Steakhouse Pantry - FT

Position Summary:

The Pantry is responsible for hands-on food production in the AAA Four Diamond Steakhouse, the majority of which involves preparing all salad mis en place, such as back up salads, fruits, and condiments, sauces and dressings as needed. The position also includes cutting cakes and pies and setting up desserts, as well as stocking items needed for warmers or refrigerators, freezers, refilling items that are low in product, placing proper utensils, checking chilled salad items, and hot holding temperatures. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.

Essential Functions:

1.    Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards at all times.

2.    Prepare food according to daily meal plan and Thunder Valley Casino Resort’s standards and specifications. The majority of the production will consist of blanching, frying, sautéing, griddling, carving, broiling, roasting, searing, and steaming all meats, fish, vegetables and poultry. Production will also include cold food preparation and will involve hors devours, desserts, cold salads, cold displays, salad dressings, and cheese.

3.    Prepare and cook food in a timely manner according to the needs of the daily operations and to the specifications set by the Steakhouse Room Chef.

4.    Demonstrate proper cooking skills, and prepare menu items that are flavorful, properly textured, and balanced.

5.    Ensure Guest satisfaction through presentation and food quality, and promote positive Guest relations.

6.    Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are not in good working order. 

7.    Follow set schedules and specific job duties.

8.    Display knowledge of all emergency procedures.

9.    Communicate consistently with all managers, keeping them aware of all department activities.

10.    Treat each Team Member with care, dignity, fairness and respect.

11.    Display and encourage teamwork in the department.

12.    Attend daily Team Member pre-shift meetings.

13.    Assist daily, weekly, and monthly inventories.

14.    Adhere to all policies and procedures as set forth by Food and Beverage leadership.

15.    Follow SOPs, recipe books, and guidelines and have all necessary supplies to provide consistency and quality of service.

16.    Maintain cleanliness, safety, and sanitation standards throughout the shift, including during prep, service, and closing procedures in accordance with department policies and those of the Department of Indian Health Services.

17.    Possess and maintain a current and valid California Food Handlers Certificate. 

Minimum Qualifications:

1.    One (1) year of experience in the culinary industry.

2.    Possess the ability to work hands-on in any kitchen environment, including those involving high volume production.

3.    High school diploma or equivalent education preferred.

4.    Ability to communicate effectively with Guests, Team Members, and management in both written and verbal form.

5.    Ability to manage time effectively and handle a high pace of production with minimal supervision.

6.    Ability to handle constructive criticism and be willing to continuously improve.

7.    Possess and demonstrate great attention to detail in order to maintain kitchen’s appearance and operating standards.

8.    Ability to read all tickets and organize food production in a timely manner.

9.    Ability to work varied schedules.

10.    Must be at least 18 years of age.

11.    Must be able to obtain UAIC Tribal Gaming License.

Physical Requirements:

1.    Requires normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers and symbols. The ability to hear, smell, taste, and touch.

2.    Must be able to lift 50 lbs. with or without assistance.

3.    Must be able to push up to 250 lbs. on a pushcart.

4.    Must be able to work in walk-in refrigeration units with temperatures as low as -10°F.

5.    Must be able to bend and reach to a height of 6 feet with or without assistance.

6.    Must be able to walk and stand for extended periods of time in a hot or cold kitchen environment. 

7.    Manual dexterity to operate job related equipment.