Position SummaryPerforms activities in support of all food and beverage outlets.Supervision ExercisedSupervised by the Sous Chef and First Cooks.Major Duties and Responsibilities1.
Receive product and maintain proper storage for all product at safe temperature environment and maintains temperature logs as needed.2.
Pre-prep all raw products for proper storage utilizing the First In First Out (FIFO) rotation system and accurate dating of products.3.
Prep and portion products for line production use as specified.4.
Follow standardized recipes for soups, stocks, sauces, dressings and base recipes for food production.5.
Follow daily prep lists and production communication from management.6.
Demonstrate knowledge of preparation method, ingredients, and background knowledge of outlet respective menu items.7.
Assist other kitchen prep, production, service, cleaning and maintenance when necessary.8.
Work safely and cleanly, using equipment and product correctly and safely at all times.9.
Participates in daily stand up meetings to ensure property information is understood.10.Timely completion of computer assisted training as required.11.Ensure highest quality of products and maintain raw food product at safe temperatures per health code.12.Maintain a clean and safe workspace, equipment and kitchen at all times following all safety and sanitation practices.13.Assist in preparation of meals by performing any combination of the following tasks:a.
wash, peel, cut vegetables and fruitb.
prepare breads, crackers, condiments, etcd.
slice and grate cheesee.
prepare and/or assist with preparation of entrees, soup, side dishes, baked goodsf.
prepare drinks14.Meal service duties:a.
delivers food to tables at the beginning of the mealb.
serve at "window" during meal times (for seconds & special requests)c.
properly store left-overs at end of each meald.
oversee meal clean-up teame.
table setting prior to meal, as neededf.
assist in transport and set-up of picnic or or food for special events15.Kitchen maintenance and up-keep tasks such as:a.
stocking, rotating stockb.
empty trash, compost and recyclable on a regular basisc.
fold and store kitchen laundry, prepare used linens for pick-up by laundry serviced.
receive and put away deliveries, helping unload truck as needede.
wash pots, pans, dishes between meals (manual and machine wash)f.
set up pre/wash station prior to meal clean-upg.
sweep and mop kitchen floorh.
make sure counters, sinks, and washing area are kept clean16.Assist in the preparation of food for take-out as requested (for special guest needs, off property events, staff and events).17.Assist in any area of kitchen as requested by Executive Chef, or Sous Chef.18.Perform other duties as assigned by Management.Knowledge, Skills and AbilitiesAbility to follow instructions.Exhibiting a strong commitment to the organization.Knowledge of buffet line operating requirements.Knowledge of minimum temperature requirements for food and drink preservation.Knowledge of Tribal, federal, state, and local sanitary regulations regarding the preparation, maintenance and storage of food and drink products.
Sandia Resort & Casino