Cook III

Description

Position Summary

Responsible for overseeing the daily operations of all kitchen production ensuring service and products are to Chinook Winds standards.

Essential Functions

• Manages the kitchen line operations for assigned shift.
• Monitors F&B preparation and presentation, cleaning and maintenance of equipment, and kitchen inventories to ensure cost controls, quality, and compliance with department standards and procedures.
• Assists Restaurant Chef with managing employees to ensure appropriate professional standards of behavior, work standards, productivity, practices, and customer care are enforced.
• Maintains effective communication within the team and attends meetings and training sessions.
• Supervises and coordinates activities of food preparation.
• Plans or participates in planning menus, prepares foods, and utilizes food surpluses and leftovers.
• Participates in the development, implementation, and maintenance of the restaurants policies and procedures.
• Seasons and cooks food according to recipes or personal judgment and experience.
• Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weighs, measures, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portions, arranges, and garnishes food, and serves food to Front of House team.
• Inspects food preparation and serving areas to ensure observance of safe, sanitary food handling practices.
• Turns or stirs foods to ensure even cooking.
• Regulates temperature of ovens, broilers, grills, and roasters.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Carves and trims meats such as beef, veal, ham, pork, and lamb for hot and cold service, or for sandwiches.
• Recommends measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Participates in the development and execution of the restaurants cost control and reporting requirements.
• Participates in the development, implementation, and evaluation of goals, objectives, programs, promotions, budgets, policies and procedures.
• Develops and maintains a teamwork environment.
• Trains employees in designated areas and monitors progress.
• Completes, monitors, and develops staff through evaluation and development plans.
• Identifies & reports any irregular, unsafe or hazardous conditions.
• All other duties as assigned.

Requirements

Position Qualifications

WORKERS IN THIS POSITION MUST BE 18 OR OLDER

Competency Statements

Customer Orientated- Ability to take care of the customers’ needs while following company procedures.

Team Orientated- Ability to work well with others to achieve group goals.

Detail Oriented- Ability to pay attention to the minute details of a project or task.

Communication Skills – Ability to communicate effectively orally and in writing.

Management Skills - Ability to organize and direct oneself and effectively supervise others.

Decision Making - Ability to make critical decisions while following company procedures.

Education

High School Diploma or GED.

Culinary certificate or equivalent preferred

Experience

Three years experience in high volume kitchen operation as a Line Cook.

One year of supervisory experience preferred.

Previous casino experience preferred.

Computer Skills

Microsoft office beginner level in Word, Excel, and Outlook.

Certificates & Licenses

Must obtain a Siletz Tribal Gaming License.

Must have a Food Handlers Card before the start date.

Other Requirements

Knowledge and experience with all facets of line operations including pantry, broiler, fryer, and sauté.

Physical Demands

• Stand Constantly
• Walk Constantly
• Sit Not Applicable
• Handling/Fingering Constantly
• Reach Outward Constantly
• Reach Above Shoulder Occasionally
• Climb Not Applicable
• Crawl Not Applicable
• Squat or Kneel Occasionally
• Bend Frequently

Lift/Carry

• 10 lbs or less Frequently
• 11-20 lbs Frequently
• 21-50 lbs Occasionally
• 51-100 lbs Occasionally
• Over 100 lbs Not Applicable

Push/Pull

• 12 lbs or less Frequently
• 13-25 lbs Occasionally
• 26-40 lbs Occasionally
• 41-100 lbs Occasionally

Other Physical Requirements

Vision: Near and Far

Sense of Sound

Sense of Smell

Sense of Taste

Work Environment

Work will take place in a busy gaming environment with multiple distractions. The noise level in the work environment is usually moderate to loud. The environment is subject to smoke and the associated effects.

Working Conditions

Conditions of employment include passing a pre-employment drug screen, a background investigation, and completing an introductory period.