Team Dining Room Cook (Part-Time)

Position Summary:

The TDR Cook is responsible for preparing and cooking high-quality food according to established recipes and standards, ensuring food is prepared and presented to the highest quality and in a timely manner, while adhering to strict health and safety regulations. This position is responsible for various tasks, including preparing ingredients, cooking menu items, and potentially ordering supplies, menu planning, and inventory management. Responsibilities are performed in accordance with all Company standards, policies, and procedures. This position will report directly to the TDR Sous Chef.

Essential Functions:

• Responsible for practicing, supporting, and promoting North Fork Mono Casino's culture and always demonstrating exemplary Service Standards. • Prepare ingredients by washing, chopping, slicing, dicing, mixing and seasoning ingredients according to recipes and standards, as well as prepare sauces, dressings, and other components needed for menu items. • Responsible for preparing a variety of dishes using different cooking methods and equipment like broilers, grills, fryers, and ovens . • Cook orders received from a computerized system, ensuring accurate preparation and timely delivery of meals, if applicable. • Maintain clean and sanitized workstations, follow food safety regulations, and ensure proper food handling and storage. • Responsible for ensuring the quality of the food, including checking for freshness, proper cooking temperatures, and presentation. • Work collaboratively and productively with Sous Chef and Chef. • Attend daily pre-shift meetings and communicate pertinent information to fellow Team Members. • Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the health department. • May be involved in menu planning, suggesting new dishes or variations based on expertise and experience. • May be responsible for basic maintenance and cleaning of kitchen equipment. • Have knowledge of where the SDS book is located and understand its contents. • Display knowledge of all emergency procedures. • Display and encourage teamwork in the department. • May assist with inventory management, monitoring stock levels, and reordering supplies as needed. • Other job-related duties as assigned.

Required Skills/Abilities:

• Must possess the ability to work hands on in any kitchen environment pertaining to a two-meal period and high-volume production in butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. • Ability to communicate effectively with Guests, Team Members and management in both written and verbal form. • Sound judgment and maturity in decision‐making ability, even when dealing with difficult situations. • Strong knowledge of cooking techniques, methods, and recipes. • Understanding food safety regulations and hygiene practices. • Ability to manage multiple tasks efficiently, especially in a fast-paced environment. • Ability to ensure accuracy in food preparation and presentation. • Willingness to learn new techniques and adapt to changing situations.