Description

SPECIFIC DUTIES AND RESPONSIBILITIES

• Ability to operate kitchen equipment, including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.

• Provide excellent guest service to both internal and external guests

• Greets guests approaching service area.

• Actively participates with staff to cook, prepare, dish up, and assemble all outlet food.

• Adheres to control procedures for food costs and quality.

• Encourage and abide by all health codes and hand-washing guidelines.

• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.

• Able to create compound sauces and derivatives of the mother sauces including the knowledge of Beurre Blancs.

• Prepare written food requisition for supplies and food items for production in the workstation inventory.

EDUCATION, TRAINING, AND EXPERIENCE

• High School Diploma or GED equivalence.

• Three-year minimum experience in food preparation and food knowledge is preferred.

• Ability to work the line in different locations, i.e., Sauté, Broiler, Appetizer, Pantry, Pasta, Grill, etc.

• Must be able to complete any classes or certifications required.

• Able to obtain a valid gaming license