Cook II - MarketPlace

The Cook II – Market Place is a mid-level cook responsible for preparing a variety of menu items including soups, sandwiches, sauces, and medium-complexity entrées in accordance with established culinary standards. This position ensures food is prepared according to recipe, presentation, and safety standards while maintaining a clean and organized work environment. Working under the direction of the Cook I and Sous Chef, The Cook II demonstrates solid cooking skills, organization, and attention to detail while assisting with training and supporting Cook III team members to ensure efficient daily operations.

• Prepares food items in a timely, sanitary, and consistent manner according to established recipes and portion standards.
• Prepares entrees, sauces, and fried items using a variety of cooking techniques including grilling, sautéing, and deep frying.
• Cuts, trims, and dices meats and vegetables using proper knife skills and food safety procedures.
• Reads and executes orders based on food tickets written in English.
• Restocks workstations and ingredients throughout the shift to maintain continuous production flow.
• Assists with maintaining a clean and organized kitchen, including equipment, prep areas, walk-ins, and storage areas.
• Follows food handling and sanitation procedures as required by the Health Department and company policy.
• Collaborates with other kitchen team members to ensure accuracy and quality of all items.
• 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 and knife handling techniques.
• Understanding of food preparation, safety, sanitation, and storage standards.
• Ability to follow detailed recipes and plating instructions consistently.
• Ability to work effectively in a high-volume, fast-paced kitchen environment.
• Strong communication and teamwork skills.

• High school diploma or equivalent preferred.
• Culinary coursework or formal kitchen training is preferred.
• Food Handler Certification required or must be obtained upon hire.
• Minimum of 2–3 years of experience in a professional kitchen, preferably in a high-volume or quick-service setting.
• Skilled in basic cooking techniques, food preparation, and maintaining quality and consistency.
• Ability to follow recipes, portion guidelines, and kitchen procedures accurately.
• Familiarity with food safety regulations, sanitation standards, and proper food storage.
• Strong work ethic, teamwork, and ability to perform under pressure.
• Prior experience in a casino, resort, or multi-outlet dining environment 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.

• Communication
  
  Skills:
  
  Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house staff, managers, vendors, and leadership; responsible for providing direction, managing prep and execution, and ensuring consistency in food quality and service.
• Lifting and Carrying: Frequently lifts and carries heavy pots, food containers, kitchen equipment, and bulk ingredients weighing up to 50 pounds; may require overhead lifting and frequent movement of stock.
• Manual Dexterity: Constantly uses hands and fingers to handle knives, cooking utensils, food…