Cook I - Zhen Bang Noodle - Seasonal

Cook 1

A Cook 1 will accurately and efficiently prepare, portion, cook from scratch, and present a variety of hot and/or cold food items for various meal periods in various outlets/preparation locations according to the outlet/preparation location recipes and SOPs and within current health and safety standards set forth by Ocean Casino, local, state, and federal regulatory agencies.

Position Responsibilities

• Prepares and cooks food from scratch to order based on recipes, SOPs, and verbal instruction by the room chef, sous chef, and/or manager on duty.
• Prepares and cooks food in an ala carte style of service, banquet/catering style of service, and buffet style of service.
• Provides the highest quality of food and service to customers on Ocean Casino property and/or at offsite events representing Ocean Casino at all times.
• Reads food orders and/or receives verbal instructions on food required by guests and prepares, cooks, and presents food according to instructions, recipes, and SOPs.
• Proficient in saut, grilling, searing, frying, braising, blanching, boiling and poaching. Proficient in using standard kitchen equipment including but not limited to open flame burners, open flame grills, flat top grills, broilers, salamanders, fryers, steamers, steam jacketed kettles, tilt skillets, convection ovens, combi ovens, induction cookers, fryers, mixers, blenders, robot coupes, and burr mixers.
• Comprehensive understanding of how to gauge proper cooking temperatures per guests request, recipes, SOPs, local, state, and federal regulatory agencies, or verbal instruction by room chef, sous chef or manager on duty for proteins including but not limited to: beef (rare, medium rare, medium, medium well, well done) poultry, lamb (rare, medium rare, medium, medium well, well done), fish and shellfish, pork, eggs.
• Comprehensive understanding of how to gauge proper cooking temperatures per guest's request, recipes, SOPs, local, state, and federal regulatory agencies, or verbal instruction by room chef, sous chef or manager on duty for vegetables and starches.
• Can proficiently perform the position responsibilities of a cook 2, cook 3 and kitchen runner.
• Can work independently with limited to no supervision for various periods of time adhering to all position responsibilities listed.
• Keep all workstations clean, sanitary, and organized at all times.
• May perform other duties and responsibilities as assigned.

Essential Functions

• Able to read, convert recipes according to production requirements
• Continuous standing, walking for long periods
• Periodically pushing and pulling heavy carts and lifting products in proper storage areas
• Ability to work in contrasting hot and cold areas
• Lift food items sometimes as heavy as 50 lbs.
• Repetitive heavy lifting