Line Cook I - Part Time

Description

ESSENTIAL JOB FUNCTIONS:
•    Provide excellent customer service for all internal and external customers of the Casino operations at all times and in all activities  
•    Establish and maintain effective working relationships with all internal and external customers of the Quinault Beach Resort and Casino operations  
•    Develop solutions for customer concerns and continual focus on customer service as our top priority 

Line Cook I: Pantry, Fry station, Broiler and Late night/closing
•    Maintain the station in safe and sanitary condition
•    Stock all items required of the station to the average needs associated with day of the week
•    Prep items (i e salads, dressings, deserts)
•    Learn to make stock
•    Learn meat fabrication (i e trim, and portion control)
•    Prepare garnishes 
•    Prep for menu 
•    Set up line for service 
•    Assist prep cooks 
•    Break down line, clean and restock after service
•    Knowledgeable about all menu items and product 
•    Safely operates all machinery and tools (i e slicer, knives)
•    Rotate and change inserts 
•    Date and label each and every item 
•    Clean all stand up coolers and coolers on line 
•    Clean and organize the walk-in cooler and freezer
•    Help in the clean-up of dishwashing area when required 
•    Maintains and wears uniform correctly and maintains a well-groomed appearance
•    Adhere to all QBRC Personnel Policies and Procedures, Title 97 Policy, and HR Standard Operating Procedures 
•    The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position
•    The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor
Late night:
•    Maintain the station in safe and sanitary condition
•    Stock all items required of the station to the average needs associated with day of the week
•    Prep items (i e mushrooms, tomatoes, lemons and onions)
•    Learn to make stock
•    Prepare garnishes 
•    Assist prep cooks 
•    Restock line coolers (i e deep fryer items, appetizers, mayo, nacho station and kid menu)
•    Break down line, clean and restock after service
•    Put away soups 
•    Clean hotbox from EDR
•    Lock up walk-in coolers, line coolers, bistro cooler, EDR coolers 
•    Knowledgeable about all menu items and product 
•    Safely operates all machinery and tools (i e slicer, knives)
•    Rotate and change inserts 
•    Date and label each and every item 
•    Clean all stand up coolers and coolers on line 
•    Clean and organize the walk-in cooler and freezer
•    Help in the clean-up of dishwashing area when required 
•    Maintains and wears uniform correctly and maintains a well-groomed appearance
•    Adhere to all QBRC Personnel Policies and Procedures, Title 97 Policy, and HR Standard Operating Procedures 
•    The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position  
•    The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor 
Broiler:
•    Maintain the station in safe and sanitary condition
•    Stock all items required of the station to the average needs associated with day of the week
•    Prep items (i e potatoes, salsa, sauces, and meats)
•    Ability to make stock 
•    Meat fabrication (i e trim, and portion control)
•    Prepare garnishes 
•    Prep for menu 
•    Set up line for service 
•    Assist prep cooks 
•    Break down line, clean and restock after service
•    Knowledgeable about all menu items and product 
•    Safely operates all machinery and tools (i e slicer, knives)
•    Rotate and change inserts 
•    Date and label each and every item
•    Clean and maintain the broiler 
•    Clean all stand up coolers and coolers on line 
•    Clean and organize the walk-in cooler and freezer
•    Help in the clean-up of dishwashing area when required 
•    Maintains and wears uniform correctly and maintains a well-groomed appearance
Cooks are required to be ready for service at scheduled time which means on the cooking line and all prep is completed.  For further explanation of job duties and responsibilities, please refer to prep list standards, or ask your supervisor 
PHYSICAL/MENTAL REQUIREMENTS: (Constantly, Frequently, Occasionally)
While performing these job duties, the employee is regularly required to:
•    Must be able to work in a stationary position for long periods of times (up to 5 hours) 
•    Must be able to work and be flexible with all shifts, weekends, and holidays  
•    Must possess the ability to access all areas of the kitchen, the ability to move frequently and freely about facility 
•    Must be able to withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs without restriction 
 

Qualifications

QUALIFICATIONS: (Include equipment knowledge/use)
Required:

• Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.
• Must be able to communicate, read, write, and speak English effectively
• Kitchen equipment to be operated, but not limited to are: Flat grill/griddle, pasta well, steam table, browning oven, cheese chopper/grater, steam jacketed kettle, ovens, top burners, slicer, broiler, steamer, and knives with demonstrable skills.
• One (1) year of progressive experience working on line in a restaurant and/or combined QBRC kitchen training/experience.

LICENSE REQUIREMENTS:

• Valid Food Servers Permit
• Valid Tribal Non-Gaming Badge

Salary : $17 - $22