Culinary Garde Manger SUMMARY

Responsible for the daily preparation of food items on the hot line, cold line or in the bakery.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Sets up station according to specific guidelines for area working

• Prepares all food items as directed in a sanitary and timely manner

• Follows recipes, portion controls, and presentation specifications as set by the restaurant

• Restocks all items as needed throughout shift

• Cleans and maintains station while practicing good safety, sanitation, organizational skills

• Has understanding and knowledge to properly use and maintain all equipment in station

• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas

• Reads menu to estimate food requirements and procures food from storage

• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles

• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles

• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods

• Adds seasoning to foods during mixing or cooking

• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked

• Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders

• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use

• Butchers chickens, fish, and shellfish; cuts, trims, and bones meat prior to cooking if necessary

• Good rapport with fellow employees and reflect positive attitude.

• Report to work on time, in uniform and with proper tools.

• Complete all assignments requested of you

• Maintain a high standard of sanitation and safety according to Health Department standards

• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items

• Must follow proper grooming and dress standards set forth by the Employee Handbook

• Maintain open line of communication with supervisor

• Must understand and abide by environmental practices of the resort

• Other duties as assigned

EDUCATION/EXPERIENCE

Position requires 6 months to 1 year previous culinary experience.

OTHER SKILLS AND ABILITIES

• Basic understanding of professional cooking and knife handling skills

• Understanding and knowledge of safety, sanitation and food handling procedures

• Ability to take direction

• Ability to work in a team environment

• Ability to work calmly and effectively under pressure

• Must have problem solving abilities, be self-motivated, and organized

• Commitment to quality service, and food and beverage knowledge

SUPERVISORY RESPONSIBILITIES (If applicable)

N/A

TYPICAL PHYSICAL DEMANDS

• Regularly required to stand, walk, talk or hear, listen, taste and smell

• Must be able to stand for long period of time; frequently required to sit

• Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach

• Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves

TYPICAL MENTAL DEMANDS

• Requires the ability to interact with people beyond giving and receiving instructions

• Must be adaptable to performing under stress when confronted with an emergency

• Must be able to effectively handle stressful and compromising situations while remaining focused and professional

• Must be able to deal with difficult people without losing perspective

• Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment. May be required to work in a confined space. Must follow all safety policies, procedures and standards as set by OSHA and the Health Department. Must be able to work flexible hours including days, evenings, weekends and holidays.

COMMENTS

Native American Preference will apply. Must be able to pass a background investigation and an oral drug test as a condition of employment. Must be able to work flexible hours and take on additional responsibilities when asked. Must adhere to company policies regarding strict confidentiality.

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Management retains the right to add or to change the duties of the position at any time. Any qualifications to be considered an equivalent in lieu of stated minimums require prior approval of the Director of Human Resources.

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Culinary Garde Manger (FT)

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