Steakhouse Specialty Cook

Job Details

Job Location:

Lincoln, CA | Position Type:
Full Time | Education Level: High School | Salary Range:
Undisclosed | Job Shift: Swing | Job Category:
Food & Beverage

The Specialty Cook is responsible for hands‑on food production in the AAA Four Diamond Steakhouse, primarily preparing all hot food items for dinner, along with specialty meats, desserts, stocks, and salads. The Specialty Cook will also prepare sauces and dressings, set up desserts, stock items needed for warmers and refrigerators, refill low‑product items, set up stations, place proper utensils, and check chilled salad items and steam table temperatures.

Follow Indian Health Department rules and regulations, including HACCP monitoring system to specifications. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.

• Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company‑wide service mission and demonstrate AAA Four Diamond service standards at all times.
• Prepare food according to the daily meal plan and Thunder Valley Casino Resort’s standards and specifications. The majority of the production will consist of hot food preparation including broiling, sautéing, steaming, frying, griddling, and carving all meats, fish, poultry, and vegetables. Production will also include cold food preparation and will involve hors d’oeuvres, desserts, cold salads, cold displays, salad dressings, and cheese.
• Prepare and cook food in a timely manner according to the needs of the daily operations and to the specifications set by the Steakhouse Room Chef.
• Demonstrate proper cooking skills, and prepare menu items that are flavorful, properly textured, and balanced.
• Ensure Guest satisfaction through presentation and food quality, and promote positive Guest relations.
• Assist daily, weekly, and monthly inventories.
• Attend daily Team Member pre‑shift meetings.
• Communicate with management and the Stewarding department on any daily equipment needs.
• Follow set schedules and specific job duties.
• Display knowledge of all emergency procedures.
• Treat each Team Member with care, dignity, fairness and respect.
• Display and encourage teamwork in the department.
• Communicate consistently with all managers, keeping them aware of all department activities.
• Adhere to all policies and procedures as set forth by Food and Beverage leadership.
• Follow SOPs, recipe books, and guidelines and have all necessary supplies to provide consistency and quality of service.
• Maintain cleanliness, safety, and sanitation standards in accordance with department policies and those of the Indian Health Department. Utilize HACCP Manager Monitor System.
• Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard‑free. Notify a supervisor immediately if kitchen and equipment are not in good working order.

• Two (2) years of fine‑dining experience in the culinary industry.
• Possess the ability to work hands‑on in any kitchen environment, including those involving high volume production.
• High school education or equivalent preferred.
• Ability to manage time effectively and handle a high pace of production with minimal supervision.
• Ability to handle constructive criticism and be willing to continuously improve.
• Possess and demonstrate great attention to detail in order to maintain kitchen’s appearance and operating standards.
• Must be able to read all tickets and organize food production in a timely manner.
• Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
• Ability to work varied schedules.
• Must have or be able to obtain a Serv Safe Food Handler card.
• Must be at least 18 years of age.
• Must be able to obtain UAIC Tribal Gaming License.

• Requires normal, corrective vision range, the ability to see color, and to distinguish letters, numbers and symbols. The ability to hear, smell, taste, and touch.
• Must be able to lift 50 lbs. with or without assistance.
• Must be able to push up to 250 lbs. on a pushcart.
• Must be able to enter walk‑in units with temperatures to –10 degrees.
• Must be able to bend and reach to a height of 6 feet with or without assistance.
• Must be able to walk and stand for extended periods of time in a hot or cold kitchen environment.
• Manual dexterity to operate job‑related equipment.