to communicate, read, and comprehend the English language.
- Intermediate skills in at least 2 of the following cooking methods preferred: Deep frying, marking, searing, cooking proteins to a well-done state only (burgers, chicken) and other various food items, fast food and/or quick service food methods. Intermediate skills in using at least 50% of the following kitchen equipment preferred: open flame burners, open flame grills, flat top grills, fryers, steamers, convection ovens, mixers, blenders, robot coupes, and burr mixers.
- Successfully pass with a score of 80% a practical cooking test.
- Training & Development
- Free Meal while on shift
