SUMMARY: Prepares and produces menu items to recipe standards in a quick and efficient manner, instructs and works with Buffet Cook 1 to successfully execute buffet service standards.
ESSENTIAL RESPONSIBILITIES include the following. Other duties may be assigned.
Prepares items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts (Prepares, cooks and seasons all food).
Follows all recipe standards as determined by Executive Chef.
Ensures each order sent out is consistent with recipe specifications.
Controls food production to include:
Proper cooking methods
Cooking time and temperature
Handling and storage of prepared foods and leftovers
Prepares for a rush without getting behind.
Maintains a clean and safe work environment.
Demonstrates skills in garde manger, broiler, saut, saucier and banquet quantity cooking.
All other duties as assigned by the Executive Chef and Chef's Management Team.
Follows GuestPath Universal Service Standards, Operational Service Standards, and SERVE expectations at all times.
Perform duties in a safe manner; report any potential safety hazards to management staff.
Perform any reasonable, temporarily assigned job duties outside the position's job description, where, in the Company's judgment, those duties are necessary in the interest of efficiency, productivity, or guest service.
STANDARDS OF PERFORMANCE
Follows safety rules
Conducts self in an appropriate and professional manner at all times
Consistently follows through with the appropriate actions when asked to complete projects/ tasks
Abilities demonstrated in handling all types of skills relating to the Buffet and food preparation
Conducts self in an appropriate, professional manner at all times
Maintaining interpersonal working relationship among all personnel
Oral and written communication skills
Willingness to assume overall responsibility relative to the performance of the outlet, work flexible hours and handle high-pressure deadlines
Consistently follows through with the appropriate actions when asked to complete projects/tasks
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
High school Diploma or GED equivalent
One-year minimum experience in food preparation and food knowledge; preferred
Must be able to complete any classes or certifications required
CERTIFICATIONS, LICENSES, REGISTRATIONS:
Associate must be able to qualify for licenses and permits required by federal, state, and local regulations.
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is predominately walking and standing; frequently uses the stairs or elevators; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. Specific vision abilities required by this job include close vision, distance vision, and peripheral vision, color coordination, and ability to adjust focus. The associate may be required to lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. The noise level in the work environment is usually moderate to loud. All associates are under surveillance (and audio surveillance in limited areas). Performance may be observed and recorded.
Miami Valley Gaming & Racing