Position Summary

Under limited supervision, direct and/or perform activities in support of Bien Shur food preparation, display and storage.

Supervision Exercised

Supervised by the Bien Shur Sous Chef.

Leads Cooks, Pantry Cold Prep, and additional personnel as assigned.

Major Duties And Responsibilities

1. Assists the Bien Shur Sous Chef with the training of new cooks. Daily food production schedule (conforming to cover forecast) and work assignments, Kitchen recipes preparation, Storeroom requisition preparation to maintain par levels.
2. Assures that all kitchen staff works in a sanitary, safe and productive manner, adheres to our standard recipes and plating instructions and prepares quality food, in a timely fashion conforming to the daily production schedule for soups, sauces, entrée items, vegetables, etc.
3. Assure that all food going out on the service line is excellent regarding preparation, taste and presentation. 
4. Assures that all kitchen employees co-operate with both: other kitchen employees as well as restaurant service employees, to assure the best guest service possible.
5. Assures that all kitchen work stations and storage areas are always kept in clean and orderly condition.   Advises chef or sous chef of any necessary equipment repairs and follows up that repairs are done in a timely manner.
6. Ensure proper temperature requirements are maintained and temperature logs are completed.
7. Ensure personnel maintain the highest standard of personnel sanitation.
8. Investigate and resolve customer complaints about food quality/service.
9. Responsible for the opening and closing of the kitchen as necessary.
10. Knowledge of proper safe handling temperatures of food products.
11. Ensure safety and latex gloves are worn when appropriate.
12. Ensure the correct amount of food is prepared. Do not overproduce to protect against waste.
13. Perform additional duties and responsibilities as necessary or assigned.

Secondary Duties And Responsibilities

Knowledge, Skills And Abilities

1. Exhibits a strong motivational commitment to the organization.
2. Ability to write and prepare standard reports and documents.
3. Demonstrates extensive food knowledge.
4. Knowledge of proper safe handling temperatures of food products.
5. Knowledge of minimum temperature requirements for food/drink preservation.
6. Knowledge of Casino purchasing requirements and regulations desirable.
7. Knowledge of Tribal, Federal, State and local sanitary regulations regarding the preparation, maintenance, storage and sales of food/drink products.
8. Ability to learn various kitchen stations.

Minimum Qualifications, Education And Experience

Required

1. High School Diploma, GED certification or equivalent.
2. Three (3) years’ experience in a variety of culinary styles.

Licensing Status

1. Must be able to successfully pass a stringent background investigation.
2. Will require a post-offer, pre-employment and random drug screening.
3. Must successfully complete the New Mexico Food Handlers course within 30 days of hire date.

Working Conditions

1. Work is performed indoors and outdoors.  Outdoor work is subject to extreme temperatures and inclement weather conditions.
2. Must be able to work a flexible schedule including weekends and holidays.
3. Work hours are subject to change with overtime work required.
4. Subject to hazards, which may cause personal bodily harm; smoke, common colds, influenza, dust, odors and elevated noise levels.
5. Tasks may be performed on uneven, inclined, hard and soft-carpeted floors, outdoor surfaces, cement structures and surfaces.
6. Duties may involve walking, standing for long periods of time, sitting and crouching.
7. Specific required movements include the following:
   1. Trunk - bend, twist, rotate, push, pull, carry
   2. Arms – reach, carry, lift, twist, and rotate
   3. Legs – lift, push, pull, twist, and rotate
   4. Hands – Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity.
8. Must be able to lift 50 lbs.