COOK III - BANQUET

Under the direction of the Sous Chef, is responsible for providing superior service to both the internal and external customer. The incumbent is also responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, or prepared in the pantry.

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• • Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures.
  • Provides superior customer service, positively effects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with coworkers.
  • Prepares food that are to be grilled, fried, broiled, or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.
  • Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.
  • Keeps work station neat and clean.
  • Assists coworkers to ensure efficient operation of the line.
  • This position operates in a working environment that is subjected to varying levels of heat and noise. 
  • At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery, knives, and choppers.
  • Ability to use all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders.
  • Ability to review and comprehend recipes and other necessary documentation.
  • Ability to determine if food items are cooked to proper specifications.
  • Ability to efficiently and effectively move around work area.
  • Ability to stock and retrieve all necessary food items and supplies.
  • Ability to lift, carry, and push/pull up to 50 pounds so as to be able to move and stock all necessary supplies.
  • Ability to communicate with customers and all levels of employees.
  • Must be flexible to work varying shifts and time schedules as needed.
  • Equipment and machines used, but not limited to, are standard kitchen machines such as slicers, choppers, mixers, grinders, etc.
  • May perform other duties as assigned.

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:

(Related education and experience may be interchangeable on a year for year basis)

This knowledge and these abilities are typically acquired through the completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent. Previous supervisory experience required and 5 years’ experience as Executive Chef in a 4 star or 5 star establishment with sizeable conference and banqueting facilities.

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):

• Must obtain and maintain all licenses / certifications per Federal, State, and Gaming/Lottery regulations
• Must successfully pass background check.
• Must successfully pass drug screening.
• Must be twenty one (21) years of age.

KNOWLEDGE OF:

• Pertinent federal, state, and local laws, codes, and regulations.
• All applicable health, sanitation, and licensing ordinances.
• Food products, standard recipes, and proper preparation.
• All kitchen operations.
• Computer programs and applications.

ABILITY TO:

• Use all tools associated with the position including but not limited to knives, slicers, and choppers.
• Review and comprehend recipes and other necessary documentation.
• Inspect quality of all food items.
• Deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.
• Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
• Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
• Communicate clearly and concisely, both orally and in writing.
• Observe and direct actions of subordinates.
• Participate in the development and administration of goals, objectives, and procedures.
• Establish and maintain effective working relationships with those contacted in the course of work.
• Be flexible to work varying shifts and time schedules as needed.
• This position spends time on the Sacramento floor, and is subject to varying levels of crowds and noise, and the severity of which depends upon guest volume. This position is also subject to varying extreme heat and cold.