Description:
Position Summary
Under limited supervision, direct and/or perform activities in support of the banquet operation for food preparation, display and storage.
Supervision Exercised
Supervised by the Executive Sous Chef/Banquet Chef.

Leads Cooks, Cook Helpers and additional personnel as assigned.
Major Duties and Responsibilities

1. Assists the Executive Sous Chef/Banquet Chef with the training of line cooks and with the preparation of: Weekly work schedules and daily break schedules for the pantry staff. Daily food production schedule (conforming to cover forecast) and work assignments Kitchen recipes preparation Storeroom requisition preparation to maintain par levels.
2. Assures that all kitchen staff works in a sanitary, safe and productive manner, adheres to our standard recipes and plating instructions and prepares quality food, in a timely fashion conforming to the daily production schedule for soups, sauces, entre items, vegetables.
3. Assures that all food going out on the service line is excellent regarding preparation, taste and presentation.
4. Assures that all kitchen employees co-operate with both: other kitchen employees as well as restaurant service employees, to assure the best guest service possible.
5. Assures that all kitchen work stations and storage areas are always kept in clean and orderly condition. Assigns daily cleaning tasks to kitchen staff. Advises chef or sous chef of any necessary equipment repairs and follows up that repairs are done in a timely manner.
6. Ensures proper temperature requirements are maintained and temperature logs are completed.
7. Ensures personnel maintain the highest standard of personnel sanitation.
8. Investigates and resolves customer complaints about food quality/service.
9. Responsible for the opening and closing of the kitchen as necessary.
10. Knowledge of proper safe handling temperatures of food products.
11. Ensures safety and latex gloves are worn when appropriate.
12. Ensures the correct amount of food is prepared. Does not overproduce to protect against waste.
13. Performs additional duties and responsibilities as necessary or assigned.

Secondary Duties and Responsibilities
Knowledge, Skills and Abilities

1. Ability to supervise and direct the work of employees.
2. Ability to exercise sound personnel management practices while illustrating firm dispositions in dealing with employee issues.
3. Exhibiting a strong motivational commitment to the organization.
4. Ability to write and prepare standard reports and documents.
5. Knowledge of buffet line operations.
6. Knowledge of minimum temperature requirements for food/drink preservation.
7. Knowledge of Casino purchasing requirements and regulations desirable.
8. Knowledge of Tribal, Federal, State and local sanitary regulations regarding the preparation, maintenance, storage and sales of food/drink products.

Requirements:
Minimum Qualifications, Education and Experience
Required:

1. High School Diploma, GED certification or equivalent.
2. Two (2) years food preparation experience in a restaurant or food service capacity including one (1) year of supervisory experience.

Licensing Status

1. Must be able to successfully pass a stringent background investigation.
2. Will require a post-offer, pre-employment and random drug screening.
3. Must successfully complete the New Mexico Food Handlers course within 30 days of hire date.

Working Conditions

1. Work is performed indoors and outdoors. Outdoor work is subject to extreme temperatures and inclement weather conditions.
2. Must be able to work a flexible schedule including weekends and holidays.
3. Work hours are subject to change with overtime work required.
4. Subject to hazards, which may cause personal bodily harm; smoke, common colds, influenza, dust, odors and elevated noise levels.
5. Tasks may be performed on uneven, inclined, hard and soft-carpeted floors, outdoor surfaces, cement structures and surfaces.
6. Duties may involve walking, standing for long periods of time, sitting and crouching.
7. Specific required movements include the following:
   • Trunk - bend, twist, rotate, push, pull, carry
   • Arms - reach, carry, lift, twist, and rotate
   • Legs - lift, push, pull, twist, and rotate
   • Hands - Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity.
8. Must be able to lift 50 lbs.