Work in Washington Veterans Jobs

Summary:

The Cook III has demonstrated proficiency in all kitchen areas found in a gaming hospitality environment. The ability to assist with menu development, planning, process refinement and highest level of attention to detail will be expected. They are responsible for culinary preparation for the guests, catered events, banquets and special functions. Taste and presentation standards are expected be exceptional and directly affect a positive guest experience. Preparation and strict adherence of the menu ingredients and recipes are a must and the candidate will typically be a training position for mentorship of level I and II Cooks. Primary areas of responsibilities include maintaining line flows at the direction of the Sous Chef and adherence to all safety and sanitation requirements. They may also be required to assist with organizing records, inventory and tracking ordering levels at the direction of the Sous Chef.

Essential Functions:

Ensures quality of food served to guests, and maintains station and sanitation at all food prep areas.

Must have proficiency in cutting, preparing, sautéing, and broiling, poaching, boiling, steaming and braising techniques.

Must have the ability to recreate menu items by taste, appearance and portion control standards set by the Executive Chef.

Responsible for long- and short-term planning and day-to-day operations of the ALL kitchens and related areas.

Performs all essential functions while adhering to Tribal Gaming regulations.

Responsible to adhere to internal policies and procedures, all SOP's and future food programs to ensure a consistent, quality product.

Responsible for scheduling, training and mentorship of all BOH staff.

Verify and ensure culinary operates in accordance with the direction given by the Sous Chef.

In charge of consistency and presentation of all menu items.

Adherence to guidelines and procedures for HACCP, sanitation, safety and general control. Monitors time and temperature recording.

Supervise associates in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; adopts "HIRE THE BEST", trains, develops, empowers, coaches and counsels, resolve problems, and provides open communication.

Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, tribal standards and regulations.

Implement menus and back-up (use records, production lists, pars, training, etc.) within Casino guidelines to continually improve revenues and profit margins while maintaining quality.

Promote the Accident Prevention Program to minimize liabilities and related expenses.

Monitors daily operations within kitchen guidelines and ensures quality control of food and appropriate staffing levels.

Responsible for the execution of banquet functions---such as VIP, Jackpot Party and other internal casino events.

Monitors activities of other staff and provides instruction in the finer points of cooking; follows general standards per the department and position; trains new employees and monitors training to include assigning training tutors.

Performs or assists other staff in performing duties, such as cooking, carving meat, preparing dishes and sauces and/or cleaning areas.

Recommends new products and recipes and reviews kitchen operations for improvements in the food production area(s).

Conducts standard operating training for kitchen personnel, including sanitation and food production.

Assists in the calculation of food costs for restaurant menus; maintains costs control records; reviews food and labor costs with the Food & Beverage Director and Management Team.

Monitors guest satisfaction of food; resolves any