Cook

Cook I 12858 - Desert Diamond Casinos & Entertainment, Waddell, AZ (White Tanks at San Lucy)

Under the direct supervision of the Assistant Sous Chef, this position involves using a wide array of cooking techniques to prepare food for enterprise guests. The cook must possess basic knowledge of meat and fish butchery, understand preparation of stocks and sauces, correctly place stock in storage areas, clean and maintain work areas and kitchens, and maintain overall production for all Food & Beverage venues.

This list of duties is illustrative only and is not all‑inclusive.

• Cooks and prepares a variety of foods, quantities, styles, according to the menu and demand of the business.
• Uses and learns proper knife skills, cooking techniques, cooking methods and terminology.
• Reads, understands and follows standardized recipes when preparing all foods for all food venues and outlets.
• Understands and follows through with all assigned tasks.
• Communicates with Assistant Sous Chef.
• Maintains and communicates with Assistant Sous Chef regarding the foods/products needed to ensure safe par levels and proper stock levels.
• Maintains a clean, organized and sanitized work area in compliance with all tribal, city, state and federal health/food safety regulations and codes.
• Ensures that all areas of the assigned venue/outlet/kitchen are taken care of and all assigned duties are completed.
• Maintains all food/storage areas (refrigeration, freezer, and dry storage) clean, organized, labeled and dated.
• Keeps all equipment, tools, floors, work stations and food prep areas clean, organized and free from clutter, trash and non‑approved items.
• Ensures that all venues are completely ready to open by the designated time set by management.
• Demonstrates a Desert Diamond Casino “On Brand” attitude toward team members and guests at all times.
• Displays, supports and reinforces Desert Diamond Casino’s Spirit of Service Standards.
• Works according to established procedures of the Casino.
• Communicates well with team members while maintaining a positive and professional work environment.
• Contributes to a team effort and accomplishes all tasks.
• Performs other duties as required.

• High school diploma or GED preferred.
• Two years of recent experience as a cook or an equivalent combination of recent experience and education.
• Must be at least 18 years of age or older.
• No felony, theft or stealing convictions.
• Must successfully pass a pre‑employment drug/alcohol screen, background investigation, obtain and maintain a gaming license and include the following:

• Knowledge of kitchen equipment, utensils, tools and machinery.
• Knowledge of safe practices in a kitchen working environment.
• Knowledge of basic butchery techniques.
• Knowledge of basic sauce and stock making.
• Ability to obtain a Food Handlers card.
• Ability to obtain TIPS certification.
• Ability to communicate, read, and write clearly in basic English.
• Ability to demonstrate outstanding guest service at all times.
• Ability to work in a busy, fast‑paced environment.
• Ability to perform in a professional appearance and manner.
• Ability to organize and coordinate tasks among co‑workers.
• Ability to safely use and administer cleaning equipment and supplies.
• Knowledge of basic foods and their uses.
• Knowledge of all food safety regulations.
• Ability to learn culinary methods, techniques and principles.
• Ability to clearly communicate to all levels of management.

While performing job duties, the team member will be required to stand for extended periods, often in the same place, use hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items, walk often at a safe pace, occasionally sit, stoop, kneel, crouch or crawl, and regularly lift and/or move up to 50 pounds.

The work is generally performed in the casino’s kitchen area with exposure to heat, fumes, steam, second‑hand smoke, and a high noise level. Days, evenings, graveyards, holidays and/or weekends are required. Extended hours and irregular shifts may be required. The employee may work in all venues unless specified by Food & Beverage Management.

• Entry level

• Full‑time

• Management and Manufacturing

• Gambling Facilities and Casinos