Job Description Summary

Responsible for the cooking, production of entrée, vegetable, and specialty station foods. May also cook roasted items to be used in other food outlets. Must be able to maintain high quality food flavor.

 

Essential Duties and Responsibilities (other duties may be assigned)

• Prepares foodstuffs working safely, cleanly, efficiently and organized in a high volume and high quality environment.


• Follows recipe specifications and maintains high quality and consistency


• Assists all team members with food preparation, receiving and stewarding duties, when necessary


• Assists Sous Chef with buffet production. Helps transport food and assists receiving in putting away food products.


• Keeps all refrigerators, freezers, and dry storage areas organized and cleaned daily. Applies proper food handling & rotation.


• Communicate effectively to all guests regarding produced food.


• Provide excellent guest service to both guests and internal clients,


• Must adhere to all Tribal Ordinance, Regulations, and the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures.

 



Supervisory Responsibilities

None

 

Access to Sensitive Areas and Information

As per the ACGC Access Matrix

 

Signatory Ability

None