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QUALIFICATIONS:
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.
Must possess excellent communication, both verbal and written, interpersonal and customer service skills. Knowledge of sanitation and safety standards. Must be familiar with preparation of sauces, baked goods, and standards of methods of quality food preparation. Knowledge in food preparation and garnishing methods. Ability to maintain food production records and knowledge of equipment and usage. Ability to lead and effectively direct others. Ability to exercise independent judgment. Ability to develop and maintain a pleasant and effective working relationship with guests and staff.
EDUCATION AND EXPERIENCE:
High School Diploma or GED is required. Culinary Institution Certification and minimum one-year Sous Chef experience in preparation of fine food or equivalent combination of education and experience.
LICENSES, CERTIFICATES & REGISTRATIONS:
Valid driver’s license. Ability to pass a NIGC key license background. Current Food Handlers card and Culinary Institution certificate.
LANGUAGE SKILLS:
Ability to read, analyze and interpret general business and professional journals, technical procedures or governmental regulations. Ability to write reports, business correspondence and procedure manuals. Ability to effectively present and respond to questions from groups of managers, guests and staff.
MATHEMATICAL SKILLS:
Ability to add and subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
REASONING ABILITY:
Ability to define problems, collect data, establish facts and draw valid conclusions. Must reason with people effectively yet cordially. Professional demeanor and optimism are essential. Must cope with a fast-paced work environment. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Ability to solve problems involving a variety of concrete variables where only limited standardization exists.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing duties of this job, the employee is regularly required to sit, use hands to handle or feel, and talk or hear. The employee is occasionally required to stand, walk, reach with hands and arms, and stoop or crouch. The employee must occasionally lift and/or move up to 25 pounds. This work involves occasional lifting and/or moving up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud.
WORKING HOURS:
The incumbent is expected to devote such time and energy as is reasonably necessary to perform the duties and responsibilities of the position. Typical workweek is 40 hours; schedule to be arranged by department. Position may require further availability evenings, weekends, holidays and special events.
INDIAN PREFERENCE:
We are an Equal Opportunity Employer while practicing Native American preference according to law.
DISCLAIMER:
The information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job. The Morongo Gaming Agency reserves all rights to make changes to job descriptions whenever necessary.
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