Cook - Pit Stop

The Cook I – Pit Stop is an experienced cook responsible for preparing complex entrées, soups, sandwiches, and daily specials in accordance with established culinary standards. This position plays a key role in high-volume food preparation using a variety of cooking techniques while maintaining accuracy, consistency, and attention to detail. The Cook I assists the Sous Chef with daily production, coordination of line operations, and the training of subordinate kitchen staff.

This role helps ensure food quality, presentation, and sanitation standards are consistently upheld, setting the example for teamwork, organization, and professionalism within the kitchen.

• Prepares all assigned food items in a sanitary and timely manner according to established recipes and standards.
• Creates and executes daily specials in coordination with culinary leadership.
• Prepares dishes using grilling, sautéing, and other cooking techniques.
• Assists in training and scheduling subordinate cooks and supports their daily performance.
• Cuts, dices, and prepares meats, vegetables, and other ingredients with precision.
• Reads and processes food order tickets in English to ensure order accuracy and timely service.
• Follows portion control guidelines and presentation specifications as defined by the Food & Beverage Department.
• Maintains and restocks workstation and prep areas throughout the shift.
• Assists with the cleaning, sanitation, and organization of the kitchen, storage areas, and walk-in coolers.
• Adheres to all food safety, sanitation, and health regulations.
• Performs other job-related duties as assigned.

This position does not have direct supervisory responsibilities but may provide guidance or support to other team members.

• Proficiency in professional cooking techniques and kitchen operations.
• Strong knife handling and food preparation skills.
• Knowledge of safety, sanitation, and food handling procedures.
• Ability to maintain a clean, efficient, and organized kitchen environment.
• Strong communication and teamwork skills in a high-paced kitchen.

• High school diploma or equivalent preferred.
• Completion of a culinary arts program or formal kitchen training is preferred.
• Food Handler Certification required or must be obtained upon hire.
• Minimum of 3–5 years of experience in a professional kitchen, with at least 1 year in a high-volume or quick-service environment.
• Proficient in advanced cooking techniques, recipe execution, and maintaining consistency in food quality and presentation.
• Ability to work multiple stations and support peak service periods with efficiency and accuracy.
• Knowledge of food safety regulations, sanitation procedures, and proper food storage.
• Strong teamwork, communication, and organizational skills in a fast-paced setting.
• Prior experience in a casino, resort, or 24-hour dining operation is preferred.

Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required.

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Communication
  
  Skills:
  
  Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house staff, managers,…