COOK II

The Cook II position is for an intermediate skilled line cook and will require good communication and culinary skills. A successful Cook II will have professional knowledge of coming ingredients and procedures and will be able to operate multiple stations.

Job Description :

Core Values & Expectations:

• Treat all other co-workers with dignity and respect regardless of position.
• Demonstrate dependability by calling-in only when necessary, showing up on time, being prepared to start your shift, and doing your job as described below.
• Always be honest. Admit mistakes, learn from mistakes, and move forward.
• Demonstrate an ability to accept constructive criticism and guidance from supervisors.
• Be professional by showing politeness and courtesy to co-workers and guests under all circumstances.
• When you dont know information, how something works, unsure of policy or procedures, or are unclear; seek answers from your supervisor.

Major Responsibilities/Activities

• Follow Standards Operational Procedures (SOPs) and production lists to meet required par levels and specifications for assigned stations or duties.
• Maintain Board of Health Sanitation standards, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety.
• Must be familiar with all basic cooking techniques and food preparation techniques.
• Ability to multi-task in high volume situations.
• Advanced knife skills including simple butchering.
• Ability to work collaboratively within the outlet for effective day to day operations.
• Accepts direction during day to day operations to ensure culinary standards are met and operational guidelines are followed, including the recoding of time and temperature reports.
• Efficient preparation of all food items based on established recipes and plating procedures.
• Check the preparation of the food, insuring the highest standards of quality.
• Performs other duties as assigned.

Minimum Requirements

• Preference given to qualified Santa Ana Tribal Members.
• High School Diploma/GED required.
• 2 years of prior culinary experience or culinary degree, or combination of the two.
• Must be able to work a flexible schedule, including weekends and holidays.
• Must possess excellent interpersonal skills.
• Obtain a Food Handlers Card within 90 days of hire.
• Bi-lingual and multi-cultural experience preferred.

Essential Physical Functions:

The essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to grasp, handle and feel, reach with hands and arms, talk, and hear.
• Must be able to walk and stand for extended periods of time.
• Must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 100 pounds and occasionally lift and/or move more than 100 pounds.
• Must be able to work well in fast paced, customer-oriented environment.
• Physical ability to safely perform the essential job functions of the position.

Equipment Used

• Traditional meat cutting and standard commercial kitchen equipment.
• Smartphone
• Safety Equipment such as Protective Googles, steel mesh cutting gloves, safety aprons.

Work Environment: