Seasonal Cook III- Makai

A Cook 3 will accurately and efficiently prepare, portion, and present a variety of 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

·         Preps and assembles cold food to order based on recipes, SOPs, and verbal instruction by the room chef, sous chef, and/or manager on duty.

·         Preps and assembles cold 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 preps, assembles, and presents food according to instructions, recipes, and SOPs.

·         Can use a toaster to toast breads, bagels and various food items applicable to a toaster. Can use a microwave oven to heat cold items that may be specific to a recipe such as but not limited to pre-cooked chicken for a chicken Caesar salad.

·         Can proficiently perform the position responsibilities of a 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: Removing hot food items from hot holding boxes to be placed in a hot holding well. Panning up food that will be cooked by a cook 2 or cook 1. Transferring hot and/or cold food items to and from various cooking and/or serving vessels. Prep and assemble cold food in an ala carte style of service, banquet/catering style of service, buffet style of service, and/or in a preparation/ingredient room/butcher shop.

·         Carving hot and cold food items once properly trained.

·         Line service in a buffet setting with the ability to restock the buffet line as needed with hot and cold food items while keeping the buffet line clean and organized.

·         Use various kitchen equipment required to perform job duties including but not limited to knives, blenders, mixers, robot coupes, microwaves, toasters, handheld torches for finishing items such as crème brulee.

·         Keep all workstations clean, sanitary, and organized at all times.

·         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.

Essential Functions

·         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.

Requirements

·         High School diploma or equivalent preferred.

·         1 years’ experience in a pantry or prep kitchen preferred.

·         Intermediate knife skills preferred.

·         The ability to communicate, read, and comprehend the English language.

Benefits

• Paid Time Off
• Training & Development
• Free Meal while on shift