GENERAL SUMMARY

The Cook I is responsible for preparing and cooking basic food orders including meat, fish, poultry and related items according to prescribed menus or recipes. Ensures that the food is presented in an appealing and appetizing manner.

CORE SCOPE OF POSITION

Works most stations and equipment with a good degree of confidence to include the grill, oven, panini press and hot box. Understands and articulates basic food knowledge to include explanation of ingredients, preparation and cooking methods. Follows prep list, recipes and execute recipes as trained. Regularly tastes food and identifies issues before food is served; seeks guidance on making any seasoning corrections. Understands and takes steps to avoid cross contamination. Performs temperature checks per policy and understands the danger zones related to FAT TOM - food, acidity, time temperature, oxidation and moisture; escalates any issues to Cook III or Sous Chef. Works and takes action to minimize waste. Exhibits basic working knowledge and culinary skills. Selects appropriate equipment for task being performed. Receives training and follows direction from Cook II & Cook III positions. Uses measuring cups and spoons to accurately measure ingredients per the recipe; understands and uses both wet and dry units of measurements appropriately. Practices "clean as you go" techniques that ensure the kitchen and areas remain neat and clean. Checks and changes sanitation buckets every two hours, or more often if needed. Properly covers, labels, dates and stores all food and beverage items. Rotates product using FIFO - first in, first out. Ensures that par levels are correct and that stock is maintained at appropriate levels. Completes all duties in an accurate, efficient and timely manner; seeks out additional tasks when finished. Safely operates equipment in compliance with the manufacture's requirements and properly maintains preparation equipment to include slicer, dicer, mandolin, mixer, juicer, Burre mixer and chopper. Exhibits basic knife handling skills and proper techniques with a steady speed. Follows direction, works productively within stated timeframes. Understands and follows the HAACCP procedures. Adheres to all hygiene and safety standards for culinary operations by washing hands after using the restroom and after each culinary function is performed and before beginning a new task. Follows guidelines for glove use and changes gloves as required between tasks. Advises Cook III or higher of any potential sanitation or food safety concerns. Presents a clean and professional appearance when following all standards of appearance. Follows Viejas guest service standards while performing job duties. Works together with other F&B staff to ensure a good experience for our guests. Communicates in a courteous and professional manner with co-workers and guest. Performs all related and compatible duties as assigned.

STYLE SERVICE COMMITTMENT

All Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to – and upholding of --- these standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work!

INTERACTION
• Interacts with peer groups.

SUPERVISION
• Does not provide supervision to others.