F&B Cook - Requisition #752011
Infor, Temecula, CA, United States
GENERAL SUMMARY
The Cook I 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.
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
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The Cook I 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.
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
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