Lytton Rancheria

SUMMARY:

Prepare salads, fruits, cold meats, appetizers, and other cold dishes according to quality standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES: (Includes but not limited to the following)

• Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect.
• Prepare all pantry food items according to standard pantry recipes or, as otherwise specified by supervisors/Sous Chef, to ensure consistency of product. Transportation of heavy food production from walk in to work area.
• Initiate all requisition of food and supplies necessary for production. Must learn/know all food container sizes in order to fill out requisitions properly.
• Check and control the proper storage of product, especially on all fresh produce, checking on portion control, to maintain quality product.
• Visually inspect, select and use only food items that meet quality standards. Use first in first out system. (FIFO) Label and date all items. Follow crew S.O. P’s.
• Visually inspect, select and use only the freshest fruits, vegetables, meats and other food products to achieve the highest standards in preparation and presentation of all menu items.
• Efficient service of all cold and hot menu items ordered by patrons.
• Keep all refrigeration, storage, and working areas clean and in working condition according to Health Department regulations.
• Performing any general cleaning tasks using standard casino cleaning as assigned by supervisor to adhere to health standards.
• Perform other duties as requested, such as cleaning up unexpected spills, or executing special customers’ requests.
• Good working knowledge of the fundamentals of cold and hot food preparation and accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, slicers, steamers, etc.
• Adhere to all cash handling procedures and opening/closing duties.

SUPERVISORY RESPONSIBILITIES:

This position has no supervisory responsibilities.

QUALIFICATIONS:

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
• Good working knowledge of the fundamentals of cold food preparation.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, slicers, steamers, broilers, kettles, etc.

EDUCATION and/or EXPERIENCE:

• High school diploma preferred.
• Two to three years cold and hot kitchen/pantry in a high-volume restaurant facility.
• Culinary and Apprenticeship program preferred.
• Any combination of education, training or experience that provides the required knowledge, skills and abilities

LANGUAGE SKILLS:

• Ability to read and comprehend simple instructions, short correspondence, memos, caution and safety notices. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers and other team members of the organization.
• Ability to read, write and speak the English language in order to complete requisitions read recipes and communicate with other team members.

MATHEMATICAL SKILLS:

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS:

• Ability to obtain any government required licenses or certificates and gaming license.

PHYSICAL DEMANDS:

• The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell.
• The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT:

• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.
• While performing the duties of this job, the team member is frequently exposed to moving mechanical parts. The team member is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually loud.
• Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.