Job Description:

• Promote the values of the Great Blue Heron Cultural Compass by example at all times and guide staff in adopting these values as a way of operating daily at the Great Blue Heron Casino
• Preparation of buffet, line menu items (a la carte), cafeteria and catering items according to specifications and guest requests.
• Prepare line menu (a la carte) orders according to specifications, ensure proper presentation and garnishment of dishes fast and efficiently
• Prepare all food items with the prep assistance of 3rd Cook under the supervision of the Sous Chef and/or Kitchen Manager
• Bake, roast, steam, broil and otherwise cook food
• Control waste and spoilage and restock any low items during shift
• Plan and prepare daily menu and buffet items based upon ease of production, recipe specifications, current inventory and guest comments along with assistance of Sous Chefs and Kitchen Manager
• Ensure quality food preparation and promptness of food products
• Ensure all prep, re-stocking and cleaning is completed prior to the end of shift
• Set-up, restock and tear down of buffet
• Assist with the duties of other kitchen staff as needed
• Perform other duties as required by the Sous Chef