Job Description Summary

Performs stewarding and/or culinary duties as assigned while assisting the other sours chefs in the overall production of food items in their assigned outlet.

 

Essential Duties and Responsibilities (other duties may be assigned)

Follows recipe specifications and maintains high quality and consistency. Cooks in volume and high-quality environment. Assists all culinary Team Members in food preparation. Performs miscellaneous duties as assigned. Assists the Sous Chefs and Chef de Cuisine to supervise food outlet operations. Maintains departmental standards of sanitation for the outlet. Assures F&B areas are maintained in accordance with company standards, as well as all applicable regulations such as fire marshal, OSHA and health department. Assists with month end inventories. Assists with supervision of all other kitchen outlets. Provide 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.

 

Supervisory Responsibilities

None

 

Access to Sensitive Areas and Information

As per the ACGC Access Matrix

 

Signatory Ability

None