GENERAL SUMMARY
Prepares and cooks a variety of Asian cuisine, including Chinese for guests while ensuring that the food is
presented in an appealing and appetizing manner. May work in an exhibition style kitchen using grill, char-broiler,
stove top burners and fryers. The Asian Cook II is responsible for preparing and cooking a variety of dishes
according to prescribed menus or recipes.

CORE SCOPE OF POSITION

• Performs a variety of Asian style cooking by following recipes for items being prepared.
• Responsible for the preparation, quality, and quantity of food prepared.
• Exhibits intermediate working knowledge and skill for the Asian Kitchen.
• Executes recipes efficiently with minimal direction or supervision.
• Creates and completes prep list based on par levels and forecasted volume.
• Able to do recipe conversions by properly adjusting volume of ingredients.
• Ensures that food is presented to the standard an in an appealing and appetizing manner.
• Ensures all food items are properly dated and rotated and that the walk-ins and reach-ins, as well as the General working area are kept neat and clean in accordance with the city and state health department codes.
• Rotate product using FIFO- first in, first out.
• Checks par levels to determine variety and quantity of food products required per shift as well as the setup for the following shift.
• Stocks and maintains proper inventory level of food supplies, ingredients and other consumables on the menu.
• Selects appropriate equipment for task being performed i.e. wok and exhibits proficiency in its use.
• Executes Asian dishes including grill items, fryer items, soups and appetizers.
• Follows guidelines for glove use and changes gloves as required between tasks
• Adheres to all hygiene and safety standards for culinary operations. Exhibits proper and appropriate hand washing knowledge and skill.
• Understands and practices good safety and sanitation procedures. Ensures that a clean, safe, hazard-free work environment is maintained. Cleans and sanitizes all food preparation equipment.
• Complies with company and departmental policies and standards operating procedures, applicable governmental laws and regulations.
• Stays current on casino promotions and events in order to respond to customer inquiries.
• Communicates in a courteous and professional manner with guests and co-workers
• Performs other duties as assigned.

STYLE SERVICE COMMITTMENT
All Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to – and upholding of these standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work!

INTERACTION

• Interacts with peer groups

SUPERVISION

• Does not provide supervision to others

Required Skills

KNOWLEDGE AND SKILLS

• Good verbal, written and interpersonal communication skills.
• Demonstrate knowledge of Asian Culinary Arts.
• Demonstrated basic knowledge of understanding fryers, woks, grill and char-broiler.
• Demonstrated basic knife skills.
• Ability to work in a fast-paced, high stress environment.
• Ability to adjust to and manage change effectively.
• Must be dependable, timely and have high attention to detail.

Required Experience

EDUCATION/CERTIFICATION

• High school diploma or general education degree (GED).
• Class work in cooking school and/or Culinary Arts degree preferred.
• Food Handler’s Card must be obtained before commencing duties.

EXPERIENCE

• 2 to 3 years of related experience or training required in Asian cooking.
• Must be flexible to work different shifts, nights, weekends, and holidays.