Senior Line Cook

Position Summary:
The Steakhouse Senior Line Cook specializes in cooking tasks such as grilling, sautéing, roasting, meat fabrication, and cold food preparation using high-cost food inventory. This position demonstrates an elevated proficiency in culinary production procedures, sanitation practices and guest service. The Steakhouse Senior Line Cook also supports the Executive Chef, Room Chef and/or the Sous Chef. In cooperation with Chefs, the Senior Line Cook explores new and exciting culinary techniques and presentations; leverages inspiration from industry trends, seasonality, ethnic and international cuisine, searches for opportunities to infuse creativity into the development process, evolves cooking styles throughout the team. Responsibilities include enforcing all initiatives given, overseeing production responsibilities, and providing service to guests and Team Members in
a professional, efficient and courteous manner while maintaining a clean, attractive environment, in accordance with all Company standards, policies and procedures.
Essential Functions:

• Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
• Exhibit knowledge, understanding, and application of various cooking techniques.
• Prepare base sauces, stocks, and soups.
• Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle and flat top.
• Train apprentice cooks in food production and proper equipment usage.
• Maintain a high level of personal grooming and uniform standards pursuant to Graton Resort & Casino's policies and behave in a positive and professional manner.
• Know where the MSDS booklet is for your area and display knowledge of all emergency procedures.
• Treat each Team Member with care, dignity, fairness, and respect in a professional manner while displaying and encouraging teamwork in the department.
• Communicate on a consistent basis with all managers. Keep them abreast of all department activities.
• Attend daily Team Member huddles and look at the communication boards for pertinent information.
• Follow Recipe Book and Guidelines and have all necessary supplies to provide consistency and quality for exceptional Guest Service.
• Maintain cleanliness, safety, and sanitation standards in accordance with department policies, and those of the Department of Health.
• Ensure that the kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if the kitchen and equipment are not in good working order.
• Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production. Majority of the production will by frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, eggs, vegetables, and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats, and cheese for guest services according to Graton Resort & Casino's standards and specifications. Majority of the production will be to maintain appearance and cleanliness of related work areas and keep items stocked, such as, cold salads, sandwiches, cold displays, desserts, salad dressings, sliced deli meats, fish, eggs, vegetables, and poultry for guest services according to Graton Resort & Casino's standards and specifications.

• Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
• Minimum of two (2) years culinary experience required.
• Demonstrated proficiency in braising, sautéing, broiling, poaching, meat fabrication, roasting and cold food preparation via a test administered by a GRC Chef.
• Ability to identify pan types and knife types.
• Ability to demonstrate basic knife skills and different knife cuts.
• Working knowledge of weights, measures and various cooking techniques.
• Ability to manage time effectively with minimal supervision.
• Must be able to handle a flexible schedule.
• Ability to work independently within established procedures.
• Adhere to all policies and procedures as set forth by the Director of Food Operations.
• Must demonstrate sound judgment and mature decision-making.
• Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards. Food Safety/Sanitation/HACCP/OSHA Guidelines
• Must be able to demonstrate and ensure that the department is within HACCP guidelines.
• Must ensure and comply with a safe and hazard-free work environment according to the Department of Health and OSHA regulations.