Job Description Summary

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.

 

 

Essential Duties and Responsibilities (other duties may be assigned)

May provide any of the following duties:

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.

 

Food Prep

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.

 

Sanitation:

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.

 

Work Areas

When working in Deli can perform cashier and culinary duties.

Other Job Duties:

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.

 

Supervisory Responsibilities

None.

 

Access to Sensitive Areas and Information

Assigned bank

 

Signatory Ability

None