Golf Course at Birch Creek Restaurant Culinary

Wildhorse Resort & Casino•Pendleton, OR

4d•$16 - $25•Onsite

About The Position

Responsible for attractively preparing, cooking, and presenting food items. Follows set recipes and menu specifications; always placing customers and safe food handling first. May work in any food outlet depending on business needs. Must be a self-starter, motivated and guest-focused.

Requirements

Three (3) months of experience in food services or culinary coursework.
Functionally literate: able to read and follow written recipes and procedures.
Licensed/certified as a food handler or completes within 30 days of employment.
Need to stand and or walk for long periods; able to perform repetitive motions with wrists, hands, and fingers; and able to lift and maneuver 50lbs.
Effective communication skills – verbally able to provide instruction, responds to questions and has exceptional interpersonal skills and abilities.
Available to work all hours, shifts, weekends, and holidays.
Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests.
Requires a criminal history background check.
Must be at least 18 years of age.

Responsibilities

Ensures customer satisfaction through prompt, efficient, and friendly service.
Involved in cleaning organization.
Creates meals according to menu and recipe as set by the Golf Grill Supervisor and Executive Chef.
Ensures that all food items are handled and cooked (if applicable) in a wholesome manner.
Constantly maintains the kitchen and supply room in a sanitary and orderly fashion.
Inform the lead/supervisor of any kitchen problems.
When needed, assists with inventory, ordering, putting freight away, and cleaning.
Able to work in a fast-paced, stressful environment and accomplish tasks promptly.
Compliance with regulatory laws, employee handbook, department policy and procedures, safety codes, etc.
Promotes a clean, safe, and healthy work environment for employees and guests. Promptly reports all concerns to the lead/supervisor.
Ensures that the operation of equipment, tools, and materials are handled safely.
Promotes internal guest service standards through courteous and respectful behavior.