Line Cook I

Description

Job Purpose:

Position demands an individual that is a hard worker under adverse and changing conditions. This individual must be organized and focused due to changing work requirements. The Line Cook must be knowledgeable and talented to work required stations. The position requires ability to produce a quality product on a consistent basis, according to recipes and guidelines established by the Executive Chef. The cook must be quick to respond to customer requests, be able to work as a team and be able to follow direction. The cook will always be responsible for the cooking line and completing other regularly assigned work duties.

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

Pantry/Fry Station:

• 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, e.d.r. 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.

Qualifications

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.

Line Cook I

• One (1) year of progressive experience working on line in a restaurant and/or combined QBRC kitchen training/experience

Line Cook II

• Two (2) years experience working on line in a restaurant serving breakfast, lunch & dinner, OR completion of Line Cook II checklist/training list

Knowledge of inventory control

Salary : $17 - $22