Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $20.48 - $27.71
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible scheduling
Job Description
Our company operates the DDC facility located in Waddell, AZ, specifically within the White Tanks at San Lucy area, a vibrant and fast-paced environment serving a wide range of culinary delights to a diverse clientele. As a prominent establishment in the food and beverage industry, we pride ourselves on maintaining high standards of food quality, safety, and customer service. Operating full-time shifts at this location, we offer competitive compensation starting at $20.48 to $27.71 per hour, reflecting the value we place on skilled culinary professionals and a commitment to employee satisfaction and growth.
We are currently seeking a dedica... Show More
We are currently seeking a dedica... Show More
Job Requirements
- High school diploma or GED preferred
- three years recent experience as a cook
- at least one year supervisory experience as a Lead Cook or Saucier or equivalent combination of experience and education
- must be able to obtain a Food Handler’s Card
- must be 18 years of age or older
- no felony, theft or stealing convictions
- must be able to pass pre-employment drug/alcohol screen
- background investigation
- obtain and maintain a gaming license
- knowledge of kitchen equipment and utensils maintenance operations
- knowledge of safe practices in kitchen environment
- knowledge of sauce and stock making
- knowledge of meat and fish butchery
- knowledge of basic food and their uses
- knowledge of all food and safety regulations
- ability to obtain a Food Handler’s card
- ability to obtain TIPS certification
- ability to communicate, read, and write clearly in basic English
- ability to demonstrate outstanding guest service at all times
- ability to work in a busy, fast paced environment
- ability to perform in a professional appearance and manner
- ability to be organized and coordinate tasks among team members and subordinates
- ability to read and write
- organizing and coordinating skills
- ability to safely use and administer cleaning equipment and supplies
- ability to prepare a variety of foods
- knowledge of food preparation and presentation methods, techniques, and quality standards
- ability to teach culinary methods, techniques and principles to cooks
- ability to clearly communicate to all levels of management
Job Qualifications
- High school diploma or GED preferred
- three years recent experience as a cook
- at least one year supervisory experience as a Lead Cook or equivalent
- ability to obtain a Food Handler’s Card
- knowledge of kitchen equipment and utensils maintenance
- knowledge of safe kitchen practices
- knowledge of sauce and stock making
- knowledge of meat and fish butchery
- knowledge of basic food uses
- knowledge of food safety regulations
- ability to obtain TIPS certification
- ability to communicate, read, and write in basic English
- ability to demonstrate outstanding guest service
- ability to work in a fast-paced environment
- ability to maintain professional appearance and manner
- strong organizational and coordinating skills
- ability to safely use cleaning equipment and supplies
- ability to prepare a variety of foods
- ability to teach culinary techniques and principles
- ability to communicate clearly with all management levels
Job Duties
- Cooks a variety of foods in quantities and styles according to the menu and business demand
- uses and teaches proper knife skills, cooking techniques, cooking methods, and terminology
- reads, understands, follows, and creates standardized recipes for all food venues and outlets
- maintains and communicates regarding food/products needed to ensure safe par levels and proper stock levels
- maintains daily tracking log
- delegates assigned tasks to cooks, prep cooks, and kitchen stewards
- responsible for maintaining a clean, organized, and sanitized work area following all health and food safety regulations
- ensures assigned venue/outlet/kitchen areas are taken care of and all duties completed
- ensures all venues are ready to open by designated management times
- manages food storage areas, equipment, tools, floors, work stations, and food prep areas, keeping them clean and organized, properly labeled, and free from clutter and non-approved items
- works according to established casino procedures
- maintains good communication and a positive professional work environment
- contributes to team efforts and overall results
- performs other duties as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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