Prepares food for guest consumption

Job Duties and Responsibilities:

(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)

Prepares and cooks food for consumption by following recipes according to established standards and as projected on the restaurant menu and/or catering requests, preparing food products according to production sheets, chopping, slicing, dicing, baking, frying, basting, boiling, sautéing, steaming, grilling, marinating, portioning desserts and condiments, and ensuring cold and hot food wells are filled and replenished as needed. – 60%
Maintains safe and sanitary kitchen and storage areas by checking food products for temperature and freshness, rotating food items as needed, maintaining correct cooling, reheating and storing of foods, cleaning and wiping counters, shelves, refrigerators, hot and cold wells and surrounding areas, organizing storage area as needed, storing and restocking product on the line and surrounding areas, and following proper utilization guidelines for all supplies and equipment. – 20%
Maintains efficient operation of the restaurant kitchen by following food production sheets, serving food items of the best quality, ensuring proper plate presentation and correct portions, regulating food product utilization and communicating relevant information between shifts. – 15%
Assists with catering by setting up prior to event, cooking, cleaning, and breaking down set up at conclusion of events. – 5%
Job Specifications:

Education and Experience:

Essential:

High School Diploma, High School Certificate of Completion, or G.E.D.
Current food handlers card
1 year experience as a line cook in a high volume restaurant
Desirable:

Lead line cook experience
Culinary degree
Skills and Knowledge:

Essential:

Working knowledge of safe food handling practices
Ability to work effectively with team members and guests
Ability to communicate effectively in the English language
Ability to follow recipes and read production sheets
Ability to maintain professionalism and composure
Ability to perform simple mathematical calculations
Ability to understand verbal directives and written instructions
Ability to routinely lift and carry 50 pounds
Ability to accept constructive criticism
Ability to stand and walk for up to eight hours at a time
Ability to bend, stoop, push and pull
Ability to perform repetitive tasks
Ability to appear for work on time
Desirable:

Supervisory/Managerial Accountability:

Direct: None

Indirect: Resort Utilities