Napolis Prep Cook

7 Cedars Resort; Sequim (WA); On-site; USD 18,000 - 30,000; Part time

Job summary

7 Cedars Resort in Sequim, WA is seeking a part-time kitchen associate to support daily food preparation and service. You will perform prep work, assist with salads, buffets, and plate presentation, and help maintain cleanliness and safety in accordance with standards.

Candidates should have a High School Diploma or GED, and experience in institutional food prep is preferred. Good knife skills, knowledge of equipment, and reliable teamwork are essential.

Qualifications

• High School Diploma or GED equivalent required.
• Three (3) years’ experience in institutional food preparation preferred.
• Knowledge of food production and menu planning.
• Knowledge of proper preparation technique.
• Ability to memorize certain recipes to ensure consistency.
• Thorough knowledge of all institutional kitchen equipment including broiler, sauté, fryer.
• Must possess outstanding interpersonal communications skills to effectively interface with guests and/or team members.
• Strong organization, prioritization, and multiple-tasking skills.
• Strong attention to detail, and a commitment to quality.
• Highly adaptable with the ability to adjust to change in a positive manner.
• Ability to apply basic mathematical concepts such as adding, subtracting, multiplying and dividing.

Responsibilities

• Chop, dice, and cut various meats, cheeses, vegetables, and fruits for salad and sandwich preparation using hand knives and electric slicer.
• Combine various ingredients and create salads, dishes and desserts as well as buffet items for service to the appropriate wait staff and/or customers.
• Wash, peel and/or cut various foods to prepare for cooking or serving.
• Weigh or measure ingredients for food prep and waste logs.
• Prepare dressings and cold sauces in accordance with restaurant needs.
• Maintain proper food rotation and temperatures procedures at all times for pantry, kitchen and buffet line.
• Store and label food in designated containers and storage areas to prevent spoilage.
• Promptly report equipment and food quality problems and product shortages to kitchen supervisor.
• Ensure quality and visual presentation of food produced.
• Make sure all areas assigned are clean and free of debris.
• Perform miscellaneous duties as assigned.
• Must follow all safety and sanitation rules and regulations.
• Follow all general and department policies and procedures.

Skills

Interpersonal skills

Organization

Multi-tasking

Attention to detail

Adaptability

Mathematical aptitude

Education

High School Diploma or GED

Tools

Broiler

Sauté

Fryer

Job description

Job Details

Job Location: 7 Cedars Casino - Sequim, WA 98382
Position Type: Part Time
Salary Range: $17.74 - $21.64 hourly
Job Shift: Day
Job Category: Tipped Position

Native American hiring preference for qualified candidates.

Essential Functions

• Chop, dice, and cut various meats, cheeses, vegetables, and fruits for salad and sandwich preparation using hand knives and electric slicer
• Combine various ingredients and create salads, dishes and desserts as well as buffet items for service to the appropriate wait staff and/or customers
• Wash, peel and/or cut various foods to prepare for cooking or serving
• Weigh or measure ingredients for food prep and waste logs
• Prepare dressings and cold sauces in accordance with restaurant needs
• Maintain proper food rotation and temperatures procedures at all times for pantry, kitchen and buffet line
• Store and label food in designated containers and storage areas to prevent spoilage
• Promptly report equipment and food quality problems and product shortages to kitchen supervisor
• Ensure quality and visual presentation of food produced
• Make sure all areas assigned are clean and free of debris
• Perform miscellaneous duties as assigned
• Must follow all safety and sanitation rules and regulations
• Follow all general and department policies and procedures

Qualifications

• High School Diploma or GED equivalent required.
• Three (3) years’ experience in institutional food preparation preferred.
• Knowledge of food production and menu planning.
• Knowledge of proper preparation technique.
• Ability to memorize certain recipes to ensure consistency.
• Thorough knowledge of all institutional kitchen equipment including broiler, sauté, fryer.
• Must possess outstanding interpersonal communications skills to effectively interface with guests and/or team members.
• Strong organization, prioritization, and multiple-tasking skills.
• Strong attention to detail, and a commitment to quality.
• Highly adaptable with the ability to adjust to change in a positive manner.
• Ability to apply basic mathematical concepts such as adding, subtracting, multiplying and dividing.