Location: Pala, CA

Under the direction of the Chef De Cuisine/Room Chef and/or Sous Chef, the Broiler Cook supports culinary management and hourly staff in daily overall kitchen operations for the BMG kitchen. Adhering to the Health Department regulations and Pala’s standards and expectations of food service and quality, freshness and presentation. The position will ensure the highest quality food and service. Responsibilities include planning, prep, set up and prepare quality products in all areas of the BMG kitchen to include cooking all meats, poultry and seafood items to established procedures and timing, but not limited to appetizers, salads, sous vide, hot/cold smoking, entrees, soups, garnishes, sauces, dry aging, fermentation, dehydrating, baking, seasonal specials in accordance with departmental quality standards and specifications.

• Minimum three (3) years’ experience in a large hotel or similar casino type operation which includes high volume production as a Broiler Cook or Sauté Cook
• Must be able to demonstrate sound meat cooking temperatures ie bleu, rare, medium rare, medium, medium well, etc,       
• Experience in upscale casual and/or fine dining service
• Experience in restaurant and banquet production
• Must know how to use weights/measures and have intermediate knife skills

ESSENTIAL JOB FUNCTIONS:

• Set up broiler station to include all food preparation equipment, plateware and food.
• Set up par and stock of all protein items for the broiler station such as steak, chicken and seafood items.
• Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production are adhered
• Supervises the operation of the kitchen line during service periods; coordinates and controls the quality, flow and timing of food
• Correctly seasons, cooks and plates all entrees and ensures quality standards are met
• Ensures that all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frameControls all purchasing of food products and kitchen equipment
• Maintains the highest degree of sanitation and food safety throughout the shift, by frequently brushing down broiler and wiping down work area
• Understands menu development techniques and development of recipes, plating guides and menu cards
• Responsible for food preparation, storing, and service delivery to customers in their establishment.
• Responsible for cleanliness, organization and preparedness of immediate work space and adjacent areas.
• Brief and communicate with the on-coming and out-going shifts and relay information to co-workers.
• Ensures safe working conditions are in place at all times for kitchen and food service staff
• Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA, and OSHA codes and policies are followed at all times; reports any violation(s) of codes and policies immediately upon discover
• Maintains acceptable attendance record and arrives in designated kitchen at scheduled time, in proper uniform and ready to work.
• Perform other duties as assigned to support the efficient operation of the culinary division.