OBJECTIVE:
Assists and prepares hot and cold food, organizes and maintains Barona’s hygiene and sanitation standards, trains, cooks and is an example of positive, helpful and flexible attitude. Sets buffets, interacts in the action station as well as in the carving station, replaces the Sous Chef when absent.
TYPICAL WORKING CONDITIONS:
Works in a fast-paced kitchen with a staff and supervisor.
ESSENTIAL FUNCTIONS:

Always be NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave and greeting  Prepares food (vegetables, stocks, soups, pasta, egg dishes, all kinds of meat and fish dishes, serves food dishes according to requirements) and supervises production of his/her assignments, and follows given standards by Executive Chef. Ensure proper operation by preparing daily mise en place is sufficient for the next day’s production to. Establishes new recipes in coordination with Executive Chef and implements by giving daily training tasks to co-employees and subordinates. Meets Barona’s requirements and ensures orders are followed for cleanliness and shelf life. Coordinates with Chef de Cuisine or Sous Chef of new schedule. Trains staff on fire and safety policies according to Barona’s requirements. Establishes daily par stock list on cost savings and quality production to determine stock requirements to avoid spoilage and waste. Maintains equipment for proper functioning and reports any machine not functioning for repair or maintenance. Handles equipment with care and keeps in proper place. At all times projects a favorable image to the staff, other departments and customers.

NOTE: This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.
MINIMUM QUALIFICATIONS:
Ability to perform detailed work, performs routine, repetitive work, work independently and follows instructions
Ability to stand for two hours or more
REQUIRED EDUCATION:
High school diploma or GED
REQUIRED EXPERIENCE:
Apprenticeship or hotel/casino training of three years
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:
Please refer to Support Data Sheet for position.

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