Garde Manger Pantry - FT

THUNDER VALLEY CASINO•Lincoln, CA

1d•Onsite

About The Position

Possess the ability to work hands-on in any kitchen environment, including those involving off site premise. Majority of the production will be in the Garde Manger, preparation of all salad bar items: back up salads, fruits, deli meats, breakfast items, and condiments as needed, preparing sauces and dressings. Also including cutting cakes and pies and setting up desserts Stocking items needed for warmer or refrigerators, refilling items that are low in product, placing proper utensils, checking chilled salad items and steam table temperatures. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.

Requirements

Must manage time effectively with minimum supervision. Ability to handle high pace production
Must be able to handle constructive criticism and be willing to continuously improve.
Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards. Using good judgment
Minimum of 1 year experience in the Culinary Industry.
Must be able to read all tickets and organize food production in a timely manner.
Must be able to work a flexible schedule, including evenings, weekends, and holidays.
Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
Must have current ServSafe Certificate.
Must be at least 18 years of age.
Must be able to obtain UAIC Tribal Gaming License.
Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
Must be able to lift 50 lbs. with or without assistance.
Must be able to push up to 250 lbs. on a pushcart.
Must be able to enter walk-in units with temperatures to -10 degrees.
Must be able to bend and reach to a height of 6 feet with or without assistance.
Must be able to walk and stand for extended periods of time in a hot or cold kitchen environment.
Manual dexterity to operate job related equipment.

Responsibilities

Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards at all times.
Prepares food according to daily meal plan.
Attend daily Team Member pre shift meetings.
Must be able to handle a flexible schedule.
Must ensure and comply with a safe and hazard free work environment according to the Health department guidelines. Complete Safe Serve and TIPS classes.
Follows set schedules and specific job duties.
Display knowledge of all emergency procedures
Follow set schedules and specific job duties.
Maintain personal grooming and uniform standards pursuant to Thunder Valley’s policies.
Treat each Team Member with care, dignity, fairness and respect.
Display and encourage teamwork in the department.
Communicate on a consistent basis with all managers. Keep them abreast of all department activities.
Adhere to all policies and procedures as set forth by Director of Food and Beverage
Follow SOP’s, recipe books and guidelines and have all necessary supplies to provide consistency and quality0.
Maintain cleanliness, safety and sanitation standards in accordance with department policies and those of the Department of Indian Health.
Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are not in good working order.
Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Thunder Valley standard’s and specifications.