PREP COOK

Garde Manger Cook

The Garde Manger Cook is responsible for preparing a wide range of cold product using fresh, premium ingredients in accordance with established recipes and presentation standards. This role requires knife skills, attention to detail, and an understanding of culinary techniques to deliver exceptional finished product. The Garde Manger Cook ensures all food is prepared safely and efficiently and maintains cleanliness and organization in the kitchen. A commitment to excellence and consistency is essential in this position.

Essential Functions:

• Redefine hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
• Perform responsibilities in accordance with all Company standards, policies, and procedures.
• Read, understand, and follow standardized recipes and guidelines to prepare and meet high-quality production standards.
• Maintain consistency in taste, quality, and appearance across all prepped items.
• Follow all food safety, sanitation, and kitchen procedures.
• Keep workstations clean, organized, and properly stocked during service.
• Communicate effectively with Management and fellow culinary Team Members.
• Minimize waste through proper preparation, storage, and portion control.
• Exhibit knowledge, understanding, and application of all required techniques.
• Operate all required kitchen equipment, including but not limited to; slicer, salad spinner, mandolin, mixer, immersion blender, dehydrator and stove.
• Maintain a high level of personal grooming and uniform standards.
• Treat each Team Member with care, dignity, fairness, and respect in a professional manner while displaying and encouraging teamwork in the department.
• 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 time. Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.

Required Qualifications:

• Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
• Minimum of one (1) year culinary experience required.
• Demonstrated proficiency with all required knife skills and cooking techniques.
• Ability to identify standard kitchen equipment and ingredients.
• Working knowledge of weights, measures, and various cooking techniques.
• Ability to read, understand, follow, and execute standardized recipes.
• Ability to manage time effectively with minimal supervision.
• Must possess or obtain a California Food Handlers Certification.
• Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.

Physical Requirements:

• Dexterity: full use of arms and hands to hold, grab, pick up objects up to 7 hours/ day 88% of shift
• Standing: unassisted up to 7 hours/day for 88% of the shift
• Walking: up to 7 hours/day for 88% of the shift
• Bending: 2 hours/day for 25% of the shift
• Twisting: 2 hours/day for 25% of the shift
• Climbing: including ladders, less than 1 hour/day for 13% of the shift
• Kneeling: 1 hour/day for 13% of the shift
• Squatting: 1 hour/day for 13% of the shift
• Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift
• Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift
• Reaching: above the shoulders with the use of arms for 1 hour/day for 13% of the shift