Must be at least 21 yrs of age, able to pass drug screen and background check
Prepares food to be served within the outlets according to the standards set forth based on proper presentation methods and service standards. Cook III prepares meals based on established specific recipes and number of guests being served. Responsible for ensuring all food and sanitation standards established by Augustine Casino are fulfilled. Food Safety Understanding – Advanced Level
High School Diploma/GED. Must possess a basic command of the English Language to include speaking, reading and writing.
WORK EXPERIENCE REQUIREMENTS
Must be 21 years of age or older. Minimum of (3-5) years cooking experience in a fast pace environment. Possess oral and written communications skills, exercises good judgment and
professionalism in handling all matters as it pertains to the preparation and handling of food. Good math and organizational skills.
Food Handlers Card required
POSITION DUTIES (ESSENTIAL FUNCTIONS, INCLUDE % OF TIME)
80% In all daily activities every Team Member is required to provide outstanding customer service to guests and all internal Team Members. Golden Service Standards. Review work procedures and operational problems in order to determine ways to improve service, performance and/or safety.
Primary duties and responsibilities in mastering the Cook III position:
Prepares soups, dressings, stocks, and sauces according to recipe for Café 54 and Menyikish. Required to differentiate between cuts of meats. Seasoned Cook III can easily estimate food consumption and requisition or procure the correct food(s) from storage. Inspects food for proper cooking standards, responsible for checking the temperature of all foods and steaks with thermometers.
Food pre experience: Comfortable and knowledgeable of: Sautéing, Blanching, Braising, Baking, Broiling, Frying – pan frying, Stir Frying Glazing, Grilling and Roasting. Cook III is knowledgeable in regulating temperature of ovens, broilers, grills and roasters. Season and cook food according to recipes or personal judgment and experience. Wash, peel, cut, de-seed fruits and vegetables to prepare them for consumption. Weigh, measure and mix ingredients according to specification on all recipes using various kitchen utensils and equipment. Inspects food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. Grill, deep fry, bake, broil and sauté raw and prepped foods. Measure and assemble ingredients and cook all items according to specific recipe and menu guidelines. Maintain cooking line in clean, sanitary and safe manner. Stock/restock items on line according to specifications. Participates in keeping stocking area free of debris, cleaned and organized. Wash and clean raw food products. Peeling, dicing, shredding and slicing food products using knives and/or commercial equipment. Observant of all safety regulations surrounding work area. Follows all health standards and guidelines established. Cook III always reviews their work, procedures used in order to determine ways to improve service and/or safety. Responsible for keeping stock room free of debris, clean and organized.
20% Assist other co-workers as needed – The Cook III possess all skills of Cook II and Cook I. Will step in the roll of any station within Café 54 and or Menyikish as needed.
* This job description is not intended to be an exhaustive list of all duties. Team Members may perform other related duties as assigned.