Java Caliente Culinary Cashier - P/T (32313)

Agua Caliente Casinos•Palm Springs, CA

10d

About The Position

Performs culinary, counter services and sanitation services in a friendly, courteous and timely manner. Acts as a cook and as a cashier when cooking and transacting food and drink. Prep work is included in general food production and service. Sanitation duties include the maintenance and sanitation of all food operations such as dishwashing, cleaning of equipment, washing floors and trash removal when necessary.

Requirements

High School Diploma/GED. 6 months experience in a similar position.
Must be able to communicate in English.
Must be able to obtain a Riverside County Health Department card within one week of employment.
Attend Casino Safety Course through SRC Security Department. Attend Fire Safety Course through SRC Security. Attend Bend and Lifting seminar through Security Department.
Must be able to complete and show proof of Responsible Alcoholic Beverage Certificate through Department of Alcoholic Beverage Control within 60 days of employment.
To perform this job successfully, the individual must be able to stand, move and work throughout the property, including walking up to 1 ½ mile, climbing stairs and standing for extended periods of time. Also, will be subjected to a smoke-filled environment.
The noise level in the work environment is usually moderate but will escalate when located in the casino environment.
Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 25 lbs. on an intermittent basis, and sufficient dexterity of hand in order to use office equipment including, but not limited to: a computer keyboard, calculator, general office equipment and multi-line telephone.

Responsibilities

Greets guests in a courteous and friendly manner.
Recites complete Deli Menu
Able to prepare, cook and present all items on the menu.
Sets stations for service and maintains by cleaning and keeping them properly stocked.
Inputs and controls ordering through register during each transaction maintaining accountability as well as receipts to guests for all food and drinks served.
Maintains cleanliness of guest areas at all times including removing dirty plates and other service utensils.
Provides excellent guest service to both guest and internal clients.
Must adhere to all Tribal Ordinance, Regulations, and the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures.
Accuracy and freshness are your primary goal.
Clean as you go, continually clean your station with sanitizing liquid.
Follows basic recipe specifications in manual for set-up and cold preparations, maintains high quality and consistency and works from production sheets.
Maintains a high-quality environment while continuously labeling and rotating foods.
Sets stations for service and maintains by cleaning and keeping them properly stocked.
Transports food from the kitchen to the service line or other kitchens.
Understands the impact of the kitchen staff on guest satisfaction.
Demonstrates a desire to please our guests.
Reports waste to shift supervisor.
Reports all safety issues to supervisor.
Meets/exceeds the kitchen’s sanitation standards.
Check each area for presentation and accuracy as it is put in service.
Serves guests in any station or kitchen as required by supervisor.
General kitchen and back of the house cleanliness, removes all garbage and boxes.
Washes dishes, silverware and pots and returns items to their proper place.
Maintains dish equipment and dish area in accordance with company policy.
General sanitation including sweeping, mopping and wiping down of all kitchen areas.
Maintains cleanliness of all kitchen equipment according to the manual and returns all equipment to proper place.
Assists Receiving Department in putting away food products.
Knowledge of all soaps and chemicals including what they are, what they are used for and where they are stored.
Performs opening and closing duties per manual.
Keeps refrigerators and dry areas organized.
If an emergency arises, may be required to work in Buffet or Steakhouse.
Attends all meetings/training sessions.
Informs shift supervisor of shortages in production.