Responsible for practicing, supporting, and promoting Thunder Valley Casino’s "Winning Attitude" Company-wide culture and demonstrating Thunder Valley Casino’s AAA Four Diamond Service Standards at all times.
Have basic food knowledge, cooking techniques, knife skills, ability to operate kitchen equipment.
Understand how to read and fill production par sheets.
Understanding the importance of consistency of all menu items. Get familiar with standardized SOP recipe format.
Follow proper health department rules & regulations, HACCP, sanitation and safety procedures.
Acknowledge responsibility of station set up through utilization of station check list. Labeling, rotation and storage methods.
Proper cooking skills with presenting menu items that are flavorful, proper texture, balanced.
Ensure customer satisfaction through presentation, food quality and promote positive customer relations.
Display knowledge of all emergency procedures.
Follow set schedules and specific job duties.
Maintain Beyond the Best personal grooming and uniform standards pursuant to Thunder Valley’s policies.
Treat each Team Member with care, dignity, fairness and respect in a Beyond the Best manner.
Display and encourage teamwork in the department.
Communicate on a consistent basis with all managers. Keep them abreast of all department activities.
Adhere to all policies and procedures as set forth by Vice President of Food & Beverage & Director of Food and Beverage.
Follow SOP’s, recipe books and guidelines and have all necessary supplies to provide consistency and quality for Beyond the Best guest Service.
Maintain cleanliness, safety and sanitation standards in accordance with department policies and those of the Department of Indian Health.
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.
Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Thunder Valley standard’s and specifications.