GENERAL SUMMARY
Prepares and cooks food orders including meat, fish, poultry and related items in a prompt and accurate manner. Ensures food is of proper quality, taste and presentation when prepared or served to guests.
CORE SCOPE OF POSITION
Responsible for the preparation of hot and cold food items. Checks prep list, inventory on hand against projected needs to determine production.
Prepares and cooks food orders, including meat, fish, poultry and related items according to prescribed menus or recipes in a prompt and accurate manner.
Observes and tests food being cooked by taste, aroma and temperature using a thermometer to determine that food is cooked properly.
Maintains high standards of quality and appearance for all food prepared and served.
Understands and maintains consistency of product and quality assurance.
Ensures proper storage of product by checking storeroom, walk-ins, freezer and other areas to ensure maximum product shelf life is maintained.
Checks recipes for specific storage procedures and requirements.
Ensures all food items are properly covered, dated, and rotated to obtain proper quality control.
Checks par levels to determine variety and quantity of food products required per shift as well as the set-up for the following shift.
Stocks and maintains proper inventory level of food supplies, ingredients, and other consumables on the menus.
Understands and practices food safety and sanitation procedures.
Ensures that a clean, safe, hazard-free work environment is maintained.
Complies with company and departmental policies and standard operating procedures, and applicable governmental laws and regulations.
Maintains and operates kitchen equipment properly.
Setups and restocks kitchen.
Breaks down, cleans, sanitizes and reassembles all food preparation equipment after each use.
Exhibits competency with knife handling skills, executing accuracy at an accelerated pace.
Communicates product needs. Alerts Sous Chef when product levels are low, so that new product can be ordered.
Attends and supports all guest service training courses.
Maintains knowledge of current marketing promotions and/or special events.
Follows the recipes developed by the Sous Chef
Maintains knowledge of flavoring and seasoning.
Attends all Kitchen Staff Meetings as required.
Performs other duties as assigned.
FOUR STAR & FOUR DIAMOND SERVICE COMMITTMENT
All Team Members will display a Forbes Travel Guide Four Star and AAA Four Diamond commitment to Customer Service through the delivery and maintenance of the Quality Standards established by Viejas Casino & Resort.
INTERACTION
SUPERVISION
Required Skills
KNOWLEDGE AND SKILLS
Demonstrated knowledge of char-grill, range, steamer, salamander, fryers and oven use.
Demonstrated knowledge of knife and culinary skills.
Knowledge of basic butchering of meat and fish, salad and cold food preparation.
Good verbal, written and interpersonal communication 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.
Must be flexible to work different shifts.
Previous working knowledge of Point of Sales (POS) system preferred.
Required Experience
EDUCATION/CERTIFICATION
High school diploma or general education degree (GED).
Food Handler’s Card must be obtained before commencing duties.
EXPERIENCE
2 to 3 years of restaurant production/cooking experience required.
1 to 2 years of fine dining experience preferred.
KNOWLEDGE AND SKILLS
Demonstrated knowledge of char-grill, range, steamer, salamander, fryers and oven use.
Demonstrated knowledge of knife and culinary skills.
Knowledge of basic butchering of meat and fish, salad and cold food preparation.
Good verbal, written and interpersonal communication 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.
Must be flexible to work different shifts.
Previous working knowledge of Point of Sales (POS) system preferred.