Cook (Levels I, II & III)

Cook PositionThe Cook position is a progressive culinary role responsible for the preparation, production, quality, and presentation of food items across all assigned food and beverage outlets. Cooks at all levels support daily kitchen operations by following approved recipes, maintaining sanitation and safety standards, and contributing to an efficient, team-oriented work environment.As competency and experience increase, the role expands from entry-level food preparation and line support (Cook I), to independent station execution and mentoring (Cook II), to advanced food production, quality control, and leadership support responsibilities (Cook III), including training, delegation, and operational oversight in the absence of kitchen leadership.Duties/ResponsibilitiesPrepare meats, seafood, poultry, vegetables, and other food items using various kitchen equipment such as ovens, grills, fryers, boilers, broilers, slicers, and steamers.Prepare and present menu items in accordance with standardized recipes, portion sizes, and guest specifications.Maintain consistent food quality, taste, and presentation standards across all outlets.Prepare food items and special orders in a timely manner to meet service and event deadlines, including BEOs and banquets.Participate in menu item planning, preparation, and presentation with culinary leadership.Maintain cleanliness and sanitation of workstations, equipment, storage areas, and all food outlets in compliance with health department regulations, Indian Gaming Health regulations, and Soboba Casino Resort standards.Properly label, date, store, rotate, and dispose of food items according to established procedures.Operate and maintain kitchen equipment safely and report unsafe conditions or equipment issues immediately.Maintain proper inventory levels, stock line stations, and assist with ordering and requisitioning as needed.Work collaboratively as a team player within the kitchen and across food and beverage outlets.Assist on the cook line to support daily service for dine-in guests and special events.Demonstrate working knowledge of menu offerings, ingredients, preparation methods, and proper garnishing and serving techniques.Maintain a positive attitude, punctuality, and consistent attendance aligned with business needs.Assist with training, mentoring, and development of Cook I team members.Provide guidance, direction, and task delegation to line cooks as assigned.Support scheduling, station rotations, break management, and side work completion.Assist management with coaching, documentation, and disciplinary actions as applicable.Communicate shift information effectively to oncoming team members.Learn and assist with inventory control and month-end inventory processes.Support overall kitchen operations in the absence of a Cook III or Sous Chef.Follow all departmental, casino, and safety policies and procedures.Maintain awareness of casino and department promotions, programs, and services.Perform special projects and other duties as assigned by leadership.Maintain confidentiality and protect company assets at all times.Education / QualificationsMinimum Requirements (Cook I – Entry Level) Must be 18 years of age or older.High School Diploma or GED preferred.Basic knowledge of knife use, kitchen equipment, and food safety standards.Ability to follow verbal and written instructions and work scheduled shifts, including weekends and holidays.Ability to work in a fast-paced, smoking environment.Intermediate Requirements (Cook II) Minimum 2–3 years of food preparation or cook experience.Good working knowledge of basic cooking fundamentals and sanitation standards.Ability to read recipes, BEOs, and food order tickets accurately.Effective verbal and written communication skills.Culinary Arts degree is a plus but not required.Advanced Requirements (Cook III) Must be 21 years of age or older.High School Diploma or GED required.Minimum 3–4 years of food preparation experience, including at least 2 years of line-level kitchen experience (or equivalent).Advanced knowledge of knife skills, kitchen equipment, sanitation, and food production.Basic computer skills for inventory, ordering, and reporting.Demonstrated leadership ability and experience training or supervising staff.Certifications, Licenses & Other RequirementsAbility to provide proof of eligibility to work in the United States.Ability to obtain and maintain a Soboba Tribal Gaming Commission license.Must pass required drug and/or alcohol testing.Must possess or obtain a Riverside County Food Handler's Card and/or ServSafe Certification upon hire.Soboba Casino Resort BenefitsFull-time team members are eligible to participate in a variety of group health and wellness benefits upon timely submission of appropriate enrollment forms. Coverage effective dates vary by plan and additional information will be provided to you during New Hire Orientation. Benefit offerings may change from time-to-time, but presently, Soboba Casino resort offers the following:401k PlanBasic Life Insurance (employer paid) with the option to purchase Supplemental Life InsuranceMedical available to employees at a significantly reduced cost. Dental & Vision paid for the employee.Employee Assistance ProgramWellness Program (Annual Health Fair, Wellness Education, and Incentive Programs)Paid Time OffSoboba Casino Resort Team Member Recognition$1,000.00 Sign on Bonus for Cook II & Cook IIIReward and Recognition Program (Quarterly, and Annually)Team member IncentivesDiscounted Team member mealDISCLAIMER:The information contained in this job description is intended to describe the general nature and level of work performed by Team Members within this classification. It is not intended to be an exhaustive list of all duties, responsibilities, qualifications, working conditions, or physical requirements associated with the position. Management reserves the right to modify, add, or remove duties and responsibilities as business needs dictate. The omission of specific statements regarding physical demands or work environment conditions does not exclude them from being required to perform the essential functions of the job.