Garde Manger - Pantry Cook I

Valley View Casino & Hotel•Valley Center, CA

About The Position

The Pantry Cook I is responsible for the preparation of all cold foods such as salads, cold cuts, fruit, and relish trays to specified standards. Team Member will work under immediate supervision. This position relies on limited experience, instructions, pre-established guidelines and good judgment to perform the functions of the job.

Requirements

Six months of experience as a Cook in a high-volume restaurant environment
Ability to identify pan types and knife types
Demonstrated proficiency in using a slicer, mixer, robo coupe, tongs chef’s knife, bread knife, paring knife, steel, high heat spatula, turner and whisk.
Ability to speak and understand the English language.
Ability to write routine reports and correspondence.
Ability to read, analyze and interpret documents such as safety rules, instructions, guidelines, operating and maintenance instructions, and policies and procedure manuals written in the English language.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form referring back to established guidelines and policies and procedures.
Ability to define problems involving several concrete variables, collect data, establish facts, and draw valid conclusions to carry out primary duties, responsibilities and tasks.
Ability to work with mathematical concepts. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Must use good judgment when providing information to our guests and maintain positive guest relations at all times.
Responsible for maintaining a consistent, regular attendance record.
Responsible for conducting all responsibilities in a professional and ethical manner.
Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.
Must be able to successfully pass applicable auditions or skill testing and a drug screening test.

Nice To Haves

Previous experience with preparing cold foods such as salads, fruit, cold cuts and relish trays.

Responsibilities

Maintain positive guest relations at all times and ensuring guest satisfaction. Greet guests in a courteous and caring manner using personalized service.
Prepare vegetables for salads through chopping, slicing and assembling.
Peels and slices fruit for fruit trays and arrangements.
Arranges food in an attractive manner for various functions.
Maintain and rotates dated food stock.
Maintain a clean and sanitary work environment at all times.
Other duties as assigned by management.
Responsible for conducting all responsibilities in a professional and ethical manner
Responsible for maintaining a consistent, regular attendance record.
Adheres to performance standards, company policies and procedures, as they relate to the department.