SUMMARY

Ensure quality production of food, recipe adherence, portion control standards and presentation of all food items.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Includes the following:

• Prepares food for the assigned venue.
• Adheres to standards for preparation, portioning, cooking and presentation of all menu items.
• Ensures excellent quality of food and proper presentation.
• Ensures proper portion control, adherence to recipes and timeliness of all food products.
• Ensures daily quantities of required foods are prepared per Chef’s instructions.
• Ensures all product is stored and maintained properly, in all coolers, holding cabinets and other areas to prevent waste and spoilage.
• Upholds cleanliness standards for kitchen operations, equipment and tools.
• Maintains a safe and sanitary work environment.
• Promotes the Big Six and encourages a Fun, Friendly, Quick, Comfortable, Clean and Safe Environment.
• Performs other job-related duties as assigned.

SUPERVISORY/MANAGEMENT AUTHORITY

No supervisory/management authority.

EDUCATION AND EXPERIENCE

High School Diploma or General Education Degree (GED) and 1 year of related experience or an equivalent combination of education and experience.

COMPETENCIES

• Active Learning - Understanding the necessity for continuous personal growth and learning; ability to gauge one's strengths, limitations and interests accurately and use this knowledge for purposes of performance effectiveness self-development.
• Culinary Arts - Knowledge of culinary arts, characteristics of multiple cuisines, food science and nutrition; ability to prepare and cook foods and meals that are pleasing to the palate and the eye.
• Flexibility and Adaptability - Knowledge of successful approaches and techniques for dealing with change; ability to adapt to a changing environment and be comfortable with change.
• Food and Beverage Handling Practices - Knowledge of food safety and foodborne illness; ability to develop, implement and carry out sanitary and safe food and beverage handling practices.
• Listening - Knowledge of effective listening issues and techniques; ability to gather, clarify and apply information transmitted verbally, while exhibiting a genuine interest toward the speaker.
• Operations, Back of House - Knowledge of food storage and preparation guidelines; ability to oversee and carry out tasks associated with kitchen operations in casual and fine dining restaurants.
• Products and Services - Knowledge of major products and services and product and service groups; ability to apply knowledge of product and service appropriately to diverse situations.
• Safety, Injury Prevention and Emergency Procedures - Knowledge of safety and emergency procedures; ability to prevent and treat injuries and sickness and to implement emergency procedures.
• Standard Operating Procedures - Knowledge of established standard operating procedures (SOP); ability to design, implement and evaluate standard operating procedures affecting daily and strategic business operations in order to increase operational efficiency.
• Teamwork - Knowledge of the necessity and value of teamwork; experience with; ability to work cooperatively towards shared goals and being supportive of others at all levels.

OTHER REQUIREMENTS

• Ability to obtain a food handler’s card.

WORK ENVIRONMENT

Work may be performed in a variety of settings, including climate-controlled office settings and/or casino floors which includes exposure to second-hand smoke and crowd noise. Work will require working varied shifts including, weekends and holidays, as needed. Work requires lifting objects up to 50lbs.