Steakhouse Gourmet Cook en Graton Resort and Casino

Position Summary:
The Gourmet Cook specializes in cooking tasks such as grilling, sautéing, roasting, meat fabrication, and cold food preparation using high-cost food inventory. This position demonstrates an elevated proficiency in culinary production procedures, sanitation practices and guest service. The Gourmet Cook also supports the Executive Chef, Room Chef and/or the Sous Chef. In cooperation with Chefs, The Gourmet Cook explores new and exciting culinary techniques and presentations; leverages inspiration from industry trends, seasonality, ethnic and international cuisine, searches for opportunities to infuse creativity into the development process, evolves cooking styles throughout the team. Responsibilities include enforcing all initiatives given, overseeing production responsibilities, and providing service to guests and Team Members in
a professional, efficient and courteous manner while maintaining a clean, attractive environment,  in accordance with all Company standards, policies and procedures.

Essential Functions:
1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
2. Exhibit knowledge, understanding, and application of various cooking techniques.
3. Prepare base sauces, stocks, and soups.
4. Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle and flat top.
5. Train apprentice cooks in food production and proper equipment usage.
6. Maintain a high level of personal grooming and uniform standards pursuant to Graton Resort & Casino's policies and behave in a positive and professional manner.
7. Know where the MSDS booklet is for your area and display knowledge of all emergency procedures.
8. Treat each Team Member with care, dignity, fairness, and respect in a professional manner while displaying and encouraging teamwork in the department.
9. Communicate on a consistent basis with all managers. Keep them abreast of all department activities.
10. Attend daily Team Member huddles and look at the communication boards for pertinent information.
11. Follow Recipe Book and Guidelines and have all necessary supplies to provide consistency and quality for exceptional Guest Service.
12. Maintain cleanliness, safety, and sanitation standards in accordance with department policies, and those of the Department of Health.
13. Ensure that the kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if the kitchen and equipment are not in good working order.
14. Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production. Majority of the production will by frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, eggs, vegetables, and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats, and cheese for guest services according to Graton Resort & Casino's standards and specifications. Majority of the production will be to maintain appearance and cleanliness of related work areas and keep items stocked, such as, cold salads, sandwiches, cold displays, desserts, salad dressings, sliced deli meats, fish, eggs, vegetables, and poultry for guest services according to Graton Resort & Casino's standards and specifications.