Report daily to Executive Sous Chef or Executive Chef and relay station information and updates.
Have thorough understanding of allergens and risk factors when dealing with special orders.
Have excellent leadership skills including the ability to train, mentor, and direct staff.
Proficient to use kitchen equipment on a daily basis, such as: deep fryer, large tilt skillet, soup kettle, griddle, grill, steamer, convection oven, Alto-Sham electric oven, rotisserie oven, electric slicer, Robot Coupe (commercial food processor), cup blender, immersion blender, and Hobart mixing machine.
Basic understanding of food cost, labor cost, contribution margin, and other factors which directly affect net profit.
Responsible for the cleanliness of walk-in and reach in coolers and walk-in freezers.
Oversee production ensuring that safety, quality, quantity and appearance standards are met.
Maintain sanitation levels in accordance with Yakama Nation, local and state of WA health department regulations.
Coordinates serving party times and quantities to be served with Banquets Coordinator so production is scheduled as reservations dictate.
Ensure the best and most productive performance of the Buffet, Employee Dining Room (EDR), Pasta Station, Omelet Station, Dessert Station and Main Kitchen so as not to impede service when serving in house parties or special events.
Responsible for assisting in the efficient kitchen operation by cooking on-line, prep work, relieving breaks, controlling quality and portions.
Coordinates work stations and rotates food products for maximum quality.
Trains personnel through ongoing instruction, leads by example and develops personnel for advancement.
Oversee cleaning of kitchen and equipment and closing sanitation standards.
Responsible for stations cleanliness and organization.
Supervises by working closely with staff to ensure the smooth operation of all outlets.
Oversee kitchen safety by monitoring and training team members in proper equipment use and technique, proper food holding temperatures and proper food storage.
Maintains quality control over hot and cold food and storage areas.
Monitors production assignments and arranges for staff in the event of outs and shortages.
Ensure that all food items are served in an attractive manner and garnished and decorated properly.
Able to forecast product usage, format a daily plan on utilizing prior days prep.
Assist in scheduling of staff on a weekly basis.
Assist in maintaining monthly inventory counts.
Places “inside” orders as needed to have appropriate set par levels following the order guide or food needed for special parties or events.
Know the location and operation of all fire extinguishers.
Practice safety standards and report any unsafe working conditions to the Executive Sous Chef or Executive Chef.
Recognize quality standards in fresh vegetables and fruit.
Advanced training in knife skills and thorough understanding of kitchen operations.
Knowledge of herbs and spices and proper use of each.
Must be able to follow a standardized recipe and maintain recipe portions and presentation for consistency in taste.
Directs prep and maintenance of cold food department which includes decorative show pieces and platters.
Ability to work any Buffet Station, Deli or EDR as required.
Assure that all food is wrapped and labeled after preparation, closing times, for proper food rotation and to meet sanitation standards.
Expresses a positive desire to advance in the culinary field.
Use proper etiquette when dealing with guests.
Proactively helps guests resolve concerns; particularly when the guest has not been satisfied and strives for win-win resolutions.
Models for the team, a strong work ethic and is visible, available and present for the guest and their team.
Ensures sanitary food handling procedures are adhered to.
Builds relationships inside and outside of their department/team to improve ways of working and provide a great guest experience.
Able to work all shifts - weekends, nights, and holidays
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