Prep Grill Cook 2nd shift

This position supports the culinary team by maintaining consistency in food quality, adhering to portion and presentation standards, and assisting with the training of Cook II and Cook III team members. The Cook I upholds sanitation and safety standards while contributing to a positive and efficient kitchen operation. This role helps ensure food quality, presentation, and sanitation standards are consistently upheld, setting the example for teamwork, organization, and professionalism within the kitchen.
Prepares all food items in a sanitary, timely, and consistent manner according to recipes and specifications.
Prepares menu items using grilling, sautéing, and cooking techniques in accordance with department standards.
Assists in the training and mentorship of Cook II and Cook III team members.
Cuts, trims, and dices meats and vegetables using appropriate knife techniques.
Reads and accurately completes food orders using order tickets written in English.
Follows portion control and presentation guidelines to ensure quality and consistency.
Restocks workstation throughout the shift to maintain productivity and reduce downtime.
Maintains cleanliness and organization of all kitchen areas, including walk-ins and storage areas.
Adheres to all food safety, sanitation, and kitchen cleanliness protocols.
Supports the kitchen team by maintaining positive communication, teamwork, and a professional work ethic.
Strong understanding of safety, sanitation, and food handling procedures.
Ability to effectively train and support less experienced culinary staff.
Strong organizational skills and ability to work in a high-volume, fast-paced kitchen.
High school diploma or equivalent preferred.
Completion of a culinary arts program or formal kitchen training is preferred.
Food Handler Certification required or must be obtained upon hire.
Minimum of 3–5 years of experience in a professional kitchen, with at least 1 year in a high-volume or multi-station environment.
Ability to maintain food quality, presentation standards, and kitchen efficiency during peak service times.
Strong knowledge of food safety regulations, proper storage, and sanitation procedures.
Experience working collaboratively in a team environment and assisting with staff training.
Prior experience in a casino, resort, or quick-service/high-volume dining operation is preferred.

LICENSES, CERTIFICATES, REGISTRATIONS:

LANGUAGE SKILLS:

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. 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.
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.
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.
Continuously moves throughout the kitchen, prep areas, coolers, and service line; 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.
Routinely works in hot, humid, high-volume kitchen environments with exposure to sharp instruments, open flames, hot surfaces, and cleaning agents. 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:
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.