Title:  Kitchen, Crew

JOB SUMMARY

Responsible for food preparation in accordance with departmental standards, greeting and attending guests in the dining area, cash handling, and serves food.  

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Greets each guest upon arrival; receives cash, credit cards, or comps from customers as payment. Also, follows through on cashier ordering process to ensure our standards for order taking are met and create a great guest experience.
• When working the cash register obtains cash from Main Bank and sets up cash drawer prior to shift (must be ready 10 minutes prior to appointed time).
• When working the front ensures shift is set up for success such as cashier supplies (register tape, pens, cookies, cups, and any other paper supplies).
• Ensures accuracy in computing bill on cash register; makes correct change and issues receipt.
• Closes register at end of each shift to include counting down drawer and completing necessary paperwork.
• Returns cash to the main bank.
• Assures assigned section or position is ready for service prior to opening shift.
• Ensures quality service standards are followed; uses cost control measures (i.e. napkins, condiments, scoops, scales, and utensils, etc.).
• Works varying positions throughout the shift: cooking, cashiering, serving, bussing, and dishwashing.
• Adheres to established policies and procedures regarding customer service standards and sequence of service standards.
• Completes all assigned side work prior to leaving shift.
• Maintains a clean and sanitary work environment.

#colonialdowns

ADDITIONAL ESSENTIAL DUTIES

• Maintains comprehensive knowledge of advanced food preparation and handling techniques.
• Maintains knowledge of all kitchen equipment operation, including tear down, cleaning, and maintenance.
• Maintains extensive knowledge of safety and sanitation rules and practices and follows through on enforcing those standards.
• Prepares entrees, vegetables, salads, burgers, and desserts following preparation sheets and provided recipes.
• Coordinates advance preparation as indicated, utilizing forecasts and headcounts to determine quantities required.
• Visually inspects all food sent from kitchen and ensures plates are clean, appetizing, and presentation standards according to standards.
• Completes food temperature checks daily as required to ensure all items are prepared safely for our guests.
• Ensures quality assurance by visually inspecting the quality of the ingredients and ensuring all items are prepared and stored to spec.
• Completes preparation records and stores food items properly at close of meal service.

OTHER RESPONSIBILITIES

• Cleans work area and equipment used in food preparation and ensures that others do the same.
• Cleans and empties dishwashing machine every 2 hours or more if needed.
• Racks, rinses, washes, and places plates in accordance with organizational practices quickly and efficiently.
• Removes bus tubs from cart upon arrival in dish area and replaces with clean tub for service.
• Washes all dishes, wipes down walls and dish area; cleans pots and pans sink prior to breaks and close of shift.
• Sweeps and mops floors, including under all tables and racks.
• Cleans and dries pots, pans, and serving utensils before being stored.
• Removes trash during shift as needed and at the end of each shift; includes cleaning and returning trashcans to dishwashing area.
• Checks trash cans continuously.
• Notifies F&B Manager of any needed supplies for prep, dish area, dry storage, and other items needed for operations.
• Puts away deliveries after they are received.
• Demonstrates knowledge of fire and departmental safety procedures.
• Takes necessary precautions and follows correct procedures for lifting, equipment operation and knife usage.
• Performs other related duties as assigned

REQUIRED SKILLS AND ABILITIES

• Excellent verbal and written communication skills.
• Knowledge of gaming operations, rules, and regulations.
• Ability to multi-task.

EDUCATION AND EXPERIENCE

• High school diploma or equivalent.
• One to three years of related experience and/or training in related field.
• Other combinations of education and experience may be considered.
• Must obtain and maintain Serv-Safe certification.
• Must obtain and maintain a valid racing license.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

• The Team Member will be required to stand for the duration of the shift.
• While performing the duties of this job, the Team Member is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; bend, stoop, kneel, crouch, or crawl; and talk or hear.
• The Team Member may be required to lift up to 50 pounds.
• The Team Member may be required to work long hours, including nights, weekends, and holidays.
• The noise level in the work environment is usually moderate to loud.
• The work environment may vary in levels of crowds, noise, and smoke, depending on the assigned station and guest volume.

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.