Under the direction of the Sous Chef, the Cook I (Line Cook) prepares food/menu items for guest consumption, utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management. The Cook I maintains all food, equipment and kitchens to be in compliance with all health codes and casino standards. The Cook I maintains a positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times. The Cook I operates in representation of the culinary team’s best in class culture, while championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community’s vision, mission and values.

Essential Duties & Responsibilities

1. Maintains designated workstation ensuring that recipes are consistent in flavor profiles, quality, and appearance; ensures production time frames are adhered to for all menu/food items being produced on assigned station; ensures workstations are fully stocked for forecasted business flow and restock before end of shift.

2. Possesses adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment.  Possesses adequate knife skills, and is responsible for sufficiently performing all basic cooking method.  Multitasks within basic cooking methods to ensure no interruption in servicing of the guests.

3. Maintains understanding of the food rotation method “FIFO”; directly responsible for labeling and dating all food items on their designated station as well as the kitchen as a whole;  ensures all food items are within expiration dates or if not, that they are disposed of and properly logged on waste sheets.

4. Reads food order tickets and identify menu items and substitution/special requests in a timely and clear manner as well as communicate those requests clearly too fellow team members.

5. Performs other duties as assigned to support the efficient operation of the department.

Education/Experience/Qualifications

• Vocational/Technical/Business certification preferred.
• Minimum zero (0) to two (2) years’ experience high-volume line cooking or production cooking in a full-service dining establishment or food service establishment preferred.
• Demonstrates knowledge of food preparation and presentation.
• Capable of following procedures and taking direction.

Certificates/Licenses/Registrations

• At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license.
• Must obtain and maintain a Food Handler’s within 90 days of employment.  

San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!