Red Lantern Specialty Cook - FT

Thunder Valley Casino Resort•Lincoln, CA

59d•Onsite

About The Position

The Specialty Cook is responsible for hands-on food production our First Class Red Lantern Cantonese Restaurant. The majority of responsibility involves preparing all hot food items for dinner, along with specialty meats, specialty desserts, stocks, and salads. The Specialty Cook will also prepare sauces and dressings and is responsible for setting up desserts. The Specialty Cook will stock items needed for warmers and refrigerators, refill items that are low in product, set up stations, place proper utensils, and check chilled salad items and steam table temperatures. Follow Indian Health Department rules and regulations including HACCP monitoring system to specifications. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.

Requirements

Two (2) years of wok cook experience in the culinary industry.
Possess the ability to work hands-on in any kitchen environment, including those involving high volume production.
High school education or equivalent preferred.
Ability to manage time effectively with minimal supervision. Ability to handle high pace production.
Ability to handle constructive criticism and be willing to continuously improve.
Possess and demonstrate great attention to detail in order to maintain kitchen's appearance and operating standards.
Must be able to read all tickets in Chinese language and organize food production in a timely manner.
Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
Ability to work varied schedules.
Must be at least 18 years of age.
Must be able to obtain UAIC Tribal Gaming License.

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.
Prepare food according to daily meal plan and Thunder Valley Casino Resort's standards and specifications. The majority of the production will be wok cooking, making soup, frying, sautéing, griddling, carving, broiling, roasting, chopping and steaming all meats, fish, vegetables, rice, noodle, poultry and seafood. Production will include wok cooking in both Mandarin style and Hong Kong style.
Work on all kitchen stations, and maintain food preparation levels on a daily basis.
Marinate all meats and seafood.
Follow SOPs, recipe books, and guidelines for the wok and fry stations, and have all necessary supplies to provide consistency and quality of service.
Prepare and cook food in a timely manner according to the needs of the daily operations and to the specifications set by the Red Lantern Room Chef.
Demonstrate proper cooking skills, and prepare menu items that are flavorful, properly textured, and balanced.
Demonstrate basic food knowledge, cooking techniques, knife skills, and ability to operate kitchen equipment.
Read and fill production par sheets.
Ensure Guest satisfaction through presentation and food quality, and promote positive Guest relations.
Assist daily, weekly, and monthly inventories.
Attend daily Team Member pre-shift meetings.
Communicate with management and the Stewarding department on any daily equipment needs.
Ensure and comply with a safe and hazard-free work environment according to the Indian Health Department guidelines. Complete Safe Serve and TIPS classes, and obtain and maintain a California Food Handlers certificate.
Follow set schedules and specific job duties.
Display knowledge of all emergency procedures.
Treat each Team Member with care, dignity, fairness and respect.
Display and encourage teamwork in the department.
Communicate consistently with all managers, keeping them aware of all department activities.
Adhere to all policies and procedures as set forth by Food and Beverage leadership.
Maintain cleanliness, safety, and sanitation standards in accordance with department policies and those of the Indian Health Department. Utilize HACCP Manager Monitor System.
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.