Position Summary:
The Cafe Pantry is responsible for preparation of all cold items and some hot items including, but not limited to, salads, fruits, deli meats, breakfast items, platters, condiments, and special requests as needed. The Pantry will also prepare sauces and dressings and is responsible for cutting cakes and pies and setting up desserts. The Pantry will stock items needed for warmers and refrigerators, refill items that are low in product, place proper utensils, and check chilled salad items and steam table temperatures. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.
Essential Functions:
1. Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards at all times.
2. Prepare food according to daily meal plan and Thunder Valley Casino Resort’s standards and specifications. The majority of the production will consist of cold food preparation. Production will also include hot food preparation and will involve frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry. Food preparation may include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese.
3. Prepare and cook food in a timely manner according to the needs of the daily operations.
4. Assist daily and monthly inventories.
5. Attend daily Team Member pre-shift meetings.
6. Communicate with management and the Stewarding department on any daily equipment needs.
7. Ensure and comply with a safe and hazard free work environment according to the Health department guidelines.
8. Follow set schedules and specific job duties.
9. Display knowledge of all emergency procedures.
10. Treat each Team Member with care, dignity, fairness and respect.
11. Display and encourage teamwork in the department.
12. Communicate consistently with all managers, keeping them aware of all department activities.
13. Adhere to all policies and procedures as set forth by Food and Beverage leadership.
14. Follow SOPs, recipe books, and guidelines and have all necessary supplies to provide consistency and quality of service.
15. Maintain cleanliness, safety, and sanitation standards in accordance with department policies and those of the Department of Indian Health.
16. Maintain California Food Handlers Certificate.
17. Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are not in good working order.
