Accurately and efficiently cook meats, fish, vegetables, soups
and other hot food products as well as prepare and portion food
products prior to cooking. Also perform other duties in the areas
of food and final plate preparation including plating and
garnishing of cooked items and preparing appropriate garnishes for
all hot menu item plates.
1.Prepares a variety of meats, seafood, poultry, vegetables and
other food items for cooking in broilers, ovens, grills, fryers and
a variety of other kitchen equipment. Identifies and safely
operates said equipment. Versatile in preparing both hot and cold
2.Assumes 100% responsibility for quality of products
3.Knows and complies consistently with our standard portion
sizes, cooking methods, quality standards and kitchen rules,
policies and procedures.
4.Stocks and maintains sufficient levels of all food products
and supplies at line stations to assure a smooth service period.
Restocks at the end of shift to promote teamwork and ensure shift
to shift success
5.Portions food products prior to cooking according to standard
portion sizes and recipe specifications.
6.Maintains a clean and sanitary work station area including
tables, shelves, grills, broilers, fryers, pasta cookers, saut
burners, convection ovens, flat top range and refrigeration
7.Prepares items for broiling, grilling, frying, sauting or
other cooking methods by portioning, battering, breading, seasoning
8.Follows proper plate presentation and garnish set up for all
9.Handles, stores and rotates all products per standard.
10.Assists in food prep assignments during off-peak periods to
ensure shift to shift success
11.Properly label and date all products to ensure freshness and
12.Apply advanced knife skills required for service such as
carving cooked meats, slicing, dicing, julienne, brunoise,
13.Exhibits a solid, working knowledge, understanding and
application of all cooking techniques.
14.Completes prep duties, executes tickets and performs duties
with speed and accuracy with no supervision.
15.Able to detect irregularities in quality and consistency of
all product and correct as needed.
16.Exhibits positive leadership qualities and can solve
problems, make decisions and direct other cooks in the absence of
the chef or sous chef.
17.Able to assist in correcting standards in a positive and
professional manner with cook IIs and Cook IIIs.
18.Test the temperature of food at specified intervals. Must be
able to properly use and calibrate a thermometer
19.Ensure all requisitions are processed properly and placed in
20.Understands par levels and able to complete order guides for
needed product in the absence of a chef.
21.Maintain a solid knowledge of all food products and
skillfully apply culinary techniques.
22.Ensure the cleanliness and organization of all kitchen areas
throughout and at the end of each shift.
23.Work as a team, assisting all guests and employees.
24.Effectively communicate with management, chefs and service
staff to fulfill and address any issues or needs requested by
guests and fellow team members.
25.Regularly submits suggestions for specials, menu items and
26.Address guest concerns and or complaints in a timely and
27.Regular predictable attendance is required.
28.Knowledgeable of and consistently follow Nugget policies and
procedures as well as appropriate local, state and federal
29.Communicate effectively with all levels of the Nugget team
30.Perform work in a safe manner and maintain a safe environment
for team member and guests.
31.Immediately report unsafe conditions and team member or guest
incidents to a member of the management team or Security.
32.Maintain a positive and professional image when performing
duties or representing the Nugget and encourage others to do the
33.Other duties and responsibilities as assigned.
Room Chef/Assistant Room Chef, Chef Tournant
Must have a basic knowledge and experience in general cooking
styles, techniques, and understanding of how to read and execute
recipes in assigned food outlet.
High School diploma or equivalent is required.
Effectively communicate with others both verbally and in written
form using the English language.
Minimum 2 years previous experience as a Cook I or Cook II
preferably in a high-volume kitchen.
Solid knife and culinary skills required.
Nugget Casino Resort in Reno began operations in 1955 as a
coffee shop across the street from our present location. Throughout
the years, the Nugget has become a premier Hotel/Casino Resort in
the Reno/Tahoe area. We have over 1,500 rooms, eight award-winning
restaurants, 110,000 square feet of convention space, a world-class
spa and over 2,000 employees.
Today, the resort offers a competitive benefits package in a fun
and friendly setting. We have a sterling reputation for the
friendliest employees in the industry, who strive to provide the
very best in guest services. Work for the best, come to the