Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $20.48 - $27.71
Work Schedule
Rotating Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible scheduling
Job Description
Located in Tucson, Arizona, the DDC (Desert Diamond Casino) is part of a dynamic entertainment and hospitality enterprise committed to providing outstanding service and experiences to its guests. As a prominent casino and resort destination, DDC offers a diverse range of amenities including gaming, dining, entertainment, and events. The casino prides itself on delivering an engaging and memorable environment for visitors and employees alike, emphasizing community involvement, cultural heritage, and professional growth within its workforce. The establishment is known for its vibrant atmosphere, state-of-the-art facilities, and commitment to excellence in the food and beverage sector. The casino's dedication to maintaining... Show More
Job Requirements
- High school diploma or GED preferred
- Three years recent experience as a cook
- At least one year of 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 a pre-employment drug/alcohol screen and background investigation
- Must obtain and maintain gaming license
- Ability to communicate, read, and write clearly in basic English
- Ability to work in a busy, fast paced environment
- Ability to stand for extended periods
- Ability to lift and/or move up to 50 pounds
- Ability to safely use and administer cleaning equipment and supplies
- Ability to perform in a professional appearance and manner
- Ability to organize and coordinate tasks among team members and subordinates
Job Qualifications
- High school diploma or GED preferred
- Three years recent experience as a cook
- At least one year of supervisory experience as a Lead Cook or Saucier
- Ability to communicate, read, and write clearly in basic English
- Knowledge of kitchen equipment and utensils maintenance operations
- Knowledge of safe practices in a kitchen working environment
- Knowledge of sauce and stock making
- Knowledge of meat and fish butchery
- 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 amongst team members and subordinates
- Ability to teach culinary methods, techniques and principles to cooks in a clear manner
- Knowledge of food preparation and presentation methods, techniques, and quality standards
- Knowledge of basic foods and their uses
- Knowledge of all food and safety regulations
- Ability to clearly communicate to all levels of management
Job Duties
- Cooks a variety of foods in quantities, styles, according to the menu and demand of the business
- Uses and teach proper knife skills, cooking techniques, cooking methods and terminology
- Reads, understands, follows, and creates standardized recipes when preparing all foods for all food venues and outlets
- Maintains and communicates with Room Chef and F&B Back of the House Intern the foods/products needed to ensure safe par levels and proper stock levels
- Maintains daily tracking log
- Delegates assigned tasks to the Cooks, Prep Cooks, and Stewards
- Responsible for maintaining a clean, organized, and sanitized work area while following all Tribal, City, State and Federal health/food safety regulations and codes
Restaurant, hotel, and hospitality jobs on OysterLink.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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