SUMMARY: To assist the Sous Chef with day-to-day kitchen operations. Responsible for a high level of guest service as described in your departments guest service standards.
Ensure food quality including presentation, portioning, timeliness and consistency
Assist with training line cooks 2 and 3 and leading them through production
Follow Hospitality procedures for food storage, rotation, spoilage, sanitation and prevention of cross-contamination including items are properly marked and stored Follow recipes, times and temperatures in order to produce quality and consistent products
Assist Sous Chef with maintaining equipment including vehicles, small wares and other items
Ensure surplus banquet foods are utilized in the best possible manner to minimize waste
Maintain a safe, organized and clean work area and conform to all Indian Health Service standards
3 years quantity or banquet-style cooking experience
Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc.
High School Diploma/GED or equivalent experience
Accurate and detail-oriented
Highly organized and ability to adapt quickly to changing priorities
Excellent verbal and interpersonal communication skills
Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene
Ability to interact with guests, coworkers and management in a professional and courteous manner
Ability to speak in a clear, concise and pleasant voice