Job Overview
Employment Type
Full-time
Work Schedule
Rotating Shifts
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Paid holidays
Job Description
Sycuan Casino Resort, located in San Diego County, is a renowned destination that combines luxury accommodations, world-class dining, entertainment, and gaming experiences. As part of the Sycuan Tribal Gaming & Entertainment enterprise, the resort prides itself on delivering exceptional service and quality to its guests. The Sycuan Casino Resort offers a dynamic and vibrant work environment with a commitment to excellence, offering employees the chance to grow professionally within a thriving hospitality industry. Sycuan's culinary team is central to the guest experience, focusing on creativity, precision, and outstanding food presentation in all its dining venues.
The Cook III position at Sycuan Casino Resort plays a pivotal role in leading the cooking team during designated shifts under the direction of the venue Sous Chef. This role involves overseeing the production and preparation of food and menu items to ensure a consistent high standard of quality and taste that aligns with the resort’s reputation for fine dining and casual cuisine. The Cook III is expected to exhibit leadership, maintain a positive and team-oriented attitude, and uphold all food safety regulations and company policies. This culinary leadership position demands advanced knowledge of food products, cooking techniques, and kitchen operations, including specialty cuisine preparation. The role requires excellent knife skills, a thorough understanding of the FIFO (first in, first out) method for food rotation, and the ability to read and interpret recipes, production lists, and related documentation. The Cook III not only ensures quality control but also contributes to training and guiding other kitchen staff to support efficient departmental operations. This role offers the opportunity for career advancement in a supportive team environment that values dedication and professionalism in the hospitality industry.
The Cook III position at Sycuan Casino Resort plays a pivotal role in leading the cooking team during designated shifts under the direction of the venue Sous Chef. This role involves overseeing the production and preparation of food and menu items to ensure a consistent high standard of quality and taste that aligns with the resort’s reputation for fine dining and casual cuisine. The Cook III is expected to exhibit leadership, maintain a positive and team-oriented attitude, and uphold all food safety regulations and company policies. This culinary leadership position demands advanced knowledge of food products, cooking techniques, and kitchen operations, including specialty cuisine preparation. The role requires excellent knife skills, a thorough understanding of the FIFO (first in, first out) method for food rotation, and the ability to read and interpret recipes, production lists, and related documentation. The Cook III not only ensures quality control but also contributes to training and guiding other kitchen staff to support efficient departmental operations. This role offers the opportunity for career advancement in a supportive team environment that values dedication and professionalism in the hospitality industry.
Job Requirements
- county of san diego food handler card
- 2 years of casual and/or fine dining cooking experience
- ability to work effectively with team members and guests
- ability to provide guidance to staff
- ability to follow recipes and production sheets
- ability to maintain professionalism and composure
- ability to perform simple mathematical calculations
- ability to routinely lift and carry 50 pounds
- ability to stand and walk for up to 8 hours
- ability to bend, stoop, push, and pull
- ability to perform repetitive tasks
- ability to multitask
- ability to work in a smoking environment
- ability to appear for work on time
Job Qualifications
- county of san diego food handler card
- 2 years of casual and/or fine dining cooking experience
- high school diploma, certificate of completion, or g.e.d.
- supervisory experience
- culinary degree
- california driver’s license in good standing
- casino experience
- working knowledge of safe food handling practices
- ability to communicate effectively in english
- ability to provide guidance to staff
- ability to follow recipes and production sheets
- ability to maintain professionalism and composure
- ability to perform simple mathematical calculations
- ability to understand verbal and written instructions
- ability to routinely lift and carry 50 pounds
- ability to stand and walk for up to 8 hours
- ability to bend, stoop, push, and pull
- ability to perform repetitive tasks
- ability to multitask
- ability to work in a smoking environment
- punctuality
- multilingual (desirable)
Job Duties
- lead all cooks in food preparation and production on designated shifts
- maintain positive and team-oriented attitude toward guests, team members, and management
- prepare specialty cuisine items under the direction of the Sous Chef
- maintain designated workstation during various levels of business flow
- ensure recipes are consistent in flavor, quality, and appearance
- apply advanced knowledge of basic and specialty food products and equipment
- demonstrate excellent knife skills
- implement the FIFO food rotation method
- read and follow recipes, production lists, diagrams, and logs
- train cooking staff
- support efficient operation of the department by performing additional assigned duties
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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