F&B (Sushi Bar) Cook III

PORT MADISON ENTERPRISES

SUQUAMISH CLEARWATER CASINO RESORT

Sushi Bar Cook III

General Position Summary:

In the absence of the Sous Chef, oversees kitchen personnel. Monitors food preparation to insure food quality is of the highest standard in keeping with guest expectations.

Essential Functions/Major Responsibilities:

Prepares food in quantities according to menu and number of guests
Prepares food showpieces in accordance with the highest standards
Handles various types of seafood such as crab, lobster, and shrimp to prepare cocktails
Prepares sauces associated with menu items
Assists in menu planning by taking advantage of foods in season and local availability
Assists the kitchen management team in directing the activities of one or more workers who assist in preparing and serving meals
Assists in training and developing staff on techniques, equipment, recipes, preparation methods, and presentation as necessary
Responsible for regulatory compliance (sanitation) in assigned areas of responsibility
Observes staff to insure compliance with safety standards and regulations
Inspects and tastes prepared foods to maintain quality standards and sanitation.

Secondary Functions:

Works to efficiently assign tasks in an effort to maximize labor
Provides feedback to management relative to performance and training needs
Performs other duties as deemed necessary

Specific Job Skills:

Working knowledge of kitchen equipment and ability to train employees
Ability to perform various cooking procedures
Knowledge of health standards and proper cooking and food storage temperatures
Knowledge of ordering supplies and inventory control, preferred
Good communication skills (both verbal and written)
Good math skills
Ability to problem solve