F&B Cook

The Cook is responsible for preparing and cooking menu items using established culinary techniques under the guidance of the Sous Chef. This role follows recipes, instructions and service quality standards in accordance with Pechanga Resort Casino (PRC) guidelines.

FOUR DIAMOND SERVICE AGREEMENT
All Team Members will display a Four Diamond commitment to Guest Service through the delivery and maintenance of the Quality Standards established by Pechanga Resort Casino.

KEY RESPONSIBILITIES
• Follow standardized recipes and directions accurately
• Assist in the preparation of ingredients, ensuring quality and freshness
• Maintain a clean, organized, and sanitary workstation
• Ensure the proper handling and storage of all food products in accordance with health and safety regulations
• Adhere to established portion control guidelines to minimize waste
• Operate basic kitchen equipment and tools, safely and efficiently
• Maintain consistency in food preparation and presentation
• Work collaboratively with kitchen team members and respond to feedback
• Perform basic cleaning duties as required to ensure kitchen sanitation
• Seek guidance and direction from senior team members for complex tasks
• Protect the assets of PRC.
• Perform other duties as assigned


ACCOUNTABILITY: This position has no supervisory responsibilities. Cook I works under direct supervision and is responsible for executing basic kitchen tasks while developing skills and experience.

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QUALIFICATIONS AND GUIDELINES________________________________________

EDUCATION/EXPERIENCE/TRAINING: A high school diploma or GED is required, along with six (6) months to two (2) years of relevant experience. A certification from a culinary school or an equivalent credential is preferred. A
combination of education and progressively relevant, hands-on experience may be considered as a substitute for the stated education and experience requirements.

COMMUNICATION SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or Team Members of the organization.

MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS:
• Must obtain and maintain a Class “B” gaming license.
• Must obtain and maintain a Food Handlers and Tips Certifications

SKILLS/ABILITIES:
• Firm understanding and practical application of Health and Safety standards.
• Must be able to work in a smoking environment.
• Must possess knife skills.
• Must be able to work any day of the week and scheduled shift.
• Possess fluent English speaking, writing and comprehension skills
• Guest/client orientation
• Manual dexterity
• Some leadership skills