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Communication Skills: Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house staff, managers, vendors, and leadership; responsible for providing direction, managing prep and execution, and ensuring consistency in food quality and service. Tool Operation: Frequent use of commercial kitchen equipment including ovens, grills, fryers, slicers, mixers, knives, and sanitation tools; responsible for ensuring safe operation and cleanliness of all kitchen tools.

The Cook I – Oyster Bar is an experienced cook responsible for preparing and cooking food, taking guest orders, serving food and beverages, and processing payments at the Oyster Bar. This position ensures that all dishes meet the highest standards of quality, presentation, and sanitation while providing exceptional guest service in a fast-paced environment. This role helps ensure food quality, presentation, and sanitation standards are consistently upheld, setting the example for teamwork, organization, and professionalism within the kitchen.ESSENTIAL DUTIES AND RESPONSIBILITIES:<ul><li>Prepares all food items in a sanitary and timely manner according to established recipes and portion specifications.</li><li>Takes food and beverage orders directly from guests seated at the Oyster Bar.</li><li>Creates and executes all Oyster Bar menu items with accuracy and consistency.</li><li>Utilizes all Oyster Bar kitchen equipment proficiently and safely.</li><li>Cuts, dices, and prepares meats and vegetables; shucks oysters for service.</li><li>Provides prompt, courteous, and exceptional guest service throughout the dining experience.</li><li>Serves food and beverage orders, including beer and wine, to guests at the bar.</li><li>Demonstrates responsible alcohol service practices in accordance with TIPS certification.</li><li>Accurately rings guest orders into the POS system and processes payments, including cash, credit, and comps.</li><li>Restocks ingredients and supplies throughout the shift to ensure continuous kitchen operation.</li><li>Assists with cleaning, sanitizing, and organizing the kitchen, walk-in coolers, and storage areas.</li><li>Follows all safety, sanitation, and food handling protocols.</li><li>Performs other job-related duties as assigned.</li></ul>SUPERVISORY RESPONSIBILITIES: This position does not have direct supervisory responsibilities but may provide guidance or support to other team members.QUALIFICATIONS:<ul><li>Strong skills in professional cooking techniques and knife handling.</li><li>Knowledge of seafood preparation, including oyster shucking.</li><li>Familiarity with kitchen equipment maintenance and food handling procedures.</li><li>Ability to deliver exceptional guest service and work directly with guests.</li><li>Ability to use a Point of Sale (POS) system accurately and efficiently.</li><li>Strong organizational and multitasking abilities.</li></ul>EDUCATION and/or EXPERIENCE:<ul><li>High school diploma or equivalent preferred.</li><li>Completion of a culinary arts program or formal kitchen training is preferred.</li><li>Food Handler Certification required or must be obtained upon hire.</li><li>Minimum of 3–5 years of experience in a professional kitchen, with at least 1 year in a seafood or fine dining environment.</li><li>Proficient in advanced cooking techniques, seafood preparation, and station management.</li><li>Ability to execute complex recipes and maintain consistency in presentation and flavor.</li><li>Strong knowledge of food safety, sanitation procedures, and proper shellfish handling.</li><li>Experience working multiple stations in a high-volume, fast-paced kitchen.</li><li>Prior experience in a casino, resort, or upscale seafood restaurant is preferred. </li></ul>LICENSES, CERTIFICATES, REGISTRATIONS:Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required.LANGUAGE SKILLS:Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests.PHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.<ul><li>Communication Skills: Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house staff, managers, vendors, and leadership; responsible for providing direction, managing prep and execution, and ensuring consistency in food quality and service.</li><li>Lifting and Carrying: Frequently lifts and carries heavy pots, food containers, kitchen equipment, and bulk ingredients weighing up to 50 pounds; may require overhead lifting and frequent movement of stock.</li><li>Manual Dexterity: Constantly uses hands and fingers to handle knives, cooking utensils, food prep tools, and plating components with precision and control in a high-volume kitchen environment.</li><li>Mobility: Continuously moves throughout the kitchen, prep areas, coolers, and service line; requires standing, walking, bending, lifting, and reaching for extended periods during preparation and service times.</li><li>Stationary Work: Rarely seated; this position is primarily performed on foot during operational hours, including during meal service, prep, and inspections.</li><li>Tool Operation: Frequent use of commercial kitchen equipment including ovens, grills, fryers, slicers, mixers, knives, and sanitation tools; responsible for ensuring safe operation and cleanliness of all kitchen tools.</li><li>Visual Acuity: Requires near and far vision to inspect food quality, monitor presentation and cleanliness, read prep lists and recipes, and ensure compliance with health and safety standards.</li><li>Working Conditions: Routinely works in hot, humid, high-volume kitchen environments with exposure to sharp instruments, open flames, hot surfaces, and cleaning agents. Regular exposure to a smoking environment while transitioning through casino or public areas.</li></ul>WORK ENVIRONMENT:This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions.                                   WORKING HOURS: Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends. EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE:Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin.We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.

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Cook I - Oyster Bar (Part-Time) Morongo Casino Resort Spa

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