Cook III - Fine Dining at USPI

Alpine, California, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

0.0

Posted On

12 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Meat Preparation, Fish Preparation, Poultry Preparation, Recipe Adherence, Food Testing, Temperature Monitoring, Quality Assurance, Inventory Management, Food Safety, Sanitation Procedures, Equipment Operation, Knife Handling, Expediting, Training

Industry

Description

GENERAL SUMMARY Prepares and cooks food orders including meat, fish, poultry and related items in a prompt and accurate manner. Ensures food is of proper quality, taste and presentation when prepared or served to the guests. Assists Sous chef with operational tasks including training, ordering, expediting and other duties as assigned. CORE SCOPE OF POSITION * Responsible for the preparation of all food items. Checks prep list, inventory on hand against projected needs to determine the items that are needed for the day. * Prepares and cooks food orders, including meat, fish, poultry and related items according to prescribed menus or recipes in a prompt and accurate manner. * Observes and tests food being cooked by taste, aroma and temperature using a thermometer to determine that food is cooked properly * Maintains high standards of quality and appearance for all food prepared and served. * Understands and maintains consistency of product and quality assurance. * Ensures proper storage of product by checking storeroom, walk-ins, freezer and other areas to ensure maximum product shelf life is maintained. * Checks recipes for specific storage procedures and requirements. * Ensures all food items are properly covered, dated, and rotated to obtain proper quality control and less waste. * Checks par levels to determine variety and quantity of food products required per shift as well as the setup for the following shift. * Stocks and maintains proper inventory level of food supplies, ingredients, and other consumables on the menus. * Understands and practices food safety and sanitation procedures. * Ensures that a clean, safe, hazard-free work environment is maintained. * Complies with company and departmental policies and standard operating procedures, and applicable governmental laws and regulations. * Maintains and operates kitchen equipment properly. * Setups and restocks kitchen. * Breaks down, cleans, sanitizes and reassembles all food preparation equipment after each use. * Exhibits advanced knife handling skills, executing accuracy at an accelerated pace. * Communicates product needs. Alerts Sous Chef when product levels are low, so that new product can be ordered. * Attends and supports all guest service training courses. * Maintains knowledge of current marketing promotions and/or special events. * Attends all Kitchen Staff Meetings as required. * Performs other duties as assigned. Hiring Preference: The Viejas Band of Kumeyaay Indians is an equal opportunity employer. Consistent with tribal and federal law, the Viejas Band of Kumeyaay Indians applies Native American preference in hiring. STYLE SERVICE COMMITTMENT All Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to – and upholding of --- these standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work! INTERACTION * Interacts with peer groups. SUPERVISION * Does not provide supervision to others.

Responsibilities

The Cook III is responsible for preparing and cooking all food orders, including meat, fish, and poultry, ensuring high standards of quality, taste, and presentation are met. This role also involves assisting the Sous Chef with operational tasks such as training, ordering, and expediting duties.