Emerald's Cook 3

ESSENTIAL DUTIES AND RESPONSIBILITIES 

The following and other duties may be assigned as necessary: 

• Provide friendly, fast, and helpful customer service to all guests and team members. 


• Follow recipes to prepare and/or cook food to meet departmental standards or as directed. 


• Measure and convert recipes without affecting quality. 


• Perform assigned function within the kitchen such as broiler, sauté, wok, prep and production when needed.


• Must have some knowledge of Asian Cuisine 


• Accepts direction during day-to-day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met. 


• Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness. 


• Basic knowledge/understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures.  


• Partner with culinary leadership to work as a team to ensure coordinated workflow during shift to meet business demands and ensure customer satisfaction.    
  Must be familiar with and have exposure to prep list. 


• Take inventories. 


• Exhibit basic knife skills, classic cuts and sharpening.  


• Assist in operation of other food and beverage venues as needed. 


• Attend all departmental and company training programs or meetings as directed. 


• Must adhere to regulatory, department and company policies.  


• Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards or as directed. 


• Perform all job duties in a safe and responsible manner.  


• Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties. 

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. 

• Associate's degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience.


• Minimum of three years previous supervisory experience required. 


• Minimum of three years’ experience in restaurant, baking and pastry work preferred, including artisan style bread production, ice cream, and sorbet production, sugar & chocolate work, centerpieces, high volume cake production, cake decorating and finishing skills.  


• Must have excellent verbal and written communication skills. 


• Must be proficient in Microsoft applications (Excel, Word, and Outlook). 


• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. 


• Ability to write reports, business correspondence, and procedure manuals.   


• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. 


• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. 


• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. 

CERTIFICATES, LICENSES, REGISTRATIONS  

 Team members must be able to qualify for licenses and permits required by federal, state, and local regulations.  

•  Ability to earn and maintain a current Food Handlers Card 


• Must be able to acquire and maintain appropriate gaming license