Cafe Pantry - PT

Description

Perform culinary responsibilities in accordance with all Company standards, policies, and procedures.  Possess the ability to work hands-on in any kitchen environment, including those involving off site premise.  Majority of the production will be in the Garde Manger, preparation of all salad bar items: back up salads, fruits, deli meats, breakfast items, and condiments as needed, preparing sauces and dressings. Also including cutting cakes and pies and setting up desserts stocking items needed for warmer or refrigerators, refilling items that are low in product, placing proper utensils, checking chilled salad items and steam table temperatures. 

Responsibilities:

• Responsible for practicing, supporting, and promoting Thunder Valley Casino’s “Winning Attitude” Company-wide culture and demonstrating Thunder Valley Casino’s AAA Four Diamond Service Standards at all times.
• Prepares food according to daily meal plan.
• Attend daily pre shift meetings.
• Must be able to handle a flexible schedule.
• Must ensure and comply with a safe and hazard free work environment according to the Health Department guidelines. 
• Follows set schedules and specific job duties.
• Prepares and cooks food according to daily meal plan.
• Display knowledge of all emergency procedures.
• Follow set schedules and specific job duties.
• Maintain personal grooming and uniform standards pursuant to Thunder Valley’s policies.
• Treat each Team Member with care, dignity, fairness and respect.
• Display and encourage teamwork in the department.
• Communicate on a consistent basis with all managers. Keep them abreast of all department activities.
• Adhere to all policies and procedures as set forth by Director of Food and Beverage.
• Follow SOP’s, recipe books and guidelines and have all necessary supplies to provide consistency and quality for the best guest service.
• Maintain cleanliness, safety and sanitation standards in accordance with department policies and those of the Department of Indian Health.
• 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.
• Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Thunder Valley standard’s and specifications.

Qualifications

Qualifications:

• Ability to communicate effectively with guests, Team Members and management in both written and verbal form.
• Must manage time effectively with minimum supervision. 
• Ability to handle high pace production.
• Must be able to handle constructive criticism and be willing to continuously improve.
• Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards; using good judgment.
• Minimum of 1 year experience in the Culinary Industry.
• Must be able to read all tickets and organize food production in a timely manner.
• Possess or obtain a California Food Handler Card.