Quinault Beach Resort & Casino

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Line Cook II

at Quinault Beach Resort & Casino

Posted: 4/15/2019
Job Status: Full Time
Job Reference #: 20178
Keywords:

Job Description

Job Details
Experienced
QBRC - Ocean Shores, WA
Full Time
None
$14.42 Hourly
Undisclosed
Undisclosed
Restaurant - Food Service
Description

JOB PURPOSE:

Position demands an individual that is a hard worker under adverse and changing conditions. This individual must be organized and focused due to changing work requirements. The Line Cook must be knowledgeable and talented to work required stations. The position requires ability to produce a quality product on a consistent basis, according to recipes and guidelines established by the Executive Chef. The cook must be quick to respond to customer requests, be able to work as a team and be able to follow direction. The cook will always be responsible for the cooking line and completing other regularly assigned work duties.

ESSENTIAL JOB FUNCTIONS:

Provide excellent customer service for all internal and external customers of the Casino operations at all times and in all activities. Establish and maintain effective working relationships with all internal and external customers of the Quinault Beach Resort and Casino operations. Develop solutions for customer concerns and continual focus on customer service as our top priority.

Line Cook I - Pantry, Fry station, Broiler and Late night/closing

Pantry/Fry Station:

  • Maintain the station in safe and sanitary condition
  • Stock all items required of the station to the average needs associated with day of the week
  • Prep items (i.e. salads, dressings, deserts)
  • Learn to make stock
  • Learn meat fabrication (i.e. trim, and portion control)
  • Prepare garnishes
  • Prep for menu
  • Set up line for service
  • Assist prep cooks
  • Break down line, clean and restock after service
  • Knowledgeable about all menu items and product
  • Safely operates all machinery and tools (i.e. slicer, knives)
  • Rotate and change inserts
  • Date and label each and every item
  • Clean all stand up coolers and coolers on line
  • Clean and organize the walk-in cooler and freezer
  • Help in the clean-up of dishwashing area when required
  • Maintain and wear uniform correctly and maintains a well-groomed appearance
  • Adhere to all QBRC Personnel Policies and Procedures, Title 97 Policy, and HR Standard Operating Procedures.
  • The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor

Late night:

  • Maintain the station in safe and sanitary condition
  • Stock all items required of the station to the average needs associated with day of the week
  • Prep items (i.e. mushrooms, tomatoes, lemons and onions)
  • Learn to make stock
  • Prepare garnishes
  • Assist prep cooks
  • Restock line coolers (i.e. deep fryer items, appetizers, mayo, nacho station and kid menu)
  • Break down line, clean and restock after service
  • Put away soups
  • Clean hotbox from EDR
  • Lock up walk-in coolers, line coolers, bistro cooler, EDR coolers
  • Knowledgeable about all menu items and product
  • Safely operates all machinery and tools (i.e. slicer, knives)
  • Rotate and change inserts
  • Date and label each and every item
  • Clean all stand up coolers and coolers on line
  • Clean and organize the walk-in cooler and freezer
  • Help in the clean-up of dishwashing area when required
  • Maintain and wear uniform correctly and maintains a well-groomed appearance
  • Adhere to all QBRC Personnel Policies and Procedures, Title 97 Policy, and HR Standard Operating Procedures.
  • The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

Broiler:

  • Maintain the station in safe and sanitary condition
  • Stock all items required of the station to the average needs associated with day of the week
  • Prep items (i.e. potatoes, salsa, sauces, and meats)
  • Ability to make stock
  • Meat fabrication (i.e. trim, and portion control)
  • Prepare garnishes
  • Prep for menu
  • Set up line for service
  • Assist prep cooks
  • Break down line, clean and restock after service
  • Knowledgeable about all menu items and product
  • Safely operates all machinery and tools (i.e. slicer, knives)
  • Rotate and change inserts
  • Date and label each and every item
  • Clean & maintain the broiler
  • Clean all stand up coolers and coolers on line
  • Clean and organize the walk-in cooler and freezer
  • Help in the clean-up of dishwashing area when required
  • Maintain and wear uniform correctly and maintains a well-groomed appearance

Line Cook II - Pantry, Late night-closing, Broiler, Fry station, Griddle, Broiler, Saute/Breakfast cooking, and Wheel Control station

Pantry/Fry Station:

  • Maintain the station in safe and sanitary condition
  • Stock all items required of the station to the average needs associated with day of the week
  • Prep items (i.e. salads, dressings, deserts)
  • Learn to make stock
  • Learn meat fabrication (i.e. trim, and portion control)
  • Prepare garnishes
  • Prep for menu
  • Set up line for service
  • Assist prep cooks
  • Break down line, clean and restock after service
  • Knowledgeable about all menu items and product
  • Safely operates all machinery and tools (i.e. slicer, knives)
  • Rotate and change inserts
  • Date and label each and every item
  • Clean all stand up coolers and coolers on line
  • Clean and organize the walk-in cooler and freezer
  • Help in the clean-up of dishwashing area when required
  • Maintain and wear uniform correctly and maintains a well-groomed appearance
  • Adhere to all QBRC Personnel Policies and Procedures, Title 97 Policy, and HR Standard Operating Procedures.
  • The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor

Late night:

  • Maintain the station in safe and sanitary condition
  • Stock all items required of the station to the average needs associated with day of the week
  • Prep items (i.e. mushrooms, tomatoes, lemons and onions)
  • Learn to make stock
  • Prepare garnishes
  • Assist prep cooks
  • Restock line coolers (i.e. deep fryer items, appetizers, mayo, nacho station and kid menu)
  • Break down line, clean and restock after service
  • Put away soups
  • Clean hotbox from EDR
  • Lock up walk-in coolers, line coolers, bistro cooler, e.d.r. coolers
  • Knowledgeable about all menu items and product
  • Safely operates all machinery and tools (i.e. slicer, knives)
  • Rotate and change inserts
  • Date and label each and every item
  • Clean all stand up coolers and coolers on line
  • Clean and organize the walk-in cooler and freezer
  • Help in the clean-up of dishwashing area when required
  • Maintain and wear uniform correctly and maintains a well-groomed appearance
  • Adhere to all QBRC Personnel Policies and Procedures, Title 97 Policy, and HR Standard Operating Procedures.
  • The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

Broiler:

  • Maintain the station in safe and sanitary condition
  • Stock all items required of the station to the average needs associated with day of the week
  • Prep items (i.e. potatoes, salsa, sauces, and meats)
  • Ability to make stock
  • Meat fabrication (i.e. trim, and portion control)
  • Prepare garnishes
  • Prep for menu
  • Set up line for service
  • Assist prep cooks
  • Break down line, clean and restock after service
  • Knowledgeable about all menu items and product
  • Safely operates all machinery and tools (i.e. slicer, knives)
  • Rotate and change inserts
  • Date and label each and every item
  • Clean & maintain the broiler
  • Clean all stand up coolers and coolers on line
  • Clean and organize the walk-in cooler and freezer
  • Help in the clean-up of dishwashing area when required
  • Maintain and wear uniform correctly and maintains a well-groomed appearance

Sauté:

  • Maintain the station in safe and sanitary condition
  • Stock all items required of the station to the average needs associated with day of the week
  • Prep items (i.e. vegetables, pastas, seafood and meats)
  • Prepare sauces for service from scratch
  • Ability to make stock
  • Prepare garnishes
  • Prep for menu
  • Set up line for service
  • Assist prep cooks
  • Break down line, clean and restock after service
  • Knowledgeable about all menu items and product
  • Safely operates all machinery and tools (i.e. slicer, knives)
  • Rotate and change inserts
  • Date and label each and every item
  • Clean & maintain the sauté range
  • Clean all stand up coolers and coolers on line
  • Clean and organize the walk-in cooler and freezer
  • Help in the clean-up of dishwashing area when required
  • Maintain and wear uniform correctly and maintains a well-groomed appearance

Wheel/Control:

  • Able to work any station as needed
  • Maintain the station in safe and sanitary condition
  • Stock all items required of the station to the average needs associated with day of the week
  • Prep items (i.e. vegetables, pastas, seafood and meats)
  • Prepare sauces for service from scratch
  • Ability to make stock
  • Prepare garnishes
  • Prep for menu
  • Set up line for service
  • Assist prep cooks
  • Break down line, clean and restock after service
  • Knowledgeable about all menu items and product
  • Able to operate the griddle producing items such as hash browns and crab cakes while controlling the flow of products from the line
  • Pull tickets, call clearly instructions & follow up to orchestrate the efforts of all the cooks on the line to insure seamless delivery of all menu items included on each guest check.
  • Insure prioritization of assets to correct any errors or shortcomings involved in meal production
  • Assist any cooks on the line to insure timely delivery of guest meals
  • Communicate clearly with and disseminate information from the front of house staff/management
  • Communicate and facilitate menu and recipe changes to all staff members immediately
  • Safely operates all machinery and tools (i.e. slicer, knives)
  • Rotate and change inserts
  • Date and label each and every item
  • Clean & maintain the sauté range, Clean & maintain the broiler & Clean & maintain the griddle
  • Clean all stand up coolers and coolers on line
  • Clean and organize the walk-in cooler and freezer
  • Help in the clean-up of dishwashing area when required
  • Maintain and wear uniform correctly and maintains a well-groomed appearance

-Cooks are required to be ready for service at scheduled time which means on the cooking line and all prep is completed. For further explanation of job duties and responsibilities, please refer to prep list standards, or ask your supervisor

PHYSICAL/MENTAL REQUIREMENTS: (*Constantly, Frequently, Occasionally)

While performing these job duties, the employee is regularly required to:

  • Must be able to work in a stationary position for long periods of times (up to 5 hours).
  • Must be able to work and be flexible with all shifts, weekends, and holidays.
  • Must possess the ability to access all areas of the kitchen, the ability to move frequently & freely about facility.
  • Must be able to withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction.

ACCESS TO SENISTIVE AREAS:

N/A

WORKING CONDITIONS:

Must be able to work in a smoking environment

Note: The list of duties and responsibilities, requirements and licenses is not meant to be exhaustive. Management reserves the right to revise the position description and to require that other tasks be performed when the circumstances of the position change.

Should an applicant or employee request special consideration for any particular reason, such as reasonable accommodation for a disability, the Supervisor or Manager should contact the Human Resources Director. At this time, the Supervisor or Manager should be able to describe, in detail, to the Human Resources Director, the Essential Functions of the job involved in the request.

Job functions are subject to possible modification to reasonably accommodate management changes and requests. This job description in no way states or implies that these are the only tasks to be performed by the employee occupying this position. Employees will be required to follow any job-related tasks requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an employment relationship and one of primary functional expectations.

Qualifications

Required:

  • Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.
  • Must be able to communicate, read, write, and speak English effectively
  • Kitchen equipment to be operated, but not limited to are: Flat grill/griddle, pasta well, steam table, browning oven, cheese chopper/grater, steam jacketed kettle, ovens, top burners, slicer, broiler, steamer, and knives with demonstrable skills.

Line Cook I

  • One (1) year of progressive experience working on line in a restaurant and/or combined QBRC kitchen training/experience

Line Cook II

  • Two (2) years’ experience working on line in a restaurant serving breakfast, lunch & dinner, OR completion of Line Cook II checklist/training list
  • Knowledge of inventory control

LICENSE REQUIREMENTS:

  • Must have a valid food handler’s card

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!