Location: Pala CA, 92059

QUALIFICATIONS: (Include equipment knowledge/use)

• Minimum five (4) 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 frame
• Controls 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
• Anticipates station overload and takes corrective measures to avoid food and service issues
• 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