Cook II - Fine Dining

Cook II Fine Dining

The Cook II Fine Dining prepares and cooks advanced fine dining style food orders including meat, fish, poultry, and related items in a prompt and accurate manner. Ensures food is of proper quality, taste and presentation when prepared or served to guests.

Responsible for the preparation of hot and cold food items. Checks prep list, inventory on hand against projected needs to determine production.

Prepares and cooks food orders, including meat, fish, poultry, and related items according to prescribed menus or recipes in a prompt and accurate manner.

Possess skills needed to operate equipment - chargrill, fryers, salamander, range, ovens, steamers, specialty cooking tools and utensils- smoker, vacuum machine, Robo Coupe, and blenders.

Possess specialized skills to prepare a range of food butchering and portioning, sauting, preparing pasta, fish, seafood, game, and fowl. Plate and decorate desserts.

Prepares food that is elevated in appearance.

Observes and tests food being cooked by taste, aroma and temperature using a thermometer to determine that food is cooked properly.

Maintains high standards of quality and appearance for all food prepared and served.

Understands and maintains consistency of product and quality assurance.

Ensures proper storage of product by checking storeroom, walk-ins, freezer, and other areas to ensure maximum product shelf life is maintained.

Checks recipes for specific storage procedures and requirements.

Ensures all food items are properly covered, dated, and rotated to obtain proper quality control.

Checks par levels to determine variety and quantity of food products required per shift as well as the set-up for the following shift.

Stocks and maintains proper inventory level of food supplies, ingredients, and other consumables on the menus.

Understands and practices food safety and sanitation procedures.

Maintains and operates kitchen equipment properly.

Setups and restocks kitchen.

Breaks down, cleans, sanitizes, and reassembles all food preparation equipment after each use.

Exhibits competency with knife handling skills, executing accuracy at an accelerated pace.

Communicates product needs. Alerts Sous Chef when product levels are low, so that new product can be ordered.

Follows the recipes developed by the Sous Chef.

Maintains knowledge of flavoring and seasoning.

Ensures that a clean, safe, hazard-free work environment is maintained.

Maintains knowledge of current marketing promotions and/or special events.

Adheres to all company and department policies, procedures, and standard operating guidelines.

Performs other duties as assigned.

Does not provide supervision to other team members.

High school diploma or general education degree (GED).

Food Handler's Certificate required.

Must be age 21 years of age or older.

2 to 3 years of restaurant production/cooking experience required.

1 to 2 years of fine dining experience preferred.

Demonstrated knowledge of char-grill, range, steamer, salamander, fryers, and oven use.

Demonstrated knowledge of knife and culinary skills.

Knowledge of basic butchering of meat and fish, salad, and cold food preparation.

Good verbal, written and interpersonal communication skills.

Ability to adjust to and manage change effectively.

Must be dependable, timely and have high attention to detail.

Previous working knowledge of Point of Sales (POS) system preferred.

Ability to work in a professional high-pressure environment while demonstrating and maintaining good personal relation/people skills and a positive attitude.

Must be able to work flexible hours during the day or evening including weekends, holidays, and all blackout dates.

The Viejas Band of Kumeyaay Indians is an equal opportunity employer. Consistent with tribal and federal law, the Viejas Band of Kumeyaay Indians applies Native American preference in hiring.