Server/Cook II - Oyster Bar

Job Description

Job Description

The Cook II – Oyster Bar is a mid-level cook responsible for preparing a variety of menu items including soups, sandwiches, sauces, and medium-complexity entrées in accordance with established culinary standards. This position ensures food is prepared according to recipe, presentation, and safety standards while maintaining a clean and organized work environment. Working under the direction of the Cook I and Sous Chef, The Cook II demonstrates solid cooking skills, organization, and attention to detail while assisting with training and supporting Cook III team members to ensure efficient daily operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Prepares food items in a timely, sanitary, and accurate manner according to established recipes and presentation standards.
• Takes food and beverage orders directly from guests seated at the Oyster Bar, ensuring accuracy and providing attentive, professional service.
• Prepares, handles, and serves alcoholic beverages in compliance with all applicable laws, safety standards, and regulatory requirements.
• Cuts, trims, and dices meats and vegetables, and skillfully shucks oysters to support efficient and high-quality food service.
• Provides prompt, courteous, and professional guest service, ensuring a positive and engaging dining experience.
• Accurately enters guest orders into the POS system and processes transactions, including cash, credit, and comped items.
• Verifies guest identification to ensure compliance with alcohol service laws and adheres to all ABC regulations, RBS training standards, and internal policies.
• Maintains cleanliness and organization of the kitchen, workstations, and storage areas, including walk-in coolers.
• Follows established portion control guidelines and food safety procedures in alignment with Food & Beverage standard.
• Replenishes supplies and ingredients throughout the shift to support continuous and efficient operations.
• Adheres to all company policies, safety regulations, and sanitation standards.
• Collaborates with team members to ensure smooth workflow and timely service during high-volume periods.
• Performs other job-related duties as assigned.

SUPERVISORY RESPONSIBILITIES:
This position does not have direct supervisory responsibilities but may provide guidance or support to other team members.

QUALIFICATIONS:

• Strong culinary skills, including professional knife handling and seafood preparation.
• Knowledge of kitchen equipment operation, maintenance, and sanitation procedures.
• Ability to deliver exceptional guest service and interact professionally with guests.
• Ability to operate a Point of Sale (POS) system accurately.
• Ability to multitask and remain organized in a fast-paced kitchen and guest-facing environment.

EDUCATION and/or EXPERIENCE:

• High school diploma or equivalent preferred.
• Culinary coursework or formal kitchen training is preferred.
• Food Handler Certification required or must be obtained upon hire.
• Minimum of 2 years of experience in a professional kitchen, with at least 1 year in seafood preparation or a high-volume environment.
• Skilled in basic and intermediate cooking techniques, including grilling, sautéing, and shellfish handling.
• Ability to follow recipes and plating standards while maintaining food quality and consistency.
• Knowledge of food safety, sanitation practices, and seafood storage procedures.
• Ability to work efficiently as part of a team in a fast-paced, upscale kitchen.
• Prior experience in a casino, resort, or seafood-focused dining venue is preferred.

LICENSES, CERTIFICATES, REGISTRATIONS:

Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required.

LANGUAGE SKILLS:

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Communication Skills: Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house staff, managers, vendors, and leadership; responsible for providing direction, managing prep and execution, and ensuring consistency in food quality and service.
• Lifting and Carrying: Frequently lifts and carries heavy pots, food containers, kitchen equipment, and bulk ingredients weighing up to 50 pounds; may require overhead lifting and frequent movement of stock.
• Manual Dexterity: Constantly uses hands and fingers to handle knives, cooking utensils, food prep tools, and plating components with precision and control in a high-volume kitchen environment.
• Mobility: Continuously moves throughout the kitchen, prep areas, coolers, and service line; requires standing, walking, bending, lifting, and reaching for extended periods during preparation and service times.
• Stationary Work: Rarely seated; this position is primarily performed on foot during operational hours, including during meal service, prep, and inspections.
• Tool Operation: Frequent use of commercial kitchen equipment including ovens, grills, fryers, slicers, mixers, knives, and sanitation tools; responsible for ensuring safe operation and cleanliness of all kitchen tools.
• Visual Acuity: Requires near and far vision to inspect food quality, monitor presentation and cleanliness, read prep lists and recipes, and ensure compliance with health and safety standards.
• Working Conditions: Routinely works in hot, humid, high-volume kitchen environments with exposure to sharp instruments, open flames, hot surfaces, and cleaning agents. Regular exposure to a smoking environment while transitioning through casino or public areas.

WORK ENVIRONMENT:

This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions.

WORKING HOURS:

Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends.

EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE:

Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin.

We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.