COOK III

Cook IIIThe Cook III position is a lead cook with advanced culinary skills. A Cook III will have professional knowledge of cooking ingredients and advanced culinary processes. This position requires minimal supervision and requires decision making in absence of a Sous Chef.Core Values & ExpectationsTreat all other co-workers with dignity and respect regardless of position.Demonstrate dependability by calling-in only when necessary, showing up on time, being prepared to start your shift, and doing your job as described below.Always be honest. Admit mistakes, learn from mistakes, and move forward.Demonstrate an ability to accept constructive criticism and guidance from supervisors.Be professional by showing politeness and courtesy to co-workers and guests under all circumstances.When you don’t know information, how something works, unsure of policy or procedures, or are unclear; seek answers from your supervisor.Major Responsibilities/ActivitiesFollow Standards Operational Procedures (SOP’s) and production lists to meet required par levels and specifications for assigned stations or duties.Maintain Board of Health Sanitation standards, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety.Ability to work collaboratively within the outlet for effective day to day operations.Directs during day-to-day operations to ensure culinary standards are met and operational guidelines are followed, including recording of time and temperature reports.Assist in the acceptance of deliveries and the recording of all inventories.Efficient preparation of all food items based on established recipes and plating procedures.Familiarity with creating and following a specific prep list.Implements the directives given by culinary leadership.Ensures that food preparations meet all guidelines as well as SASCH quality standards.Assists Cooks I and II in daily operations as necessary for overall success.Assists utility personnel to ensure optimum standards of sanitation, health, and safety.Notifies the culinary leadership of any variances in production, personnel needs, inventory requirements and general status of kitchen operations.Regularly assists in conducting safety and sanitation inspections.Completes daily assignments with little supervision.Performs other duties as assigned.Minimum RequirementsPreference given to qualified Santa Ana Tribal Members.High School Diploma/GED required.Bi-lingual and multi-cultural experience preferred.Obtain a Food Handlers Card within 90 days of hire.3+ years of prior culinary experience or culinary degree, or combination of the two.Must be able to work a flexible schedule, including weekends and holidays.Must be detail oriented: quality and accuracy are critical.Safe and efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, grilling, and butchering.Familiarity with batch and large-scale production.Experience with the operation of a steakhouse or other relevant fine dining kitchen.Must possess excellent interpersonal skills and guest service skills.A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company’s choice, through a payroll deduction program.Must be able to obtain and maintain a Pueblo of Santa Ana Gaming and Regulatory Commission non-key gaming license.Essential Physical FunctionsThe essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to grasp, handle and feel, reach with hands and arms, talk and hear.Must be able to walk and stand for extended periods of time.Must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 100 pounds and occasionally lift and/or move more than 100 pounds.Must be able to work well in fast paced, customer-oriented environment.Physical ability to safely perform the essential job functions of the position.Equipment UsedTraditional meat cutting and standard commercial equipment.SmartphonesSafety Equipment such as Protective Googles, steel mesh cutting gloves, safety aprons.Work EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Employee’s duties are performed indoors in a climate controlled non-smoking environment.