Prepares and cooks family style meals for guests.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Cooks foodstuffs in quantities according to menu and number of persons to be served.
- Slices roast such as beef, veal, pork, and lamb for cold plates or sandwiches.
- Prepares sandwiches for pantry service outside of meal hours.
- Bakes breads and pastry. Cuts meat.
- Prepare food showpieces.
- Mixes sauces and various seafood such as crab, lobster, and shrimp to prepare cocktails.
- Assists in menu planning taking advantage of foods in season and local availability.
- Assists the Kitchen Manager in ordering supplies and keeps records and accounts.
- Assists the Kitchen Manager in directing the activities of one or more workers who assist in preparing and serving meals.
- Assists the Kitchen Manager in coordinating activities of Main Kitchen to effect operational efficiency and economy.
- Assists the Kitchen Manager in training and developing staff on techniques, equipment, recipes, preparation methods and presentation.
- Assists the Kitchen Manager in developing food lists and ensures that sufficient items are ordered weekly; eliminates or adds items to list at the direction of the Kitchen Manager.
- Responsible for regulatory compliance in assigned areas of responsibility.
- Observes workers and patrons to ensure compliance with OSHA standards and regulations.
- Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.
- Other duties may be assigned.
This position has no supervisory responsibilities.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
EDUCATION and/or EXPERIENCE:
- One year certificate from college or technical school
- OR six months related experience and/or training
- OR equivalent combination of education and experience.
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to write routine reports and correspondence.
- Ability to speak effectively before groups of customers or employees of organization.
- Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
- Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
- Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
- Ability to deal with problems involving several concrete variables in standardized situations.
CERTIFICATES, LICENSES, REGISTRATIONS:
- Class II gaming license issued from the Washing State Gaming Commission
- State of Washington Food Handler's Card
- The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
- While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and taste or smell.
- The employee frequently is required to walk and talk or hear.
- The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.
- The employee must frequently lift and/or move up to 50 pounds.
- Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
- The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
- While performing the duties of this job, the employee is frequently exposed to tobacco fumes.
- The employee is regularly exposed to moving mechanical parts and extreme heat.
- The employee is frequently exposed to fumes or airborne particles, extreme cold, and risk of electrical shock.
- The noise level in the work environment is usually moderate to loud.