21-302 Kuchu Cook II at Ute Mountain Casino Hotel Resort

Towaoc, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Apr, 26

Salary

16.82

Posted On

04 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Culinary Skills, Food Safety, Sanitation, Quality Control, Team Collaboration, Adaptability, Attention to Detail, Cooking Techniques, High-Volume Kitchen Experience, Recipe Specifications, Kitchen Maintenance, Food Handling, Equipment Management, Stock Rotation

Industry

Gambling Facilities and Casinos

Description

Job Details Job Location: TOWAOC, CO 81334 Position Type: Full Time Salary Range: $16.82 Job Shift: Any Summary/Objective The Cook 2 is a skilled culinary professional responsible for preparing, cooking, and seasoning food items according to recipe specifications. This position requires proficiency in multiple cooking techniques and stations, contributing to the overall efficiency and success of kitchen operations. The Cook Level 2 ensures the quality, consistency, and safety of food while maintaining a clean and organized work environment. With a focus on food safety, team collaboration, and culinary skill development, this role plays an integral part in delivering high-quality meals in a fast-paced, high-volume kitchen setting. Key Accountabilities Food Preparation & Cooking Prepares, cooks, and seasons all food items accurately and in a timely manner, following established recipe standards to ensure consistency and quality for each order. Prepares a wide range of dishes, including soups, salads, appetizers, sandwiches, entrees, breakfast items, and desserts. Culinary Skill Development Demonstrates skills in various cooking methods, including grill, broiler, saucier, and large-quantity cooking, according to recipe specifications. Shows proficiency in handling multiple cooking stations and the ability to adapt to a fast-paced kitchen environment. Food Safety & Sanitation Adheres to kitchen maintenance and sanitation policies in compliance with ServeSafe Certification practices. Cleans and maintains assigned kitchen stations, equipment, and food preparation areas, ensuring all work surfaces are sanitized and safe for food handling. Filters deep fryers when needed and as directed by the Sous Chef. Food Production & Quality Control Controls food production by following proper cooking methods, ensuring correct cooking times and temperatures, and maintaining food quality and consistency. Monitors the freshness of food and ingredients, ensuring proper storage and rotation of stock to minimize waste and maintain quality. Station & Equipment Management Maintains assigned kitchen stations and equipment in a clean, sanitary, and safe working condition. Performs routine checks to ensure kitchen tools and equipment are functioning properly and safely, addressing any maintenance issues promptly. Team Collaboration & Adaptability Works effectively as part of a team, adapting to different cooking stations, such as Production, Butchering, Grill/Broiler/Sauté, Fry, and Garde Manger/Pantry, as needed. Responds flexibly to changes in the work environment and ensures tasks are completed efficiently without compromising quality. Regulatory Compliance & Company Policies Follows all company policies, departmental guidelines, and regulatory requirements related to food handling, kitchen operations, and safety. Adheres to attendance guidelines and ensures compliance with departmental and company standards. Qualifications 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 2 years of experience in a similar culinary position required. Experience in a high-volume kitchen environment and proficiency in multiple kitchen stations preferred. Knowledge, Skills, and Abilities (KSAs) Strong knowledge of various cooking methods and techniques. Understanding of food safety regulations and sanitation practices (ServSafe or equivalent preferred). Ability to work efficiently and effectively in a fast-paced kitchen environment. Strong attention to detail and ability to maintain consistency in food quality and presentation.

Responsibilities

The Cook II is responsible for preparing, cooking, and seasoning food items according to recipe specifications while ensuring quality and safety. This role requires proficiency in multiple cooking techniques and maintaining a clean work environment.