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Cook I
Kewadin Casinos
Michigan, USA
Full-time
Entry
Onsite
USD 16.2-16.2 hourly / hour
Discovered 1 weeks ago
Free
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The Cook I, under the direction of the Cook III is responsible for preparing and cooking all food products, including soups, sauces, hot entrees, pastas and vegetables in a timely fashion in quantities as business volume dictates. The position assists in preparing and cooking for banquets, employee meals, and other special functions; including food products for the buffet and the upkeep of the buffet. The position is responsible for providing attentive, cheerful, courteous, professional customer service to all customers, internal and external, striving to always exceed their expectations.
ESSENTIAL FUNCTIONS: (includes, but is not limited to, the following)
Maintain, consistent and attractive product presentation thru portion control, fresh and attractive garnishes and strict adherence to recipe standards.
Consult with Cook III, Restaurant Manager or Food Operations Manager on daily prep list and on all prep work to be done for the day and the following day.
Clean and restock workstation for following shift.
Prepare food items such as making cocktail sauce, tarter sauce, horseradish sauce, cutting lemons, etc.
Take temperatures each hour and logs information at end of shift.
Work closely with the other Cooks to let them know when food products are getting low on buffet.
Cook, fill and refill food products and keeps buffet neat and clean.
Carve a variety of roasted meat each night on buffet.
Maintain clean and appetizing buffet and ensures food is fresh.
Monitor temperatures and notifies management of issues.
Demonstrate safety, security, and hospitality.
Check all backups for food already in use on the buffet.
Check temperature and water content levels on all food holding equipment in use.
Inform the Lead Cook, Restaurant Manager or Food Operations Manager, on the status of the assigned prep work.
Date, label, and store all products in an efficient and sanitary manner.
Keep and maintain a high level of cleanliness and sanitation with equipment and workstation throughout shift.
Full Job Posting
POSITION SUMMARY
The Cook I, under the direction of the Cook III is responsible for preparing and cooking all food products, including soups, sauces, hot entrees, pastas and vegetables in a timely fashion in quantities as business volume dictates. The position assists in preparing and cooking for banquets, employee meals, and other special functions; including food products for the buffet and the upkeep of the buffet. The position is responsible for providing attentive, cheerful, courteous, professional customer service to all customers, internal and external, striving to always exceed their expectations.
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