PRODUCTION COOK MAIN KITCHEN

General Summary of Job Duties:  The Main Kitchen Production Cook will have advanced knowledge of multiple cooking stations, including grill, flat top, broiler, steamer, deep fryer, salamander, and Sautee station. The ideal candidate will also have experience as a bakery cook. Production Cook will read, follow, and breakdown recipes and be able to be universal in learning all line cook positions. Additional responsibilities include being able to conduct product inventories, ensure the preparation and quality are to Silverton Casino and health code standards, and support the department and maximize opportunities for success. 

Principle Responsibilities and Duties:

• Must be able to read, follow and break down a recipe.
• Able to be versatile in learning all line cook positions.
• Knowledge of grill, flat top, broiler, steamer, deep fryer, salamander, and Sautee station. 
• Must have knowledge of knife skills.
• Assist in recipe and menu development when requested, including but not limited to special holiday functions.
• Direct and assist all Line Cooks, Pantry, or Runners as needed and when assistance is required.
• Bring any shortcomings on shift to the attention of the Sous or Room Chef.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Completion of all daily menus and food products on all parts of the line/kitchen.
• Report any poor product or below quality items to sous chef or above immediately upon noticing.
• Daily taking and maintaining of your station and areas inventory.
• Performing other duties requested as assigned.
• Stand for periods of time in one spot doing a task in a repetitive form such as chopping vegetables.
• Having knowledge of knife skills and proper PPE when working in the kitchen.

General Job Responsibilities and Duties:

• Maintain a high quality of guest service according to Silverton Be Amazing Service Standards.
• Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
• Adhere to all appearance and uniform standards.
• Maintain an open line of communication with Managers.
• Maintain a positive and professional demeanor during all interactions with guests, fellow Team Members, and Vendors.
• Ability to accept performance feedback in a professional manner.
• Regular attendance on all scheduled shifts is considered an essential function of the job.
• Arriving on time for all scheduled shifts is considered an essential function of the job.
• Other duties as assigned.

To perform the job successfully, an individual should demonstrate the following Silverton Values:

• Character:         Always do the right thing and treat everyone with dignity and respect.
• Collaboration:    Celebrate Diverse ideas, thought and talents.    
• Care:                Be KIND to yourself and each other.
• Fun:                  Our guests are here to have FUN, so we should have FUN, too!
• Excellence:       Be Amazing

Skills, Education & Other Requirements:

• A high school diploma or GED certificate a plus
• Must be at a minimum of 21 years of age.
• 3 years experience working as a pastry cook in a fast-paced kitchen environment preferred.

• Must meet viral communication standards in promoting and marketing our venue.
• The ability to work within a team environment.

Required Work Cards:

• Identification that establishes identity.
• Identification that establishes the right to work in the United States.

Possession of /or ability to obtain a NV Food Handler’s Safety Card.

Machinery, Work Equipment, Programs, Software, Hardware Used:

• Steamer.
• Knives.
• Oven.
• Stove top.
• Robo Coup.     
• Buffalo Chopper.
• Grill.
• Sautee.
• Fryer.
• Flat top.
• Steam tables.               
• Tilting Skillet.
• Blender.
• Mandoline Slicer.