Line Cook at Little Creek Casino Resort

Description

SUMMARY

Prepares and cooks family style meals for guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Cooks foodstuffs in quantities according to menu and number of persons to be served.
• Slices roast such as beef, veal, pork, and lamb for cold plates or sandwiches.
• Prepares sandwiches for pantry service outside of meal hours.
• Bakes breads and pastry. Cuts meat.
• Prepare food showpieces.
• Mixes sauces and various seafood such as crab, lobster, and shrimp to prepare cocktails.
• Assists in menu planning taking advantage of foods in season and local availability.
• Assists the Kitchen Manager in ordering supplies and keeps records and accounts.
• Assists the Kitchen Manager in directing the activities of one or more workers who assist in preparing and serving meals.
• Assists the Kitchen Manager in coordinating activities of Main Kitchen to effect operational efficiency and economy.
• Assists the Kitchen Manager in training and developing staff on techniques, equipment, recipes, preparation methods and presentation.
• Assists the Kitchen Manager in developing food lists and ensures that sufficient items are ordered weekly; eliminates or adds items to list at the direction of the Kitchen Manager.
• Responsible for regulatory compliance in assigned areas of responsibility.
• Observes workers and patrons to ensure compliance with OSHA standards and regulations.
• Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.
• Other duties may be assigned.

SUPERVISORY RESPONSIBILITIES:

This position has no supervisory responsibilities.

Requirements

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION and/or EXPERIENCE:

• One year certificate from college or technical school
• OR six months related experience and/or training
• OR equivalent combination of education and experience.

LANGUAGE SKILLS:

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. 
• Ability to write routine reports and correspondence. 
• Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS:

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. 
• Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS:

• Class II gaming license issued from the Washing State Gaming Commission
• State of Washington Food Handler's Card

PHYSICAL DEMANDS:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and taste or smell. 
• The employee frequently is required to walk and talk or hear. 
• The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. 
• The employee must frequently lift and/or move up to 50 pounds. 
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT:

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
• While performing the duties of this job, the employee is frequently exposed to tobacco fumes. 
• The employee is regularly exposed to moving mechanical parts and extreme heat. 
• The employee is frequently exposed to fumes or airborne particles, extreme cold, and risk of electrical shock. 
• The noise level in the work environment is usually moderate to loud.