Responsible for preparing menu items for the dining facilities, following proper procedures and established recipes, and coordinating the activities of Prep and Line Cooks.
Responsibilities
Executes all food production and plating in a timely and efficient manner,
Responsible for maintaining food quality and ensuring guest satisfaction.
Strives to exceed guests’ expectations on food items produced.
Delivers exceptional guest service (i.e., prompt, friendly, professional, and responsive) at applicable food outlets, using proper greeting and departure phrases and service standards established by F&B management.
Assists culinary management with shift operations of the kitchen.
Coordinates the activities of Prep and Line Cooks.
Provides training for Line Cooks.
Works closely with management team to standardize recipes.
Along with culinary management, maintains overall food and labor costs.
Oversees food preparation and portion control in each restaurant outlet.
Orders all food items necessary for each kitchen operation.
Assists culinary management with banquet operations, kitchen services, and stewarding functions of each kitchen operation.
Prepares a variety of meats, poultry, and seafood using different cooking techniques, and according to standard procedures.
Measures and mixes ingredients according to recipes to prepare soups, salads, gravies, and casseroles.
Investigates food quality; records all food spoilage on the proper form and submits it to the Sous/Executive Chef in a timely manner.
Keeps the floor area in the line clear of debris and slipping hazards.
At the end of each work shift, ensures work stations, cooking ranges, and associated equipment have been properly cleared of cookware and food items, and the surfaces of equipment and stations are completely cleaned and sanitized.
May work in different areas/outlets as business or staffing needs dictate.
Assists in receiving and storing food supplies.
If stationed at applicable food outlet, provides information on resort amenities, events, promotions, etc. in order to increase levels of guest service.
Performs other duties as assigned.
Qualifications
High School Diploma or GED Certificate.
Must have three years of experience in garde manger, pantry, line cook, baking, butchering, or related area.
Supervisory and leadership skills and abilities.
Supervisory experience desirable.
Must be able to work effectively within a team.
General knowledge of the preparation of various food items.
English language proficiency, including reading, writing, and conversation skills.
Must be able to read manuals, event orders, preparation lists, memos, and other written communications; able to write instructions, performance evaluations, etc.; able to lead Team Member meetings, provide summaries to management, and converse effectively with guests.
Able to maintain composure at times of high volume.
Willingness to work flexible schedules and hours, including nights, weekends, special events, and holidays.
Must follow safety guidelines and grooming standards.
Must maintain uniforms, using proper washing and ironing techniques, if applicable.
Must obtain food handler card within 30 days of employment.
Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.