Job Description

The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements.

• Prepare, sautéed, broiled, fried, baked, and grilled food items in accordance with kitchen needs.
• Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs.
• Perform preliminary preparation work in a timely manner.
• Ensures ingredient supply levels are accurate.
• Move items from shelves to carts and transport to assigned stations for restocking purposes.
• Maintains the required par of food items in their assigned station from support areas throughout the property.
• Maintains a sanitary and organized work area.
• Understand proper safety and health codes and regulations and maintain them regularly.
• Ensure all areas assigned are clean and free of debris.
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Follows proper zoning procedures, returning/ storing product, and equipment to designated areas.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.
• Effectively communicates with other team members, including service and kitchen maintenance personnel, chefs, and managers.
• Verbally acknowledges chef’s instructions, responds in a professional manner.
• Assist with any other job-related duties that may be assigned.
• Follows management directives.

• Work requires effective communication in English, both verbal and written form in a professional manner.
• Work requires a minimum of one year experience as a cook.
• Work requires ability to work from a standing position for extended periods of time.
• Work requires a neat appearance with good personal hygiene.
• Work requires the ability to read, understand and follow recipes precisely.
• Work requires competent knowledge and compliance of local health codes.

ADDITIONAL REQUIREMENTS

• Loud, fast paced environment, multiple tasks to be handled under time constraint.
• Front-line cooks will have a great deal of direct public contact. Because this is a celebrity Chef concept, cooks will be held to a higher standard than cooks at other restaurants at this property.
• Requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift.
• Must be able to handle a heavy business volume in a timely manner.
• Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.

Pay: $24.00 per hour

Preference is given to qualified Rincon tribal members and members of other federally recognized tribes.

“Join us in our battle against boredom! Creativity, innovation and inspiration welcome!”
Are you ready to take a step in the fun direction? Join the team at the fourth largest resort property in San Diego County!

Why would you to want to join our team? At Harrah’s Resort Southern California, making grownups smile is what we do best, which is why we stack our dream team with passionate, energetic, Funmakers. It’s a place where creativity, innovation and inspiration are always welcome! We provide a funner (we are in Funner, California after all!) culture which encourages and celebrates people being the best that they can be. It’s a special environment that you can’t find anywhere else!