Line Cook (Bell Gardens, CA.)

Compton, CA, USA|

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $20.00 - $21.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) Plan

Employee Discounts

flexible scheduling

Employee assistance program

Job Description

Parkwest Casino is a vibrant and customer-focused entertainment and hospitality company known for delivering exceptional gaming and dining experiences. Located in the heart of a bustling community, Parkwest Casino has earned a reputation for its high standards of service, luxurious amenities, and a commitment to providing guests with a memorable visit every time. The casino not only excels in gaming but also offers a variety of dining options that cater to diverse tastes and preferences, emphasizing quality and outstanding culinary innovation. Employing a skilled, dedicated workforce, Parkwest Casino fosters a culture of excellence, inclusivity, and continuous improvement, making it a... Show More

Job Requirements

High school diploma or equivalent
Three to five years of cooking experience in a high-volume restaurant or hospitality industry
Must be able to pass a background check and drug test
Must be at least 21 years of age
Ability to work full time including weekends and evenings
Strong organizational skills
Ability to multi-task effectively
Ability to work in a fast-paced environment with distractions
Ability to communicate clearly with team members
Ability to work both independently and in a team
Ability to resolve conflicts diplomatically
Must be able to stand, walk, use hands to finger, handle or feel items regularly
Ability to reach with hands and arms
Frequently required to taste or smell food

Job Qualifications

Must be able to pass mandatory screening including a background check and drug test
Must be at least 21 years of age
Able to deal effectively and interact well with customers and co-workers
Able to resolve problems and conflicts in a diplomatic and tactful manner
Available for full time work which may include weekends and evening scheduling
Able to communicate clearly with team members
Requires strong organizational skills and the ability to multi-task effectively
Able to work in a fast-paced environment with numerous distractions
Able to work independently
Able to work within a team environment
High school diploma, G.E.D, or equivalent plus three years of cooking experience working in a high-volume restaurant or hospitality industry
3-5 years experience in a high-volume restaurant of comparable quality or equivalent

Job Duties

Prepare and serve all egg dishes, steaks, chops, burgers, sandwiches, vegetables, soups, sauces, stews, consomme, seafood, and specialty dishes such as French, Chinese, Italian, Mexican and Persian
Bake, roast, broil, and steam meats, fish, vegetables, and other foods
Adhere to recipes, portion and plating guidelines
Help prepare for the daily buffet, carving all meats for buffet and banquets, if applies
Prepare the set-up required for the daily menu and specials
Monitor food stock for next day menu and place orders as needed from storeroom
Prepare pizzas from the menu and based on custom orders
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
Observe food to determine if they have been cooked sufficiently using methods such as thermometer or piercing them with utensils and ensure temperature compliance established by the health department
Relieve other cooks during rest breaks, rush periods, or emergencies
Store and rotate all products using FIFO method and/or discard excess food in accordance with safe food-handling and kitchen procedures
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
Perform other duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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