Steakhouse Cook at North Fork Mono Casino & Resort

Notarb, California, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Aug, 26

Salary

0.0

Posted On

02 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Grilling, Sautéing, Roasting, Frying, Broiling, Butchering, Baking, Food Safety, Plating, Inventory Management, Menu Planning, Kitchen Sanitation, Fine Dining Production, Communication, Time Management, Teamwork

Industry

Gambling Facilities and Casinos

Description

*** THIS POSITION IS TENTATIVELY SET TO START ON AUGUST 17, 2026 *** POSITION SUMMARY: The Steakhouse Cook is responsible for preparing and cooking high-quality food according to established recipes and standards, ensuring food is prepared and presented to the highest quality and in a timely manner, while adhering to strict health and safety regulations. This position is responsible for various tasks, including preparing ingredients, cooking menu items, and potentially ordering supplies, menu planning, and inventory management. Responsibilities are performed in accordance with all Company standards, policies, and procedures. This position will report directly to the Steakhouse Sous Chef. ESSENTIAL FUNCTIONS: * Responsible for practicing, supporting, and promoting North Fork Mono Casino's culture and always demonstrating exemplary Service Standards. * Prepare ingredients by washing, chopping, slicing, dicing, mixing and seasoning ingredients according to recipes and standards, as well as preparing sauces, dressings, and other components needed for menu items. * Execute various cooking methods such as grilling, sautéing, roasting, frying, and broiling. * Cook orders received from a computerized system, ensuring accurate preparation and timely delivery of meals. * Maintain clean and sanitized workstations, follow food safety regulations, and ensure proper food handling and storage. * Ensuring food is plated attractively and consistently, adhering to presentation guidelines. * Check the quality of ingredients and prepare dishes to ensure they meet standards for taste, appearance, and temperature. * Work collaboratively and productively with Sous Chef, Chef and all FOH and BOH Team Members. * Attend daily pre-shift meetings and communicate pertinent information to fellow Team Members. * Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the health department. * May be involved in menu planning, suggesting new dishes or variations based on expertise and experience. * May be responsible for basic maintenance and cleaning of kitchen equipment. * Have knowledge of where the SDS book is located and understand its contents. * Display knowledge of all emergency procedures. * Display and encourage teamwork in the department. * May assist with inventory management, monitoring stock levels, and reordering supplies as needed. * Other job-related duties as assigned. Required Skills/Abilities: * Must possess the ability to work hands on in any kitchen environment pertaining to a two-meal period and high-volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. * Ability to communicate effectively with Guests, Team Members and management in both written and verbal form. * Sound judgment and maturity in decision‐making ability, even when dealing with difficult situations. * Strong knowledge of cooking techniques, methods, and recipes. * Understanding food safety regulations and hygiene practices. * Ability to manage multiple tasks efficiently, especially in a fast-paced environment. * Ability to ensure accuracy in food preparation and presentation. * Willingness to learn new techniques and adapt to changing situations. MINIMUM QUALIFICATIONS: * High School diploma or GED preferred; some college or vocational training in the culinary field preferred. * Minimum of two (2) years of culinary experience required; experience in a full-service fine dining restaurant or steakhouse is preferred. * Current Food Handler certification required or ability to acquire one (employer will provide upon hire). * Must be able to obtain and maintain a Gaming License from the Tribal Gaming Commission, which includes passing a background investigation. * Must be at least 18 years of age. PHYSICAL REQUIREMENTS: * All work is performed on site in Madera, CA. * Requires manual dexterity to perform job related functions. * Requires a normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols. * Must be capable of lifting 50 lbs., push 150 to 250 lbs. on a pushcart, in/out of walk‐ins of --10 degrees to 140 degrees with or without assistance. * Requires the physical ability to stand for long periods of time, walk frequently, bend or reach a height of 6 feet with or without assistance. * Requires a normal sense of smell, taste, and touch. * Ability to work various shifts including days, evenings, weekends and graveyard and holidays. Work Conditions: Team Members will be in constant contact with fellow Team Members and Guests. Work includes the maintenance and care of the assigned work area. Work is typically in an area which may be unusually hot, cold, noisy, and may contain secondhand smoke. Work may be performed in a confined area. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling, and grasping. Work may be scheduled at various hours, including working overtime, and during evening, weekends, and holidays. Work may entail trained chemical usage. IMPORTANT NOTICES: * When selecting candidates for employment, qualified Native American applicants will be given preference over non-Native American applicants, provided they meet the minimum qualifications for the position. * This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.

Responsibilities

The Steakhouse Cook is responsible for preparing and cooking high-quality menu items according to established recipes and standards. They must maintain a clean, sanitized workstation while adhering to strict health and safety regulations.