Ensure the highest quality food preparation and presentation in the kitchen stations.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
In the absence of a Chef-on-Duty, check product quality and consistency, and assist in inventory.
Generate a written warehouse order when needed if there is no Chef-on-Duty.
Prepare all 5 mother sauces along with their derivative sauces.
Manage shift break for peers.
Coordinate with the front-of-the-house (FOH) in expediting the line.
Sign off on Time & Temperature and Two-Stage Cooling Log Sheets.
Prepare all necessary menu items and specialty items, Banquet menu items - including soups and sauces, as directed by the Chef-on-Duty.
Communicate effectively with both front and back of house staff.
Take daily inventory of the production walk-ins, produce a production list based on this information and present it to the Chef-on-Duty for verification.
Prepare hot food, cold food sandwiches, salads and dressings as needed.
Communicate with peers on daily tasks, production checklist and Banquet events.
Operate machineries such as Power Mixers, Slicer, Emulsifier, Steamer, etc. upon completion of training with culinary management: documented with signature sheets.
Operate large volume cooking equipment such as Grill, Deep Fryers, Griddles, Salamander, Stove Tops, Ovens, Soup Kettles, Tilt Skillets, and Steamers along with any new equipment installed in the future.
Perform the 5 basic knife cuts:
Allumette: A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.
Large Dice: A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.
Medium Dice: A basic knife cut measuring ½ inch × ½ inch × ½ inch.
Small Dice: A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.
Batonnet: A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.
Julienne: A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
Demonstrate knife skills by completing the following tasks within the allotted time:
Dice a 30 pound case of yellow onions in 25 minutes or less.
Slice a 20 pound case of squash in 12 minutes or less.
Proficient Grill, Sauté, and Broiling techniques.
Follow recipes and set up documentation.
Prepare & handle meat, fish, starches etc.
Comprehensive preparation of Mexican, Italian, American, Asian, and European Cuisine.
Understand and break down, filet, cut and portion meat, fish, poultry, vegetables and dairy products – all performed in accordance with HACCP standards; organize a speed rack in proper order.
Check the quality and temperature of food, ensuring product consistency with health standards followed by using Time and Temperature Logs.
Rotate food in coolers, dry storage and utilize mise en place to ensure freshness and reduce waste and spoilage. (FIFO, First In First Out: The product that is received first needs to be used first)
Prepare food to the highest standards of culinary quality.
Clean, sanitize, and restock workstations, storeroom and walk in refrigerators.
Set up mise en place for all stations.
Help others as needed - various banquet productions and/or other outlets - thus contributing to an environment where teamwork prevails.
Keep work areas and refrigerators clean, sanitized and organized at all times.
Report all faulty equipment or unsafe conditions immediately.
Based on business demands, assist out of - or in addition to – one's normal working schedule.
Communicate with peers daily task. (production checklist and Banquet events)
Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy.
Willing to learn additional skills from mentor.
Assists guests with special requests.
Comply with all Cache Creek Casino Resort safety, health and sanitation policies and procedures.
Other duties as assigned by the Chef-on-Duty.
Assist with special events as needed.
This job has no supervisory responsibilities.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Education and/or Experience
High school diploma or general education degree (GED) required; or 2 years related experience and/or training; or equivalent combination of education and experience. Must have knife and equipment skills and knowledge of hot & cold food. 2 years kitchen service including 1 year in equivalent position at a high quality restaurant, resort or hotel, or combination of education and experience.
Must be at least 18 years of age.
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 calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
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.
Cache Creek Casino Resort Tribal Gaming
Cache Creek Casino Resort Tribal Gaming License. Sanitation Certificate
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 with or without reasonable accommodations.
While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 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 are representative of those an employee encounters while performing the essential functions of this job with or without reasonable accommodations.
While performing the duties of this Job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; outside weather conditions; extreme cold; extreme heat and risk of electrical shock. The noise level in the work environment is usually loud.
Other Skills and Abilities
Strong leadership ability and excellent culinary knowledge required
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