Steakhouse Pantry - FT

Description

Position Summary:

The Specialty Cook is responsible for hands-on food production in the AAA Four
Diamond Steakhouse, the majority of which involves preparing all hot food items for
dinner, along with specialty meats, specialty desserts, stocks, and salads. The Specialty
Cook will also prepare sauces and dressings and is responsible for setting up desserts. The
Specialty Cook will stock items needed for warmers and refrigerators, refill items that are
low in product, set up stations, place proper utensils, and check chilled salad items and
steam table temperatures. Follow Indian Health Department rules and regulations including
HACCP monitoring system to specifications. 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 “ELITE” companywide service mission 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 including broiling, sautéing, steaming, frying, griddling, and carving all
meats, fish, poultry, and vegetables. Production will also include cold food preparation
and will involve hors devours, desserts, cold salads, cold displays, salad dressings, and cheese.
3. Prepare and cook food in a timely manner according to the needs of the daily
operations and to the specifications set by the Steakhouse Room Chef.
4. Demonstrate proper cooking skills, and prepare menu items that are flavorful, properly
textured, and balanced.
5. Ensure Guest satisfaction through presentation and food quality, and promote positive
Guest relations.
6. Assist daily, weekly, and monthly inventories.
7. Attend daily Team Member pre-shift meetings.
8. Communicate with management and the Stewarding department on any daily
equipment needs.
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 Indian Health Department. Utilize HACCP Manager Monitor System.
17. 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 fine-dining experience in the culinary industry.
2. Possess the ability to work hands-on in any kitchen environment, including those
involving high volume production.
3. High school education or equivalent preferred.
4. Ability to manage time effectively and handle a high pace of production with minimal
supervision.
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 have or be able to obtain a ServSafe Food Handler card.
11. Must be at least 18 years of age.
12. 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. The ability to hear, smell, taste, and touch.
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.