Culinary II (Full Time) (36588)

About the role

Responsible for the cooking and production of entrée, vegetable, and specialty station foods. May also cook roasted items to be used in other food outlets. Must maintain high quality food flavor.

Responsibilities

• Prepares foodstuffs working safely, cleanly, efficiently, and organized in a high volume and high quality environment.
• Follows recipe specifications and maintains high quality and consistency.
• Assists all team members with food preparation, receiving, and stewarding duties when necessary.
• Assists Sous Chef with buffet production; helps transport food and assists receiving in putting away food products.
• Keeps all refrigerators, freezers, and dry storage areas organized and cleaned daily; applies proper food handling and rotation.
• Communicates effectively to all guests regarding produced food; provides excellent guest service to both guests and internal clients.
• Must adhere to all Tribal Ordinance, Regulations, and the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures.

Requirements

• Minimum two years kitchen experience.
• Exemplary communication and guest service skills; must be able to communicate in English.
• Professional knife skills and production kitchen knowledge of soups and sauces.
• Ability to follow all recipes, including extensive culinary vocabulary and understanding of weights and measures.
• Ability to effectively operate kitchen equipment like mixers, braises, tilt kettles, etc.
• Must be able to obtain a Riverside County Health Department card within one week of employment.

Working Conditions

• Must be able to stand, move, and work throughout the work area and properties, including walking, climbing stairs, bending, lifting, standing, stooping, reaching, and/or carrying for the duration of the shift.
• Will be subjected to a smoke-filled environment on the casino floor.
• The noise level in the work environment is usually moderate but may escalate in the casino or near kitchen hoods.
• Must be able to grasp, bend, lift, and/or carry goods weighing a minimum of 25 lbs. on an intermittent basis.
• Requires sufficient dexterity of hand to use kitchen small wares and knives.