Under general supervision, perform activities in support of all restaurant operations, food preparation, and presentation.
Supervised by the Sous Chef and First Cook.
Major Duties and Responsibilities
Assists in the development and preparation of menus, food set-up, service and cooking.
Follows prescribed menu in setting up hot and cold food lines, chooses proper utensils and ensures appropriate temperatures for menu items.
Serves a range of hot and cold food items from counters and steam tables; adds relishes and garnishes according to instructions, ensures that appropriate portions are served.
Ensures that thermometers are on hand and food temperature requirements are maintained.
Performs activities to provide cleanliness of the entire kitchen, including walk in refrigerator, freezer and dry storage.
Maintain the highest standards of personal sanitation.
Open and / or close as necessary or assigned.
Attends to day-to-day problems and needs concerning equipment and food supplies, detects and ensures disposition of spoiled or unattractive foods, defective supplies/equipment, and/or other unusual conditions.
Assist in training personnel.
Know proper safe handling temperatures.
Uses safety and latex gloves when appropriate.
Knows proper food rotation procedures.
Performs additional duties and responsibilities as necessary or assigned.
Knowledge, Skills and Abilities
Ability to follow instructions.
Ability to read and write.
Ability to exhibit a strong commitment to the organization.
Knowledge of buffet line, deli, and fine dining operating requirements.
Ability to understand and follow safety procedures.
Knowledge of food preparation and presentation methods, techniques, and quality standards.
Skill in cooking and preparing a wide variety of food items.
Knowledge of supplies, equipment, and/or services ordering and inventory control.
Knowledge of minimum temperature requirements for food and drink preservation.
Knowledge of Tribal, federal, state, and local sanitary regulations regarding the preparation, maintenance and storage of food and drink products.
Minimum Qualifications, Education and Experience
High School diploma or GED Certification preferred, but not required.
One (1) year experience in restaurant or food service capacity required.
Three (3) years cooking experience may substitute for education requirement.
Must be able to successfully pass a Background Investigation.
Ability to obtain a New Mexico Food Handler’s Certificate.