Job Overview
Compensation
Type:
Salary
Rate:
Range $52,500.00 - $70,900.00
Benefits
Health Insurance
Paid Time Off
Retirement Plan
employee training
meal discounts
job security
Job Description
Pauma Band of Mission Indians is a federally recognized Indian Tribe located in Southern California. The Tribe operates various enterprises including a highly regarded gaming facility that offers dining services to its patrons. At the heart of these dining services is a professional kitchen staff dedicated to delivering exceptional food quality and customer satisfaction while complying with health and safety standards. The organization prides itself on its commitment to cultural heritage, community development, and providing rewarding employment opportunities to its members and the wider community. The Pauma Band of Mission Indians emphasize a respectful and supportive work environment where employees... Show More
Job Requirements
- High school diploma or GED
- Five years experience in institutional food preparation including broiler, sauté and frying
- Two years experience in supervision in a food establishment
- Ability to access computers for input and transmission of food orders
- Ability to read and use standardized institutional recipes
- Knife motor skills
- Chemical safety awareness
- Ability to understand written English to read any caution or safety notices
- Possess mathematical skills and be able to cost and account for food products and purchases
- Have a thorough knowledge of all institutional kitchen equipment their proper use and care
- Able to obtain and maintain a Pauma Gaming Commission License
Job Qualifications
- High school diploma or GED
- Five years experience in institutional food preparation including broiler, sauté and frying
- Two years experience in supervision in a food establishment
- Ability to access computers for input and transmission of food orders
- Ability to read and use standardized institutional recipes
- Knife motor skills
- Chemical safety awareness
- Ability to understand written English to read any caution or safety notices
- Possess mathematical skills and be able to cost and account for food products and purchases
- Have a thorough knowledge of all institutional kitchen equipment their proper use and care
Job Duties
- Delegate work assignments for all stations and positions throughout kitchen
- Train staff on all cooking techniques and recipe standardization, quality control, and portion control
- Ensures service of prepared food items to proper specifications
- Ability to work all stations throughout kitchen
- Ensures that staff follows all safety and health standards
- Follow labor standards for break and meal periods
- Train and monitor the growth of employee skills
- Sit with employees and counsel them on performance, good and sub-par
- Document all infractions of policy and execute progressive disciplinary action with provided guidelines
- Prepare raw products or prepared food items
- Monitors outlets during peak periods to ensure production and flow
- Garnishes all food and ensures proper plate up for front of the house employees and puts orders together to achieve speedy service
- Clean and sanitize workstation and trains staff to ensure proper sanitation
- Assists Executive Chef in the development of new recipes and standardization
- Assist in ordering of all food and kitchen supplies
- Acknowledges receipt of food and food supplies from which the steward verifies the incoming shipments
- Operate point of sale to reconcile guest's checks and make change for monies tendered
- Performs end of shift point of sale reconciliation, ensuring all monies, credit cards and/or comps are accounted for
- Also ensures that all paperwork is completed and distributed to proper areas
- Assists in weekly, monthly, and yearly inventories
- Ensures temperature logs for all areas and properly filled out and takes proper actions to ensure food quality and safety
- Reports any equipment in need of service to facilities
- Perform any general cleaning tasks using authorized, institutional labeled cleaning products as assigned to adhere to health and safety standards
- Attend training, safety, pre-shift, and departmental meetings as scheduled
- Assist Executive Chef in daily functions
- Perform miscellaneous duties as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Browse restaurant and hotel jobs on OysterLink.
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