TYPICAL WORKING CONDITIONS:

Works in a kitchen environment

ESSENTIAL FUNCTIONS:

1. Always be NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greeting.
2. Have a friendly personality and a positive, “can do” attitude.
3. Have a desire to advance your career in the culinary field and specifically at Barona.
4. Exhibit excellent player service to Barona’s player, friends and family.
5. Willing to work a flexible schedule depending on business needs, including weekends and holidays.
6. Take the initiative on projects and show leadership. Anticipate challenges by being proactive and having a sense of urgency.
7. Communicate with your supervisor all important observations related to player service, food quality, equipment performance or maintenance, timing, and ordering.
8. Supervise cooks in daily preparation of mis-en-place and ensure that the cooks are prepared for the service period.
9. Lead by example and model the behavior that we expect from all staff members. Create an unbiased and motivating team environment.
10. Help ensure food supply and quality at each station through communication with other cooks.
11. Conduct accurate inventories using department par sheets.
12. Work all of the stations, if needed, with efficiency and competency.
13. Ensure that all cooks in your area are following proper cleaning and sanitizing procedures.
14. Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
15. Practice safe food handling techniques including HACCP principals and State of California health codes as inspected by the Indian Gaming Health Service.
16. Produce consistent food product in accordance with the outlet’s standards (recipes, portion controls, and presentation specifications) and implement those standards throughout the kitchen.
17. Demonstrate and ensure good knife skills including safe knife handling and special tool handling principles.
18. Document consistent proficiency with the various cooking methods including frying, boiling, steaming, braising, sautéing, roasting.
19. Cut and portion beef, veal, lamb, poultry, and seafood as needed
20. Ensure that all cooks in your area are following proper breakdown and closing procedures and help get the kitchen ready for the Chef’s closing inspection.
21. Perform additional responsibilities as requested by the Chef, Sous Chef or Chef de Partie.
22. Have and maintain a clean record on performance issues.

NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.

MINIMUM QUALIFICATIONS:

Ability to read and understand Catering Event orders for daily and forecasted production.

Valid San Diego County Food Handlers Card

Bilingual preferred

REQUIRED EDUCATION:

ACF apprentice, first year culinary student preferred

REQUIRED EXPERIENCE:

Experience with showmanship skills of carving beef, lamb, pork and fowl

Minimum 1-2 years of food handling experience.

ALTERNATIVE TO MINIMUM QUALIFICATIONS:

None

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:

Please refer to Support Data Sheet for position.