COOK III

Job Summary

The Cook III role is a lead cook position requiring advanced culinary skills. The Cook III applies professional knowledge of cooking ingredients and advanced culinary processes, works with minimal supervision, and makes decisions in the absence of a Sous Chef.

Core Values & Expectations

• Treat all co-workers with dignity and respect regardless of position.
• Demonstrate dependability by calling in only when necessary, arriving on time, being prepared to start your shift, and performing your job as described below.
• Maintain honesty by admitting mistakes, learning from them, and moving forward.
• Accept constructive criticism and guidance from supervisors.
• Maintain professionalism with politeness and courtesy toward co-workers and guests at all times.
• Seek answers from your supervisor when information is unclear or you are unsure of policy or procedures.

Major Responsibilities / Activities

• Follow Standards Operational Procedures (SOPs) and production lists to meet required par levels and station specifications.
• Maintain Board of Health sanitation standards, kitchen and personal hygiene, cleanliness, food service techniques, and safety.
• Work collaboratively within the outlet to support effective day-to-day operations.
• Direct day-to-day operations to ensure culinary standards and operational guidelines are followed, including recording time and temperature reports.
• Assist with delivery acceptance and record all inventories.
• Prepare food items efficiently using established recipes and plating procedures.
• Use and maintain familiarity with creating and following a specific prep list.
• Implement directives from culinary leadership.
• Ensure food preparation meets all guidelines and SASCH quality standards.
• Assist Cooks I and II in daily operations as needed to support overall success.
• Support utility personnel to help maintain optimum sanitation, health, and safety standards.
• Notify culinary leadership of variances in production, staffing needs, inventory requirements, and general kitchen status.
• Regularly assist in safety and sanitation inspections.
• Complete daily assignments with little supervision.
• Perform other duties as assigned.

Minimum Requirements

• Preference given to qualified Santa Ana Tribal Members.
• High School Diploma or GED required.
• Bi-lingual and multi-cultural experience preferred.
• Obtain a Food Handlers Card within 90 days of hire.
• 3+ years of prior culinary experience or a culinary degree, or a combination of the two.
• Ability to work a flexible schedule, including weekends and holidays.
• Detail oriented with a focus on quality and accuracy.
• Ability to produce food safely and efficiently, including quality and quantity control, par levels, food storage, and product rotation; cutting, slicing, sauté, frying, grilling, and butchering.
• Familiarity with batch and large-scale production.
• Experience operating a steakhouse or other relevant fine dining kitchen.
• Excellent interpersonal skills and guest service skills.

Additional Requirements

• A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company’s choice through a payroll deduction program.
• Must be able to obtain and maintain a Pueblo of Santa Ana Gaming and Regulatory Commission non-key gaming license.

Essential Physical Functions

The essential physical functions described here represent those that must be met to perform the essential functions of the position. Reasonable accommodations may be made for individuals with disabilities.

• Frequently stand, walk, turn, bend, use hands and fingers to grasp, handle, and feel, reach with hands and arms, talk, and hear.
• Ability to walk and stand for extended periods of time.
• Regularly lift and/or move up to 50 pounds, frequently lift and/or move up to 100 pounds, and occasionally lift and/or move more than 100 pounds.
• Ability to work well in a fast paced, customer-oriented environment.
• Physical ability to safely perform the essential job functions of the position.

Equipment Used

• Traditional meat cutting and standard commercial equipment.
• Smartphones.
• Safety equipment such as protective goggles, steel mesh cutting gloves, and safety aprons.

Work Environment

Employee duties are performed indoors in a climate controlled non-smoking environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.