21-301 Kuchu Cook III at Ute Mountain Casino Hotel Resort

Towaoc, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Mar, 26

Salary

0.0

Posted On

18 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Culinary Skills, Food Safety, Sanitation, Quality Control, Food Production, Station Management, Team Collaboration, Adaptability, Communication, Cooking Techniques, Ingredient Freshness, Stock Rotation, Kitchen Maintenance, Recipe Specifications, High-Volume Cooking

Industry

Gambling Facilities and Casinos

Description

Job Details Job Location: TOWAOC, CO 81334 Position Type: Full Time Job Shift: Any The Cook 3 is a skilled culinary professional responsible for preparing, cooking, and seasoning a wide variety of food items according to recipe specifications. This position plays a vital role in ensuring the quality, consistency, and safety of all dishes served to guests, while maintaining a clean and efficient kitchen environment. The Cook 3 demonstrates proficiency across multiple cooking stations, including grill, broiler, sauté, and pantry, and works collaboratively with the kitchen team to meet food production goals. With a focus on both culinary skill development and adherence to food safety standards, this role provides the opportunity for growth in a high-paced, dynamic kitchen environment. Qualifications Food Preparation & Cooking Prepares, cooks, and seasons all food items accurately and in a timely manner, following recipe standards to ensure consistency and quality for each order. Prepares a variety of items, including soups, salads, appetizers, sandwiches, entrees, breakfast items, and desserts. Culinary Skills & Techniques Demonstrates proficiency in multiple cooking techniques, including but not limited to grade manager, broiler, saucier, and large-quantity cooking. Follows recipe specifications to ensure optimal taste and presentation, and assists with other cooking stations as needed. Food Safety & Sanitation Adheres to kitchen maintenance and sanitation programs in accordance with ServeSafe Certification practices. Inspects and cleans food preparation areas, equipment, and work surfaces to maintain a safe and sanitary food-handling environment. Filters deep fryers when needed and directed by Sous Chefs. Quality Control & Food Production Monitors food production processes, ensuring the proper cooking methods, cooking times, and temperatures are followed. Ensures sanitation, handling, and storage of prepared foods and leftovers are in compliance with food safety standards. Tracks ingredient freshness and monitors stock rotation to ensure the quality of food served. Station & Equipment Management Maintains assigned stations and equipment in clean, sanitary, and safe working conditions. Manages kitchen tools and equipment responsibly to support smooth operation and ensure safety. Must be adaptable to work across various cooking stations (e.g., Production, Butchering, Grill/Broiler/Sauté, Fry, and Garde Manger/Pantry) as needed. Team Collaboration & Adaptability Works collaboratively with the culinary team to achieve kitchen goals, maintaining effective communication and support for other staff. Adapts to a fast-paced, constantly changing work environment, demonstrating the ability to focus on the demands of the job while maintaining high standards of food quality and safety. Regulatory Compliance & Company Policies Follows all company policies, departmental guidelines, and regulatory requirements regarding food handling, kitchen operations, and safety. Adheres to attendance guidelines and ensures all tasks are completed according to standards. Qualifications General Must be at least 18 years old to obtain a UMUGC Non-Support License (required). Must be able to pass the UMUGC and CG background investigations (no financial crimes or other felonies). Education High School Diploma or equivalent required. Certifications Food handlers’ card preferred. Experience At least 1-3 years of experience in a similar culinary position required. Experience in a high-volume kitchen environment preferred. Familiarity with multiple kitchen stations (e.g., grill, sauté, fry, Garde manger) required. Knowledge, Skills, and Abilities (KSAs) Strong culinary skills with knowledge of various cooking techniques. Knowledge of food safety standards and sanitation practices. Ability to work efficiently and adapt to fast-paced kitchen environments. Good communication and teamwork skills to support kitchen operations

Responsibilities

The Cook 3 is responsible for preparing, cooking, and seasoning a variety of food items while ensuring quality and safety standards are met. This role involves working across multiple cooking stations and collaborating with the kitchen team to achieve food production goals.