TEAM MEMBER DINING ROOM COOK

Tdr Cook

The TDR Cook is responsible for preparing and serving high-quality, nutritious meals for Team Members in a fast-paced environment while maintaining excellent standards of safety, cleanliness, and hospitality. This role focuses on following established menus and recipes, ensuring food is cooked, held, and served at proper temperatures, and creating a welcoming dining experience for all staff. The TDR Cook plays a vital role in caring for Team Members by providing consistent, timely meals that support their well-being and satisfaction. Maintaining a clean, organized workspace and collaborating with the kitchen team are essential to success in this position.

Essential Functions:

• Responsible for redefining 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 to prepare and cook high-quality dishes to presentation standards.
• Maintain consistency in taste, quality, and appearance across all menu items.
• Follow all food safety, sanitation, and kitchen procedures.
• Keep workstations clean, organized, and properly stocked during service.
• Receive and put away food deliveries and groceries.
• Minimize waste through proper preparation, storage, and portion control.
• Exhibit knowledge, understanding, and application of various cooking techniques.
• Operate all required kitchen equipment, including but not limited to: slicer, steamer, deep fryer, ovens, stove, wok, broiler, grill, mixer, kettle, and flat top.
• 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.

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 in all required knife skills and cooking techniques via a test administered by a GRC Chef.
• 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

Work Conditions:

Work is typically in an area which may be unusually hot, cold, noisy, and may contain second-hand smoke. Work may be performed in small areas with a 3 ft. wide access. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. Constant contact with fellow Team Members and Guests.