FOOD AND BEVERAGE KITCHEN WORKER

Description

Description
It is the responsibility of the Kitchen Worker to perform all phases of kitchen cleaning so as to attain safe and sanitary conditions in accordance with departmental policies, practices, and procedures while under the supervision of the F&B Manager, Assistant Manager and Supervisor. This position must also exhibit a high level of professional and personalized internal guest service that
embodies the Company’s standard to deliver prompt, courteous service in a manner that complies with Two Kings Casino Food and Beverage standards and company policies, rules, and procedures in all areas of operations related to guest service experience.

Responsibilities:
• Maintain uniform appearance according to established guidelines.
• Adhere to policies, rules, and procedures.
• Gather pots and pans to wash in a three (3) compartment sink or a pot machine; breakdown, spray, load, unload dishes, glassware, and flatware as it is brought to the dish area then place them back to the appropriate storage location.
• Maintain chemical detergents in all applicable equipment such as dish washers, pot washers, and routine dispensers.
• Wash baseboards, floor drains, hand sinks, tables and cutting boards; sweep and mop all floors, wash all floor mats; clean kitchen equipment to include but not limited to dish machines, ice machines, pot machines, prep tables, hot boxes, refrigerators, etc.
• Responsible for all breakdown, stove, fryers, feed, catch and proper sorting of all dishware, silverware, and glassware as it is brought to the kitchen area.
• Responsible for washing all kitchen equipment, in addition to walls, ceilings, baseboards, floor drains, hand sinks, tables and cutting boards.
• Responsible for cleaning stove, ovens, hoods, all stainless-steel kitchen equipment.
• Responsible for sweeping and mopping all floors.
• Separate and remove trash and garbage; place in designated containers, may handle biohazard clean up.
• Responsible for hauling trash from the kitchen areas to the Trash Container.
• Responsible for polishing kitchenware, glass, etc. as needed.
• Responsible for cleaning all food and beverage service carts, speed tacks, double wide racks, food warmers, queen marys and dish dollies.
• Responsible for maintaining fryer, filtering oil changing oil and disposing of oil.
• Responsible for washing kettle pots on hot line as needed.
• Responsible for set up of all dishware, glass, and silver for all food.
• Inform F&B Management Team and cook of needed supplies.
• Bring all supplies down from the storage areas.
• Assist with maintaining a neat, clean, and safe working environment.
• Turnover/Takeover station according to established procedure.
• Complete special projects as requested by Food and Beverage management.
• Assist with set up station and breakdown stations and all kitchen equipment at closing of shift.
• Ensure all products are rotating on a first-in, first-out philosophy.
• Identify and safely use all kitchen equipment.
• Properly label and date all products to ensure safekeeping and sanitation.
• Comply with regulatory departments and with departmental and property policies and procedures, to include SNHD, OSHA, Fire Department, etc.
• Complete mandatory trainings, including but not limited to health and safety, as required by the company, department, or other governing entities (e.g., Health District).
• Work as a team, assisting all guests’ and employees’ needs and inquiries
• Individual must be able to work in fast-paced environment and multitask
• Must possess written and verbal communication skills as well as organizational skills • Flexible schedule to include weekends, holidays, available to work all shifts (night shift)
• Perform other duties and responsibilities as requested.

Work Location:
• One location
Work Remotely: No

Qualifications

Qualifications
• High School diploma or equivalent.
• Minimum six (6) months stewarding or comparable experience to include Culinary Training Academy Certification.
• Excellent customer service skills as well as interpersonal skills to deal effectively with all business contacts Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.
• Ability to be efficient, detail-oriented, flexible, and fast.
• Working knowledge of the Health and Safety regulations.
• Working knowledge of basic kitchen equipment.
• Excellent customer service skills as well as interpersonal skills to deal effectively with all business contacts.
• Knowledgeable of policies and procedures regarding safety guidelines, proper chemical usage, and handling.
• Adhere to all Health Department, OSHA, sanitations, and safety regulations to include chemical usage.
• Work varied shifts, including third. Shift, weekends, and holidays.
• Ability to take initiative and exhibit flexibility.
• Able to effectively communicate in English, in both written and oral forms.

Physical Requirements
• Ability to lift and carry large pans from ovens or freezers
• Balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, repetitive motions Lift, carry, push, pull or otherwise move objects and/or move up to 75 pounds occasionally.
• Standing and walking for entire length of shift (up to 95%).
• Work is performed in a fast-paced setting.
• Must be tolerant to varying conditions of noise level, temperature, illumination.
• Eye/hand coordination
• Use of standard Kitchen equipment.
• Ability to distinguish letters, numbers, and symbols
• May be required to work evening, weekends, and holiday shifts.

Certifications / Licenses
• ServSafe certified (Food Handler’s Certification)
• Culinary Training Academy Certification
• Must be able to obtain a Gaming License. Licenses
o Must be at least 21 years of age or older