Line Cook I - Ocean Shores, United States - Quinault Beach Resort and Casino

Quinault Beach Resort and Casino Ocean Shores, United States

3 weeks ago

Description

Job Details

Job Location
QBRC - Ocean Shores, WA

Position Type
Full Time

Education Level
None

Salary Range
$ $21.60 Hourly

Travel Percentage
None

Job Shift
Swing Shift

Job Category
Restaurant - Food Service

Description

Job Purpose:

Position demands an individual that is a hard worker under adverse and changing conditions. This individual must be organized and focused due to changing work requirements. The Line Cook must be knowledgeable and talented to work required stations. The position requires ability to produce a quality product on a consistent basis, according to recipes and guidelines established by the Executive Chef. The cook must be quick to respond to customer requests, be able to work as a team and be able to follow direction. The cook will always be responsible for the cooking line and completing other regularly assigned work duties.

Essential Job Functions:

Provide excellent customer service for all internal and external customers of the Casino operations at all times and in all activities. Establish and maintain effective working relationships with all internal and external customers of the Quinault Beach Resort and Casino operations. Develop solutions for customer concerns and continual focus on customer service as our top priority.

Line Cook I Pantry, Fry station, Broiler and Late night/closing

Pantry/Fry Station:

Maintain the station in safe and sanitary condition
Stock all items required of the station to the average needs associated with day of the week
Prep items (i.e. salads, dressings, deserts)
Learn to make stock
Learn meat fabrication (i.e. trim, and portion control)
Prepare garnishes
Prep for menu
Set up line for service
Assist prep cooks
Break down line, clean and restock after service
Knowledgeable about all menu items and product
Safely operates all machinery and tools (i.e. slicer, knives)
Rotate and change inserts
Date and label each and every item
Clean all stand up coolers and coolers on line
Clean and organize the walk-in cooler and freezer
Help in the clean-up of dishwashing area when required
Maintains and wears uniform correctly and maintains a well-groomed appearance
Adhere to all QBRC Personnel Policies and Procedures, Title 97 Policy, and HR Standard Operating Procedures.
The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor

Late night:

Maintain the station in safe and sanitary condition
Stock all items required of the station to the average needs associated with day of the week
Prep items (i.e. mushrooms, tomatoes, lemons and onions)
Learn to make stock
Prepare garnishes
Assist prep cooks
Restock line coolers (i.e. deep fryer items, appetizers, mayo, nacho station and kid menu)
Break down line, clean and restock after service
Put away soups
Clean hotbox from EDR
lock up walk-in coolers, line coolers, bistro cooler, e.d.r. coolers
Knowledgeable about all menu items and product
Safely operates all machinery and tools (i.e. slicer, knives)
Rotate and change inserts
Date and label each and every item
Clean all stand up coolers and coolers on line
Clean and organize the walk-in cooler and freezer
Help in the clean-up of dishwashing area when required
Maintains and wears uniform correctly and maintains a well-groomed appearance
Adhere to all QBRC Personnel Policies and Procedures, Title 97 Policy, and HR Standard Operating Procedures.

Qualifications

Required:

Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.
Must be able to communicate, read, write, and speak English effectively
Kitchen equipment to be operated, but not limited to are: Flat grill/griddle, pasta well, steam table, browning oven, cheese chopper/grater, steam jacketed kettle, ovens, top burners, slicer, broiler, steamer, and knives with demonstrable skills.

Line Cook I

One (1) year of progressive experience working on line in a restaurant and/or combined QBRC kitchen training/experience

Line Cook II

Two (2) years experience working on line in a restaurant serving breakfast, lunch & dinner, OR completion of Line Cook II checklist/training list

Knowledge of inventory control

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