Prepares all food according to standardized recipes. Ensures that their station is set and fully stocked at ALL times. Coordinates with and supports chefs. Prepares food as needed, so as to ensure a high quality of standards.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Adheres to company guidelines standardized recipes; able to perfect recipes.
Completes assigned side duties & other projects.
Be able to properly use and clean standard kitchen equipment including, but not limited to, Kitchen Aid Stand Mixer, Hobart 20 qt Mixer, Fryer, Pizza Oven, Brulée Torch, etc.
Be able to properly calibrate a bimetallic stemmed thermometer.
Know how to properly clean and shuck shellfish such as oysters and clams and know the proper holding and handling techniques for each.
Be able to handle a knife properly and know classic knife cuts such as brunoise, batonette, julienne, chiffonade.
Know how to properly prepare emulsified dressings and aïolis.
Have knowledge of food preparation temperatures and know how to differentiate Rare, Medium Rare, Medium, Medium Well, Well, and Black & Blue.
Know how to identify and differentiate standard cuts of meat including, but not limited to, filet mignon, T-Bone, Porterhouse, Ribeye, Delmonico, New York, and Sirloin.
Be able to identify and recognize basic culinary ingredients in a fine dining kitchen.
Know how to read and execute a recipe based on current standards and techniques.
Maintains a professional attitude and appearance at all times. Be able to present themselves in an appropriate manner at all times to our guests.
Must be able to communicate effectively with other staff members including Front of the House, Back of the House, and Executive Chefs.
Adheres to strict guidelines concerning safety when handling food. Has knowledge of proper food handling techniques including, but not limited to, FIFO, food rotation, and proper food storage.
Continually maintains a clean work area.
Preferably has a ServSafe Certification or be able to complete and pass a ServSafe Class within 3 attempts.
Performs all duties in a given time frame.
Be able to assist with banquets and special parties.
Additional duties may be assigned, as necessary.
This job has no supervisory responsibilities.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Experience and/or Education
Certification from college or technical school; or 2 years related line experience and/or training; or equivalent combination of education & experience.
Must be at least 21 years of age.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before groups of customers or employees of the organization.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Able to deal with problems involving several concrete variables in standardized situations.
Certificates, Licenses, Registrations
Cache Creek Casino Resort Tribal Gaming License.
ServSafe Certified or be able to pass the ServSafe Class within 3 attempts
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job with or without reasonable accommodations.
While performing the duties of this job the employee is frequently required to stand, use hands to handle, feel, or reach. The employee is occasionally required to climb or balance, stoop, kneel, or crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds. The specific vision requirements for this job are close vision, distance vision, color vision & peripheral vision.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job with or without reasonable accommodations.
While performing the duties of this job, the employee is rarely exposed to fumes or airborne particles, extreme cold, or extreme heat. The noise level in the work environment is moderate.
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