F&B Line Chef (Banquets)

Job Description

Job Description

SUMMARY:
Cooks or otherwise prepares a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and a variety of other kitchen equipment.

ESSENTIAL JOB DUTIES ASSIGNED:

• Assumes 100% responsibility for quality of products served
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top, range and refrigeration equipment.
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores and rotates all products properly
• Assists in food prep assignments during off-peak periods as needed  
• Assists in the opening and closing of kitchen, according to established protocols
• Attends all scheduled team member meetings and brings suggestions for improvement
• Performs other related duties as assigned by the Sous Chef and/or the Line Chef
• Collaborate with FOH and BOH TEAM to ensure a high-quality guest experience
• Other duties as assigned

QUALIFICATIONS: 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.   Must pass initial drug screening, background investigation, and random drug tests. 

• Basic knowledge of the fundamentals of cooking,
• Basic knowledge of knives and knife skills, including a wide range of cutting and slicing techniques.
• Familiarity with various cooking techniques, including grilling, sautéing, braising, roasting, frying, poaching, and blanching.
• Familiarity with the rhythm and cadence of restaurant flow and hot line timing and execution.
• Working knowledge of proper food handling, storing and rotation protocols.
• Familiarity with kitchen equipment operation, maintenance, safety, and cleaning protocols.
• Ability to take direction, and willingness to go the extra mile when asked.
• Willingness to work varied shifts, including weekends and holidays.

EDUCATION / EXPERIENCE:  1-2 years' experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.  Must be a team player and demonstrate quality people skills. High School Diploma or GED equivalent.

LANGUAGE SKILLS:

Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals.  Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions and decimals. Ability to compute rates, ratios, and percentages.

REASONING ABILITY:

Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form.  Must have the ability to deal with problems, which may involve several concrete variables.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job.  While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud.  The Casino is a smoking environment, and the team member must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid.  Must be able to work in limited space.

PLEASE NOTE:

This position requires availability to work on weekends and holidays.

Tyme Maidu of Berry Creek Rancheria Preference
Native American Preference