PORT MADISON ENTERPRISES

SUQUAMISH CLEARWATER CASINO RESORT

F&B- Cook III

General Position Summary:

In the absence of the Sous Chef, oversees kitchen personnel. Monitors food preparation to insure food quality is of the highest standard in keeping with guest expectations.

Essential Functions/Major Responsibilities:

• Prepares food in quantities according to menu and number of guests


• Prepares food showpieces in accordance with the highest standards


• Handles various types of seafood such as crab, lobster, and shrimp to prepare cocktails


• Prepares sauces associated with menu items


• Assists in menu planning by taking advantage of foods in season and local availability


• Assists the kitchen management team in directing the activities of one or more workers who assist in preparing and serving meals


• Assists in training and developing staff on techniques, equipment, recipes, preparation methods, and presentation as necessary


• Responsible for regulatory compliance (sanitation) in assigned areas of responsibility


• Observes staff to insure compliance with safety standards and regulations


• Inspects and tastes prepared foods to maintain quality standards and sanitation.

Secondary Functions:

• Works to efficiently assign tasks in an effort to maximize labor


• Provides feedback to management relative to performance and training needs


• Performs other duties as deemed necessary

Specific Job Skills:

• Working knowledge of kitchen equipment and ability to train employees


• Ability to perform various cooking procedures


• Knowledge of health standards and proper cooking and food storage temperatures


• Knowledge of ordering supplies and inventory control, preferred


• Good communication skills (both verbal and written)


• Good math skills


• Ability to problem solve