EDUCATION / EXPERIENCE
Must be at least 18 years old with a High School Diploma, a GED or equivalent experience. Preferred applicant must possess prior kitchen service experience or have appropriate knowledge and skill level in culinary and sanitation. ServSafe certified or become certified within 6 months of hire required.
It is the Prep/Pantry Cooks duty to prep and prepare foods for various soups, salads, fruits, vegetables, sauces, gravies, and panning and prepping various entrÃ©es. They will provide foods accordingly to par lists, provide prompt service in all areas of food production in accordance with guided specifications while maintaining organization, cleanliness and sanitation of work areas and equipment. The Prep/Pantry Cooks must perform at a high level of efficiency and poise at all times. The Prep/Pantry Cook works closely with the Line and Lead Cooks.
ESSENTIAL JOB FUNCTIONS
Prep food by cutting, slicing, mixing, cooking, etc. under the direction of supervisor.
Provide quality food and service in all areas of food production for all menu items and specials in the designated outlets in accordance with standards, specifications and presentation guidelines.
Maintain organization, cleanliness and sanitation of work areas and equipment.
Utilize basic culinary skills or have the ability to grasp, learn and respond quickly to training.
Understand and follow specific guidelines including but is not limited to proper cool down, labeling and storage of product.
Communicate well with others in a positive and professional manner.
Arrive to work in proper uniform and be ready to work for scheduled shift in designated work area
Willingness to cross-train and provide support in related areas of operations.
Complete other duties as assigned.
OTHER NECESSARY SKILLS AND ABILITIES
Must have excellent customer service and communication skills both verbal and written.
Must be a team player with a positive attitude.
Must be highly organized and able to multi-task.
Must be able to complete tasks and projects in a timely manner by prioritizing obligations and time.
Must possess the ability to work with various personalities while maintaining impartiality.
Must respond to supervisory guidance and assignments and accept constructive criticisms in order to learn new, updated information.
Necessary for promptness and ease of adjustment to the work environment and flexibility to change are essential in this position.
Must have the ability to work well under pressure in a positive and professional manner, accomplishing the tasks set forth for the day.
EQUIPMENT TO BE USED
Items include, but are not limited to: dishwasher, mixer, slicer, freezer, and cooler, hot box, utensils, knives, juicer etc.
TYPICAL PHYSICAL DEMANDS
May be required to lift up to 75 lbs. and must be able to stand and/or walk for entire shift.
May also be required to reach, bend, stretch, kneel, crawl, lift and carry
TYPICAL MENTAL DEMANDS
Must be able to effectively handle stressful and compromising situations while remaining focused, positive and professional, as well as have the ability to deal with difficult people without losing perspective
Must be able to work productively under strict time restraints with variable deadlines
Must be willing and able to work in a crowded, loud, warm, humid and smoky environment.
Must be able to work under constant surveillance.
May be required to work in a confined space.
Must practice all safety policies, procedures and standards as set by OSHA and Health Dept.
Must be able to work flexible hours including days, evenings, graveyards, weekends and holidays.
Native American and Tribal Preference will apply.
Must be able to pass a background investigation and a drug and alcohol urinalysis as a condition of employment.
Must be able to take on additional responsibilities when needed.
Must adhere to company policies regarding strict confidentiality.
The above statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Management retains the right to add or to change the duties of the position at any time. Any qualifications to be considered as equivalents in lieu of stated minimums require prior approval of the Director of Human Resources.
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