In Room Dining Cook - FT

Description

The In Room Dining Cook works hands-on in various kitchen environments, including
those involving off site premises. The In Room Dining Cook is responsible for food
production, the majority of which involves preparing all hot food items for breakfast, lunch
and dinner, stocks, salads, fruits, and deli meats. The Cook will also prepare sauces and
dressings and is responsible for cutting cakes and pies and setting up desserts. The Cook
will stock items needed for warmers and refrigerators, refill items that are low in product,
place proper utensils, and check chilled salad items and steam table temperatures.
Responsibilities must be performed in accordance with all Company standards, policies,
and procedures.

Essential Functions:
1. Practice, support, and promote Thunder Valley Casino Resort’s “Winning Attitude”
company-wide culture and demonstrate AAA Four Diamond service standards at all times.
2. Prepare food according to daily meal plan and Thunder Valley Casino Resort’s
standards and specifications. The majority of the production will consist of hot food
preparation. Production will also include cold food preparation and will involve
frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables
and poultry. Food preparation may include cold salads, sandwiches, cold displays,
salad dressings, slicing deli meats and cheese.
3. Prepare food for multiple outlets including, but not limited to, In Room Dining, Mingle
Bar, Poker Room, Bingo, Hot Dog Cart, and the Pool.
4. Prepare and cook food in a timely manner according to the needs of the daily operations.
5. Assist daily and monthly inventories.
6. Attend daily Team Member pre-shift meetings.
7. Communicate with management and the Stewarding department on any daily
equipment needs.
8. Ensure and comply with a safe and hazard-free work environment according to the
Health department guidelines.
9. Follow set schedules and specific job duties.
10. Display knowledge of all emergency procedures.
11. Treat each Team Member with care, dignity, fairness and respect.
12. Display and encourage teamwork in the department.
13. Communicate consistently with all managers, keeping them aware of all department
activities.
14. Adhere to all policies and procedures as set forth by Food and Beverage leadership.
15. Follow SOPs, recipe books, and guidelines and have all necessary supplies to provide
consistency and quality of service.
16. Maintain cleanliness, safety, and sanitation standards in accordance with department
policies and those of the Department of Indian Health.
17. Maintain California Food Handlers Certificate.
18. Ensure that kitchen and equipment are in good working order and that the work area is
clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are
not in good working order.

Qualifications

Minimum Qualifications:
1. Two (2) years of experience in the culinary industry.
2. Possess the ability to work hands-on in any kitchen environment, including those
involving a three-meal period and high volume production.
3. High school education or equivalent preferred.
4. Ability to manage time effectively with minimal supervision. Ability to handle high
pace production.
5. Ability to handle constructive criticism and be willing to continuously improve.
6. Possess and demonstrate great attention to detail in order to maintain kitchen’s
appearance and operating standards.
7. Must be able to read all tickets and organize food production in a timely manner.
8. Ability to communicate effectively with Guests, Team Members and Management in
both written and verbal form.
9. Ability to work varied schedules.
10. Must be at least 18 years of age.
11. Must be able to obtain UAIC Tribal Gaming License.

Physical Requirements:
1. Requires normal, corrective vision range, the ability to see color and the ability to
distinguish letters, numbers and symbols.
2. Must be able to lift 50 lbs. with or without assistance.
3. Must be able to push up to 250 lbs. on a pushcart.
4. Must be able to enter walk-in units with temperatures to -10 degrees.
5. Must be able to bend and reach to a height of 6 feet with or without assistance.
6. Must be able to walk and stand for extended periods of time in a hot or cold kitchen
environment.
7. Manual dexterity to operate job related equipment.