20 Restaurant-Food Service jobs

Summary Manage by shift, the daily operations of Culinary in restaurant. To observe cooking Staff and assist when necessary to insure all food product is prepared according to standard. To work with front of the house management to insure smooth operations and high quality guest service.                                                Essential Duties and Responsibilities include the following. Other duties may be assigned.   Promote Cache Creek Casino Resort in a positive manner.   Manage by shift Culinary Staff in restaurant.   Coach and counsel staff as required.   Execute menu as prescribes by recipe standards.   Manage portion control and FIFO of all food product.   Requisition from I.P. system all food product to restaurant inventory and maintain clean storage areas.   Expedite line and observe plates leaving kitchen.   Assist in smooth operation of FOH by communicating all important culinary information regarding specials, 86'ed items, changes or substitutions.   Supervisory Responsibilities Directly supervises 12-15 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.   Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations.  The requirements listed below are representative of the knowledge, skill, and/or ability required.   Education and/or Experience High School diploma required. One to two years of Culinary school or ACF approved apprenticeship program. One to two years in a quality oriented restaurant or multi outlet as Lead Cook or Sous Chef. One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.   Age Requirement Must be at least 21 years of age.   Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.   Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.   Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.   Certificates, Licenses, Registrations Cache Creek Casino Tribal Gaming License. Sanitation Certificate   Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job with or without reasonable accommodations.   While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 100 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.   Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job with or without reasonable accommodations.   While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and second hand tobacco smoke. The noise level in the work environment is usually loud.

Summary Ensure the highest quality food preparation and presentation in the kitchen stations.                                                  Essential Duties and Responsibilities include the following. Other duties may be assigned.   Prepare all necessary menu items and specialty items - like Banquet menu items - including soups and sauces, as directed by the Chef-on-Duty.   Demonstrate knowledge and understanding by executing quality food production and presentation.   Communicate effectively with both the front and back of house staff.   Take daily inventory of the production walk-ins, produce a production list based on this information and present it to the Chef-on-Duty for verification.   Communicate with peers on daily tasks, production checklist and Casino events.   Prepare hot food, cold food sandwiches, salads and dressings as needed.   Operate machineries such as Power Mixers, Slicer, Emulsifier, Steamer etc. upon completion of training with culinary management: documented with signature sheets.   Operate large volume cooking such as Grill, Deep Fryers, Griddles, Salamander, Stove Tops, Ovens, Soup Kettles, Tilt Skillets and Steamers along with new equipment in the future.   Perform the 6 basic knife cuts:   Allumette:  A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.   Large Dice:  A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.   Medium Dice:  A basic knife cut measuring ½ inch × ½ inch × ½ inch.   Small Dice:  A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.   Batonnet:  A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.   Julienne:  A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.   Demonstrate knife skills by completing the following tasks within the time allotted:    Dice a 30 pound case of yellow onions in 25 minutes or less.           Slice a 20 pound case of squash in 12 minutes or less.   Proficient Grill, Sauté, and Broiling techniques.   Follow recipes and set up documentation.   Comprehensive preparation of Mexican, Italian and American Cuisine.   Understand and display proper handling of meat, fish, poultry, vegetables and dairy products in accordance with HACCP (Hazard Analysis Critical Control Point) standards; organize a speed rack in proper order.   Check the quality and temperature of food, ensuring product consistency with health standards followed by using Time and Temperature Logs.   Rotate food in coolers, dry storage and utilize mise en place to ensure freshness and reduce waste and spoilage. (FIFO, First In First Out: The product that is received first needs to be used first)   Prepare food to the highest standards of culinary quality.   Clean, sanitize, and restock workstations, storeroom and walk in refrigerators.   Set up mise en place for all stations.   Help others as needed - various banquet productions and/or other outlets - thus contributing to an environment where teamwork prevails.   Keep work areas and refrigerators clean, sanitized and organized at all times.   Report all faulty equipment or unsafe conditions immediately.   Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy.   Willing to learn additional skills from mentor.   Assists guests with special requests.   Comply with all Cache Creek Casino Resort safety, health and sanitation policies and procedures.   Other duties as assigned by the Chef on Duty.   Assist with special events as needed.   Supervisory Responsibilities This job has no supervisory responsibilities.   Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations.  The requirements listed below are representative of the knowledge, skill, and/or ability required.   Education and/or Experience High school diploma or general education degree (GED) required; or 1 year related experience and/or training; or equivalent combination of education and experience. Must have knife and equipment skills and knowledge of hot & cold food. 1 year kitchen service including 6 months in equivalent position at a high quality restaurant, resort or hotel, or combination of education and experience.   Age Requirements Must be at least 18 years of age.   Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.   Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.   Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.   Certificates, Licenses, Registrations Cache Creek Casino Tribal Gaming License. Sanitation Certificate   Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job with or without reasonable accommodations.   While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.   Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job with or without reasonable accommodations.   While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; extreme cold; extreme heat; risk of electrical shock and second hand tobacco smoke. The noise level in the work environment is usually loud.

Under supervision, prepares, bakes, cooks and serves food; assists in the operation of a food service facility; maintains food inventory and storage, maintains sanitary working conditions; provides lead direction to subordinate staff and/or institution workers. Examples of Knowledge and Abilities Knowledge of: Methods of preparing and serving a variety of food in large quantity Menu modifications for special diets Ability to: Follow formulas for food preparation in large quantities Plan and carry out the work of a given menu to produce the required food at the right time Obtain food and supplies in the right quantities with a minimum of waste Lead the work of others Maintain personal hygiene Comply with regulated health and uniform standards Read, write and speak English at level necessary for satisfactory job performance Employment Qualifications Minimum Qualifications: Either:   1. One year of full-time experience as a Food Service Worker in Sacramento County service. Or:   2. One year of full-time paid or volunteer cooking experience in a commercial or institutional kitchen. Note:   To compute full-time equivalency of part-time experience: 173.6 hours = 21.7 days = 1 month. Education Substitution:   Education or training in an accredited college, training school, business school or occupational training program that is directly related to the cooking and/or food service program management knowledge and abilities above may be substituted for the required experience on the following basis: 30 semester units (45 quarter units) equal one year of experience. Completion of training courses which do not have semester unit values are equated to semester units on the basis of: 15 clock hours of class equal one (1) semester unit. Note:   The word "experience" referenced in the minimum qualifications means full-time paid experience unless the job announcement states that volunteer experience is acceptable. Part-time paid experience may be accumulated and pro-rated to meet the total experience requirements. Note:   If the minimum qualifications include an educational or certificate/license requirement, applicants must submit proof of requirements with the application. Failure to submit proof of requirements may result in disqualification from the examination. Unofficial transcripts are acceptable. For guidelines on submitting acceptable proof of educational requirements, please click   here   (Download PDF reader)   or speak to someone in our office before the cut-off date listed in this notice. Typing Certificate requirements can be found by clicking   here   (Download PDF reader)   or by obtaining the requirements from the Employment Services Division office. General Requirements: License Requirements: Some positions in this class require possession of a valid State of California Driver License, Class C or higher, at the time of appointment. Failure to maintain appropriate valid California Driver License constitutes cause for personnel action in accordance with Civil Service Rule 11.4. Individuals who do not meet this requirement due to disability will be reviewed on a case-by-case basis. Other Requirements: Criminal History and Background Check: The County may access criminal history information on candidates who have accepted a conditional offer of appointment for the above class consistent with the provisions of Board of Supervisors Resolution No. 82-602, Personnel Policies and Procedure B-5 and applicable federal and state law. The County shall not consider for employment any candidate who has been convicted of a felony or misdemeanor that relates to or impacts the candidate's ability to perform the job duties of this class unless it is determined that mitigating circumstances exist. For purposes of accessing criminal history information, the candidate will be fingerprinted. A subsequent arrest notification may be obtained. The County may also conduct a background check on the candidate prior to appointment to a position within this class. The background check may include personal and professional reference checks, credit history check, Social Security Number verification, professional license/registration verification, military service information and driving history. Information obtained in the course of this background check will be considered by the appointing authority in the selection process. In obtaining such information, the County will comply with applicable consent and disclosure practices in the Fair Credit Reporting Act and the California Investigative Consumer Reporting Agencies Act. Medical Examination: Candidates must pass a medical examination as required by the Minimum Jail Standards and/or the Health and Safety Code. Physical Requirements: Persons appointed to this position must be able to: Lift and carry items, including hot and/or steaming food, weighing up to 50 pounds Stoop and turn to lift items from floor level to approximately 4 feet above floor level Push and pull loaded, wheeled carts, weighing up to 250 pounds Stand for extended periods of time on hard surfaces Work in an area that may not have heating or air conditioning throughout a normal work day Probationary Period The probationary period for this classification is   six (6) months. Application and Testing Information APPLICATION Qualified applicants are encouraged to apply immediately. All applicants must complete and submit an online County of Sacramento employment application by   5:00 PM   on the posted cut-off date. Click   here   to apply. County of Sacramento Department of Personnel Services Employment Services Division 700 H Street, Room 4667 Sacramento, CA 95814 Phone 916-874-5593; 7-1-1 California Relay Service Inter-Office Mail Code: 09-4667 www.SacCountyJobs.net   Employment applications and all documentation requested in this announcement must be submitted by 5:00 p.m. on the cut-off date. Employment Services is not responsible for any issues or delays caused by an applicant's computer or web browser. Applicants will be automatically logged out if they have not submitted their applications and all documentation prior to 5:00 p.m. on the cut-off date. Your application should highlight all relevant education, training, and experience, and clearly indicate how you meet the minimum qualifications for the position as of the cut-off date. Application information must be current, concise and related to the requirements in this job announcement. You may only apply for this recruitment once. Duplicate and incomplete applications will be disqualified. A resume may be included with your application, however it will   not   substitute for the information requested on the application. SUPPLEMENTAL QUESTIONNAIRE Applicants are required to provide a full and complete response to each supplemental question. The Supplemental Questionnaire is located in the tab marked "Supplemental Questions". Please be descriptive in your response. Note:   Responses of "See Resume" or "See Application", or copy and paste of work experience are not qualifying responses and will not be considered.   Supplemental Questionnaires must be submitted by 5:00 p.m. on the cut-off date. Employment Services is not responsible for any issues or delays caused by an applicant's computer or web browser. Applicants will be automatically logged out if they have not submitted their applications and all documentation prior to 5:00 p.m. on the cut-off date. The supplemental questions are designed to elicit specific information regarding a candidate's experience, education, and training. Responses should be consistent with the information on your application and are subject to verification. Please provide place of employment, pertinent dates, and concise, descriptive and detailed information for each question. If a job included responsibilities applicable to several questions, separate the different functions of the job to answer all the questions completely. Resumes or referral to the application or other questionnaire responses will not be accepted in lieu of completing each question. If you have no experience, write "no experience" for the appropriate question. For many individuals, it is more efficient to develop responses to the supplemental questions in a word processing document and then paste them into the final document to be submitted. Changes or corrections to your Supplemental Questionnaire   cannot   be made once your application packet has been submitted. If the Supplemental Questionnaire is used in the Formula Rate or Credentials Screening Panel exam, failure to complete all of the questions or incomplete responses will result in a lower score. While scoring the Supplemental Questionnaire, the candidate's application and/or attachments   will not be reviewed, therefore, a candidate's responses to the questions should be accurate, thorough, detailed, and complete. FORMULA RATE EXAMINATION (Weighted 100%) All candidates meeting the minimum qualifications by the cut-off date will have their Supplemental Questionnaire scored in the Formula Rate Examination. This examination will evaluate the relevance, level, recency, progression and quality of candidate's education, training and experience. The candidate's application or other materials will not be included in this examination. Therefore, the candidate's responses to the supplemental questionnaire should be thorough, detailed and complete. The score from the Formula Rate Examination will determine the ranking on the eligible/employment list for this job. All candidates competing in the testing process will receive written notice of their examination results by email. Notices can also be accessed in their governmentjobs.com inbox. Applicants achieving a passing score will be placed on the eligible list in rank order. The rank is determined by the test score attained from the examination. FREQUENTLY ASKED QUESTIONS Click here for Frequently Asked Questions (FAQ's)   (Download PDF reader)   For information regarding County jobs:   www.saccountyjobs.net Call 916-874-5627 and you will be provided with a recorded message, accessible 24 hours a day.  

Overview: Responsible for providing Four Diamond / Luxury “ Guest Service to our Guests. The Food Court Attendant greets our Guests and assists them to ensure that they receive a “Four Diamond / Luxury” level experience during their visit to our Food Court. The Attendant works in a dual role as a cashier and as a preparer of the food items offered at the venue.  Thunder Valley Casino Resort employs food court attendants at  Fatburger, Peet's Coffee, Pizza Hut, and Subway.  Responsibilities: Responsible for practicing, supporting, and promoting Thunder Valley Casino’s “Winning Attitude” Company-wide culture and demonstrating Thunder Valley Casino’s 4-Diamond Service Standards at all times. Welcome and connect with every guest to provide excellent Four Diamond Service Standards. Discover guests’ needs and appropriately suggest additional products with every guest to enhance service and meet sales goals. Respond to guests’ needs and say “thank you” to every guest. Maintain customer service area and equipment in a clean and appealing manner. Follow policies and procedures for operational flow at each station. Performs cleaning tasks in accordance with the Duty Rosters and cleaning standards and works as a team player. Present oneself professionally and demonstrate clear communication by using Four Diamond Service Standards with all guest and Team Member interactions. Follow standards for merchandising, stocking, rotating, and proper storing all products. Perform preventative maintenance in accordance with preventative maintenance checklist. Follow cash handling and register policies. Follow inventory stocking and recording guidelines. Other duties as assigned. Qualifications: Any combination of education, training, or experience that provides the required knowledge, skills and abilities. Must be at least 18 years of age. Possess or obtain a California Food Handler Card. If you feel that this position is a great match for your interests and skills, click to apply. Thank you again for considering joining the Thunder Valley Casino Resort team!

Food Server performs responsibilities in accordance with all Company standards, policies, and procedures. Responsible for obtaining food and beverage orders as well as serving customers Requires minor computer skills for touch screen POS order input. Requires putting to memory the available menu items, also requires knowledge of wines and wine service. Position requires extensive physical exertion to include to the use of arms and legs, lifting, stretching, reaching above one’s head, walking, turning and bending over at the waist.   Essential Functions Responsible for practicing, supporting, and promoting Thunder Valley Casino’s “Winning Attitude” Company-wide culture and demonstrating Thunder Valley Casino’s AAA Four Diamond Service Standards at all times. Taking orders for soup, salad, entrée, appetizer needs through knowledge of products and preparation of all menu items, entering order on computer. Direct contact with guests, presenting menus and introducing themselves, asking for beverage orders. Using computer to punch in beverage as well as food order. Retrieves necessary food items from kitchen includes hot and cold stations, preparing salads and filling soup bowls – placing food on tray and delivering to dining room – lifting, carrying, walking and balancing. Server responsible to service guest, prep food when necessary, pick up and serve food to table. Preparing one of three guerdons on a rotational basis, preparation and placement of flatware. Retrieving appropriate glassware, with ice if needed; calling drink orders to service bartender and garnishing drinks; serve drinks to guests – requires lifting, carrying, bending, reaching, communicating in English, as well as knowledge of drinks available. Preparing final guest check, presenting to guest, completing transaction at the POS, returning correct change to guest. Minimum Qualifications Ability to communicate effectively with guests, TM’s and management in both written and verbal form. Any combination of education, training or experience that provides the required knowledge, skills and abilities. Ability to attend and pass Thunder Valley’s internal Alcohol Awareness training course; recognize guest intoxication. High School diploma is required.  College Degree preferred.   If you feel that this position is a great match for your interests and skills, click the button above to apply.  Thank you again for considering joining the Thunder Valley Casino Resort team!

Reporting directly to the Beverage Manager, the Assistant Beverage Manager will provide direct supervision of beverage service on the casino floor on assigned shift. The Assistant Beverage Manager will ensure that all Beverage Team Members achieve individual and department goals, along with overall profitability of Thunder Valley Casino Resort while maintaining AAA Four Diamond standards of Guest service. Responsibilities must be performed in accordance with all Company standards, policies, and procedures. Essential Functions Practice, support, and promote Thunder Valley Casino Resort’s "Winning Attitude" company-wide culture and demonstrate AAA Four Diamond service standards at all times.　 Execute all Beverage department responsibilities by enforcing Thunder Valley Casino Resort’s policies and procedures fairly among all Team Members and in accordance with company’s negotiated union contract. Understand and follow all policies and procedures as directed by management, suggesting and initiating necessary changes and improvements. Serve alcohol responsibly in accordance with alcohol awareness training and local and federal laws. Ensure Beverage Team Members are exceeding AAA Four Diamond Guest Service standards. Actively circulate through all bar areas to ensure Team Members are providing cordial and timely beverage service to Guests. Respond and solve front-of-house Guest issues in a timely and efficient manner. Practice and observe safety rules and regulations, and encourage others to do so. Comply with Board of Health Standards and ensure cleanliness of all Beverage areas. Ensure Team Member safety and displays knowledge of all emergency procedures. Have knowledge of SDS booklet as appropriate for Beverage operations. Assist with scheduling in collaboration with Thunder Valley Casino Resort Scheduling department, and manage labor for casino floor, all beverage bars, seasonal staffing, summer pool bar, and portable floor bars. Assist in setting floor station labor allocation charts, and post and award shift bids as they come available. Interview, hire and train new Team Members utilizing the Job Coach Program and effectively auditing to ensure training standards are satisfied. Maintain quality control of products and services, ensuring excellent and consistent quality of service and presentation. Evaluate and oversee job performance of all Beverage Team Members. Hold individual subordinates accountable for performance of job duties, tasks, policies and procedures. Conduct monthly inventories of beer, wine, and liquor in all bar areas. Minimum Qualifications Two (2) years food and beverage supervisory experience. High school diploma or equivalent required. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Ability to handle a flexible schedule. Ability to delegate, empower, and evaluate hourly Team Members to achieve desired objectives with minimal supervision. Sound judgment in all decision making ability, even when dealing with difficult situations, where Guests, Team Members and the overall long term profitability are not adversely impacted. Ability to work in a fast paced environment and make quick judgment decisions. Must be at least 21 years of age. Must be able to obtain UAIC Tribal Gaming License. 　Physical Requirements: Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. Requires walking, reaching, turning, bending, lifting, carrying, observing, hearing, sitting. Manual dexterity to operate job related equipment. If you feel that this position is a great match for your interests and skills, click the button to apply. Thank you again for considering joining the Thunder Valley Casino Resort team!

Summary Preparing all food items according to standardized recipes. Ensure lines are set and fully stocked with fresh ingredients prior to each shift. Prepare Sushi station prior to opening. Prepare and check daily specials. Assign cooks working station and break time. Check the stock and fill the requisition form. Complete daily side duties in a timely manner, and in quantities appropriate for business volume.                       Essential Duties and Responsibilities include the following. Other duties may be assigned.   Responsible for the preparation of all food items in the kitchen on their shift in addition to the following:   Prepares / directs the preparation of all food items in soup station, wok stations and prep station. Prepares requisition for ordering Putting away daily delivery (Weight up to 100 lbs) Wash and Clean Vegetables Marinade Chicken, Roast Duck, Chinese BBQ Pork, Soup Stock and Etc Chop, Grind, Slice, bone and Cut Meats Prepare Fish and Shellfish to specified recipes Mix and Blend Chinese Spices as needed Dessert Station Wok Station Sushi Station Grill Station Soup Station Roasting Station Deep Fryer Station Prepare all sauces required according to the recipe Be able to perform the 6 basic knife cuts:   Allumette:  A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.   Large Dice:  A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.   Medium Dice:  A basic knife cut measuring ½ inch × ½ inch × ½ inch.   Small Dice:  A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.   Batonnet:  A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.   Julienne:  A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches. Be able to perform the knife skills task in the amount of time allotted:     Dice a 30 pound case of yellow onions in 25 minutes or less   Slice a 20 pound case of squash in 12 minutes or less Prepare the daily special item and adjust the daily special if needed. Prepare the High-End items and Chinese Authentic items. Has knowledge of Authentic Asian cooking and able to work all stations in the kitchen. Ensure orders are served in a timely manner to ensure customer satisfaction.   Review food items available, daily, to determine dishes to be prepared on shift. Assigns cook II, cook I and prep cook work stations and break times. Check the stock in all stations and fill the requisition form. Consult with the Chef on Duty for any items needed. Set up line including all food items, plates, bowls and all sauces and coordinate orders. Assist in the breaking down of leftovers as directed including labeling and storage. Cleans and maintains stations, refrigerators, and freezers and also cleans according to daily cleaning schedule.   Perform miscellaneous duties as required by chef and management. Adherence to sanitation codes. Other duties may be assigned.  Has extensive knowledge of specialty Asian Products QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.           EDUCATION OR EXPERIENCE Minimum 5 years line experience in a high volume Chinese Restaurant; or equivalent combination of experience, education and/or training.   AGE REQUIREMENTS Must be at least 18 years of age.   LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to speak effectively before groups of customers or employees of the organization.   MATHEMATICAL SKILLS Ability to add, subtracts, multiply and divides in all units of measure, using whole numbers, common fractions, and decimals.   REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Able to deal with problems involving several concrete variables in standardized situations.   CERTIFICATES, LICENSES, REGISTRATIONS Cache Creek Casino Resort Tribal Gaming License. ServSafe Certified or be able to pass the ServSafe Class within first 9 months of employment.   PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job the employee is frequently required to stand, use hands to handle, feel, or reach.  The employee is occasionally required to climb or balance, stoop, kneel, or crouch. The specific vision requirements for this job are close vision, distance vision, color vision & peripheral vision.   WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is exposed to fumes but rarely exposed to airborne particles, extreme cold, or extreme heat.  The noise level in the work environment is moderate.

Summary To provide an excellent dining experience to our diversified guests. Exemplify excellent guest service and extensive food and beverage knowledge.   Essential Duties and Responsibilities include the following. Other duties may be assigned.   Take food and beverage orders from guests.   Server must be able to describe Chef’s special, featured wines/spirits, promotions, and thoroughly answer menu questions with confidence.   Deliver food orders to guests dining in a full service restaurant.    Carry a 27” oval tray in a traditional restaurant style containing hot and cold food items.   Perform steps of service and maintain restaurant service standards.   Practice Safety and Sanitation techniques.   Obtain TIPS certificate and Guest Service Training within 90 days of employment.   Perform proper table side wine service. Capable of describing, opening, and presenting wine.   Perform tasks including bussing tables, seating guests, side work, and duties assigned by management.   Provide excellent service to the guests (i.e. following SOS, thorough menu knowledge, timely check back).   Communicate basic knowledge about the casino resort.   Follow RICH and Food & Beverage standards.   Navigate through POS system and perform transactions such as placing food and beverage orders, typing in modifiers, splitting checks, and providing accurate table numbers and guest count.   Perform self-banking duties such as tendering Offline Acres, Officer Comps, Business Comps, Food Vouchers, credit cards, cash, and other forms of payments. In addition, reconcile paperwork and perform proper drop with minimal variance.   Supervisory Responsibilities This job has no supervisory responsibilities.   Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill, and/or ability required.   Experience and/or Education High school diploma or general education degree (GED); and three months related experience and/or training; or equivalent combination of experience and education.   Age Requirement Must be at least 21 years of age.   Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one situations to guests and employees of the organization.   Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.   Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.   Certificates, Licenses, Registrations Cache Creek Casino Resort Tribal Gaming License TIPS Alcohol Awareness Certificate within the 90-day introductory period   Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job with or without reasonable accommodations.   While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is frequently required to taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus. Must be able to carry a 27” oval tray in a traditional restaurant style containing hot and cold food items.   Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job with or without reasonable accommodations.   While performing the duties of this Job, the employee is frequently exposed to secondhand tobacco smoke. The employee is occasionally exposed to moving mechanical parts; high, precarious places; fumes or airborne particles and risk of electrical shock. The noise level in the work environment is usually loud.

Summary Provide consistent high quality food and beverage services to all guests dining in Cache Creek Casino Resort’s fine dining steak and seafood restaurant.   Essential Duties and Responsibilities include the following. Other duties may be assigned.   Promote Cache Creek Casino Resort in a courteous and professional manner.   Effectively practice C² Steak and Seafood House’s sequence of service standards and dining room procedures.   Communicate with front and back-of-house personnel to provide a dining experience that exceeds guest expectations.   Process guest orders to ensure that all items are prepared properly and on a timely basis.   Articulate specific menu items to guest on how items are prepared, describing ingredients and cooking methods.   Maintain Sterling Silver flatware.   Present tray and cart service.   Up sale wine lists and present decant wine.   Practice all Sanitation Standards and TIPS alcohol awareness policies and procedures.   Participate in all company approved training classes.   Practice safety and training at all times.   Other duties as assigned.   Supervisory Responsibilities This job has no supervisory responsibilities.   Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill, and/or ability required.   Experience and/or Education Minimum of one or two years experience in a high volume, full service, ala carte dining restaurant featuring alcoholic beverages. Previous fine dining experience and wine knowledge is required.  Must be able to work under pressure and with a team, and have intermediate knowledge of sequence of service and dining room procedure, generally involving minimum of one year as a server.   Age Requirements Must be at least 21 years of age.   Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.   Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.   Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.   Certificates, Licenses, Registrations Cache Creek Casino Resort Tribal Gaming License. "Tips" Alcohol Awareness Certificate.   Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job with or without reasonable accommodations.   While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.   Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job with or without reasonable accommodations.   While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; outside weather conditions; extreme cold; extreme heat; risk of electrical shock and vibration. The noise level in the work environment is usually loud.

SUMMARY Preparing all food items according to standardized recipes. Ensure lines are set and fully stocked with fresh ingredients prior to each shift. Prepare and check daily specials. Complete daily side duties in a timely manner, and in quantities appropriate for business volume.   ESSENTIAL DUTIES & RESPONSIBILITIES  Under supervision and/or direction of the Chef on Duty. Work list includes: Putting away daily delivery (Weight up to 100 lbs) Wash and Clean Vegetables Marinade Chicken, Roast Duck, Chinese BBQ Pork, Soup Stock, Etc. Prepare all the sauces according to the recipe. Chop, Grind, Slice, bone and Cut Meats Prepare Fish and Shellfish to specified recipes Mix and Blend Chinese Spices as needed Dessert Station Grill Station       Soup Station Roasting Station Deep Fryer Station Wok Station Noodle Station   Ensure orders are served in a timely manner to ensure customer satisfaction   Set up plates, bowls and soup broth and coordinates orders   Assist in the breaking down of leftovers as directed including labeling and storage   Cleans and maintains station, refrigerators, freezers, and also cleans according to daily cleaning schedule and HACCP  Standard   Perform miscellaneous duties as required by chef and management   Adherence to sanitation codes   Other duties may be assigned   Has knowledge of specialty Asian Products   Be able to perform the 6 basic knife cuts: Allumette:  A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches. Large Dice:  A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch. Medium Dice:  A basic knife cut measuring ½ inch × ½ inch × ½ inch. Small Dice:  A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch. Batonnet:  A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches. Julienne:  A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.   Be able to perform the knife skills task in the amount of time allotted:    Dice a 30 pound case of yellow onions in 25 minutes or less   Slice a 20 pound case of squash in 12 minutes or less   Check the quality and temperature of food, ensuring consistency and standards are followed- using time and temperature worksheet.                                      Rotate food in coolers, dry storage and personal mise en place to ensure freshness and reduce waste and spoilageHelp others, as needed, contributing to an environment of teamwork   Keep work areas and refrigerators clean, sanitized and organized at all times   Has knowledge of Authentic Asian cooking and able to work all stations in the kitchen.Ensure orders are served in a timely manner to ensure customer satisfaction   Report all faulty equipment or unsafe conditions immediately   Comply with all Cache Creek safety, health and sanitation policies and procedures   EDUCATION OR EXPERIENCE Minimum 3 years line experience in a high volume Chinese Restaurant; or equivalent combination of experience, education and/or training                           AGE REQUIREMENTS Must be at least 18 years of age.   LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to speak effectively before groups of customers or employees of the organization.   MATHEMATICAL SKILLS Ability to add, subtracts, multiply and divides in all units of measure, using whole numbers, common fractions, and decimals.   REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Able to deal with problems involving several concrete variables in standardized situations.   CERTIFICATES, LICENSES, REGISTRATIONS Cache Creek Casino Resort Tribal Gaming License.   PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job the employee is frequently required to stand, use hands to handle, feel, or reach.  The employee is occasionally required to climb or balance, stoop, kneel, or crouch. The specific vision requirements for this job are close vision, distance vision, color vision & peripheral vision.   WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  While performing the duties of this job, the employee is exposed to fumes but rarely exposed to airborne particles, extreme cold, or extreme heat.  The noise level in the work environment is moderate.        

POSITION SUMMARY The Dishwasher & Prep Cook is responsible for providing consistently phenomenal customer service, promptly cleaning and stocking dishes and kitchenware, creating delicious packaged and hot/salad bar food for customers, and maintaining attractive displays of products. This position upholds Co-op standards including genuine customer service, department conditions, safety, productivity, and other workplace conditions in a manner that upholds the values of Sacramento Natural Foods Co-op and the co-operative identity. DEPARTMENT   Kitchen FLSA STATUS   Non-exempt REPORTS TO   Kitchen Manager ESSENTIAL DUTIES AND RESPONSIBILITIES Upholds all Co-op policies, procedures and expectations. Customer Experience Exceed our customers’ expectations for service and provide a welcoming environment for all people and all diverse backgrounds and in accordance with the Co-op’s customer service standards. Model, provide, and ensure customers receive prompt, friendly and courteous services in a professional manner that markets our cooperative advantage. Maintain a calm and friendly demeanor with all customers and in all situations. Department Operations Wash all dishes and utensils and put them away in their proper places in a timely manner. Maintain a neat and organized dish storage area. Keep the sink area, bussing stations, garbage cans, doors, shelves and work station clean, adhering to department standards for sanitation. Maintain a working knowledge of the Food Service and Kitchen back stock areas and the procedures for receiving supplies and products. Keep track of the condition and supply of dishes, utensils and cleaning supplies and communicate any needs to the Kitchen Manager. Prioritize time to ensure that dishwashing, stocking, cleaning and customer service are handled efficiently. Check chemical sanitation levels (PPM) on dish machine and report discrepancies to management. Assist in bussing duties as needed, keeping dining and patio areas cleared of dishes and stocked with supplies. Assist with food preparation as needed. Anticipate (on average) dishwashing 75% of the time and food prep for the remaining 25%; and to meet department needs. Maintain a working knowledge of products and supply back stock, informing management team of shortages. Maintain all documentation (logs, checklists, etc.) for each station. Use equipment safely and properly in accordance with training for that specific equipment, and only use equipment you have been trained to use safely. Clerk Duties Adhere to scheduled shifts and be ready for work when shift begins. Wear proper clothing in accordance with the Sacramento Natural Foods Co-op and department dress code during shift including chef coat, hat, non-slip shoes, and nametag. Maintain accurate and attractive signage within the department. Keep the department orderly and clean. Other Duties Assist in inventory counts, storewide cleaning, and other projects as needed. Attend meetings and events as requested. Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved. Demonstrate support for the cooperative values and principles daily. Perform other duties and work in other departments as assigned. Know and uphold the Employee Handbook consistently. Qualifications ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES To perform the job successfully, an individual should demonstrate the following competencies: Customer Service Manage difficult or emotional customer situations. Communicate respectfully at all times. Respond promptly to customer needs. Respond to requests for service and assistance. Attendance and Punctuality Consistently report to work and arrive on time. Ensure work responsibilities are covered when absent. Arrive at meetings and appointments on time. Dependability Respond to management direction. Commit to meeting department goals and expectations. Complete tasks on time. Quality Demonstrate accuracy and thoroughness. Look for ways to improve and promote quality. Apply feedback to improve performance. Monitor own work to ensure quality. Quantity Work quickly and accurately with a sense of urgency. Meet productivity standards. Strive to increase productivity. Safety and Security Use equipment and materials properly. Protect the safety of self, co-workers, and Co-op patrons at all times. Report any potentially harmful equipment or situations to supervisor without delay. Report safety-related accidents and incidents to a manager immediately. Operate equipment properly and in a safe manner that will not lead to injury of self or others. Follow all safe food handling guidelines as required by local, state, and federal laws. Maintain Food Handler certification. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Language Ability Read and comprehend simple instructions, short correspondence and memos. Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds. Effectively present information in one-to-one and small group situations to employees and customers. Math Ability Add and subtract two digit numbers and to multiply and divide with 10’s and 100’s mentally. Perform these calculations using units of U.S. currency and weight measurement, volume and distance. Read and follow standard recipe. Measure, mix, and prepare raw ingredients according to company specifications and recipes. Reasoning Ability Apply common sense understanding to carry out detailed written or oral instructions. Deal with problems involving a few concrete variables in standardized situations. Computer Skills: Use Email, website, and time clock software proficiently. ESSENTIAL PHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequent Physical Demands Stand for extended periods of time on cement and wet. Use hands to grasp, handle, and feel. Reach with hands and arms. Walk, climb, balance, stoop, squat, and kneel. Lift and move up to 50 pounds. Talk and hear. Taste food. Specific Vision Ability Close vision, distance vision, peripheral vision, and depth perception. ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES To perform the job successfully, an individual should demonstrate the following competencies: Customer Service Manage difficult or emotional customer situations. Communicate respectfully at all times. Respond promptly to customer needs. Respond to requests for service and assistance. Attendance and Punctuality Consistently report to work and arrive on time. Ensure work responsibilities are covered when absent. Arrive at meetings and appointments on time. Dependability Respond to management direction. Commit to meeting department goals and expectations. Complete tasks on time. Quality Demonstrate accuracy and thoroughness. Look for ways to improve and promote quality. Apply feedback to improve performance. Monitor own work to ensure quality. Quantity Work quickly and accurately with a sense of urgency. Meet productivity standards. Strive to increase productivity. Safety and Security Use equipment and materials properly. Protect the safety of self, co-workers, and Co-op patrons at all times. Report any potentially harmful equipment or situations to supervisor without delay. Report safety-related accidents and incidents to a manager immediately. Operate equipment properly and in a safe manner that will not lead to injury of self or others. Follow all safe food handling guidelines as required by local, state, and federal laws. Maintain Food Handler certification. WORK ENVIRONMENT The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequent exposure Extreme cold (non-weather). High variations in temperature (non-weather). Wet or humid conditions (non-weather). Fumes and airborne particles ranging from natural to chemical. Hand washing and wearing disposable gloves. Work with knives and other tools including plastic and metal. Work with various cleaning products including bleach. Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non-animal products. Occasional exposure Cold to hot, and wet or humid conditions (weather and non-weather). The noise level in the environment is usually moderate to loud

POSITION SUMMARY The Wine, Beer, and Cheese Clerk creates a phenomenal shopping experience for Co-op customers by upholding the cooperative values and supporting the cooperative principles through exceptional customer service. This position works cutting, wrapping, and stocking cheese, and stocking beer and wine as well as maintaining cleanliness and food safety standards. Most importantly, the Wine, Beer, and Cheese Clerk will make all our customers feel welcomed by acknowledging or greeting each customer and providing genuine, helpful, and respectful customer service based on the ethical values of cooperatives. ESSENTIAL DUTIES AND RESPONSIBILITIES Uphold all Co-op policies, procedures and expectations. Customer Experience Greet customers and provide friendly, helpful, courteous, and prompt customer service based on individual customer needs and wants. Create a uniquely valuable shopping experience and more fully engages our customers by seeking out information and assistance from others to meet customer needs and exceed customer expectations. Lead customers to product and product information locations in the store upon request. Help customers make product selections by answering questions and providing information about all beer, wine, and cheese items. Department Operations Order, receive, and merchandise wine, beer, cheese, and olive products following proper guidelines for merchandising, rotation, sanitation, pricing, mechanizing, and organic quality standards. Consistently replenish products to ensure freshness and visibility. Accept, order, receive, stock, and retrieve special orders. Follow proper procedures for opening and closing. Maintain inventory of products and supplies. Handle product returns from customers and arrange returns and credits to vendors. Conduct price changes and signage orders following department procedures. Ensure accurate and sanitary product processing, packaging, labeling, dating, and pricing according to department procedures. Maintain a working knowledge of all items, ingredients, vendors, and products in all Specialty Department areas. Prioritize time to ensure that prep work, stocking, cleaning, and customer service are handled efficiently. Receive orders, weigh in product, inspect for quality, record date received, and fill out receiving reports and other paperwork as needed. Clean and maintain work areas, including floors, facilities, utensils, and equipment; collect and place garbage, recycling, and compostable items in designated containers. Follow department procedures for processing known loss, invoices, special orders, and transfers. Rotate all product using first in, first out (FIFO). Safe and proper use of equipment, and only use equipment you have been trained to use safely. Check chemical sanitation levels (PPM) on sanitizer buckets, and report all discrepancies to management. Properly handle all chemical and sanitation products. Clerk Duties Adhere to scheduled shifts and be ready for work when shift begins. Wear proper clothing during shift and adhere to the dress code. Maintain accurate and attractive signage within your department. Keep your department orderly and clean. Other Duties Assist in inventory counts, storewide cleaning, and other projects as needed. Attend meetings and events as requested. Adhere to department dress code. Demonstrate support for the cooperative values and principles daily. Perform other duties and work in other departments as assigned. Qualifications ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES To perform the job successfully, an individual should demonstrate the following competencies: Customer Service Manage difficult or emotional customer situations. Communicate respectfully at all times. Respond promptly to customer needs. Respond to requests for service and assistance. Attendance and Punctuality Consistently report to work and arrive on time. Ensure work responsibilities are covered when absent. Arrive at meetings and appointments on time. Dependability Respond to management direction. Commit to meeting department goals and expectations. Complete tasks on time. Quality Demonstrate accuracy and thoroughness. Look for ways to improve and promote quality. Apply feedback to improve performance. Monitor own work to ensure quality. Quantity Work quickly and accurately with a sense of urgency. Meet productivity standards. Strive to increase productivity. Safety and Security Use equipment and materials properly. Protect the safety of self, co-workers, and Co-op patrons at all times. Report any potentially harmful equipment or situations to supervisor without delay. Report safety-related accidents and incidents to a manager immediately. Operate equipment properly and in a safe manner that will not lead to injury of self or others. Follow all safe food handling guidelines as required by local, state, and federal laws. Maintain Food Handler certification. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Language Ability Read and comprehend simple instructions, short correspondence and memos. Write simple correspondence. Effectively present information in one-to-one and small group situations to customers and other employees. Math Ability Add and subtract two digit numbers and to multiply and divide with 10’s and 100’s mentally. Perform these calculations using units of U.S. currency and weight measurement, volume and distance. Read and follow standard recipe. Measure, mix, and prepare raw ingredients according to company specifications and recipes. Reasoning Ability Apply common sense understanding to carry out detailed written or oral instructions. Deal with problems involving a few concrete variables in standardized situations. ESSENTIAL PHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequent Physical Demands Stand for extended periods of time. Use hands to grasp, handle, and feel. Reach with hands and arms. Walk, climb, balance, and stoop. Lift and move up to 30 pounds. Talk and hear. Occasional Physical Demands Lift and move up to 50 pounds. Specific Vision Ability Close vision, distance vision, peripheral vision, and depth perception. WORK ENVIRONMENT The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequent exposure Extreme cold (non-weather). High variations in temperature (non-weather). Wet or humid conditions (non-weather). Fumes or airborne particles. Hand washing and wearing disposable gloves. Work with knives and other tools including plastic and metal. Work with various cleaning products including bleach. Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non-animal products. Occasional exposure Cold to hot, and wet or humid conditions (weather and non-weather). The noise level in the environment is usually moderate to loud

JOB SUMMARY:   The Fish, Meat, and Poultry Assistant Manager is responsible for overseeing and directing all aspects of Fish, Meat, and Poultry operations in the absence of and per the direction of the Fish, Meat, and Poultry Manager. The Fish, Meat, and Poultry Assistant Manager ensures accurate and efficient filling of customer requests, attractive and full displays, and consistently phenomenal customer service. This position upholds management best practices, develops and mentors department personnel, adheres to labor and food safety guidelines, and ensures others maintain compliance with policy and procedures by establishing clear expectations in a manner that upholds the values of Sacramento Natural Foods Co-op and the cooperative identity. DEPARTMENT : Fish, Meat, and Poultry REPORTS TO:   Fish, Meat, and Poultry Manager FLSA STATUS : Non-exempt SUPERVISES:   Fish, Meat, and Poultry Clerks ESSENTIAL DUTIES AND   RESPONSIBILITIES Uphold all Co-op policies, procedures and expectations. Customer Experience Under the direction of the Fish, Meat, and Poultry Manager, ensure the department operates effectively and efficiently; facilitate day-to-day operation and guarantee performance standards are met and that employees consistently work towards their ideal and peak performance. Exceed our customers’ expectations for service and provide a welcoming environment for all people and all diverse backgrounds and in accordance with the Co-op’s customer service standards. Model, provide, and ensure customers receive prompt, friendly and courteous services in a professional manner that markets our cooperative advantage. Maintain a calm and friendly demeanor with all customers and in all situations. Monitor and ensure that staff keep work areas neat, clean and orderly. Department Operations Stock of fish, meat, and poultry following proper guidelines for merchandising, rotation, sanitation, pricing, mechanizing, and organic quality standards. Follow proper procedures for opening and closing. Order products following proper procedures as directed by supervisor. Take special orders from customers. Maintain a working knowledge of fish, meat, and poultry vendors and their products including how these suppliers meet our organic quality standards. Maintain a working knowledge of department delivery schedules. Receive orders, weigh in product, inspect for quality, record date received, and fill out receiving reports and other paperwork as needed. Organize and maintain cleanliness of walk-in cooler and all work areas, rotating product and noting products that need to be ordered. Take customer orders over the counter, help customers making selections, and suggest uses for products to customers. Process customer orders following proper procedures for preparing and packaging products. Maintain department sanitation standards following proper Good Organic Retailing Procedures (GORP) for cleaning utensils, counters, sinks, cutting surfaces, walls, and floors. Managerial Duties In collaboration with the Fish, Meat, and Poultry Manager create, develop, communicate, implement, audit, and evaluate operating standards and procedures and make adjustments as needed. Know and adhere to all aspects of the Employee Handbook, current policies and procedures, safety programs, and collective bargaining agreements. Establish clear expectations for direct reports and support direct reports to ensure expectations are exceeded. Delegate and assign tasks for department personnel as needed and ensure tasks are completed. Provide adequate and timely communication with the Fish, Meat, and Poultry Manager in regards to problems/concerns, opportunities, recognition, and other matters of importance. Supervise work performance and conduct of personnel and support the Co-op’s performance management practices in accordance with Co-op policies, procedures, labor and legal guidelines. Model behaviors that support the values of the Co-op, through supportive and participatory leadership, promoting cooperation, team building, and motivating employees to achieve goals. Immediately address and report concerns with employee behaviors or work performance to the Fish, Meat, and Poultry Manager and support them in investigating and addressing the concern appropriately. Monitor and help ensure that Fish, Meat, and Poultry staff are properly attired, including chef coat, hat, and nametag, and are mentally and physically prepared for work duty upon arrival. Help create and facilitate trainings for employees that enhance and build upon their skills, knowledge and abilities. Ensure new hires are trained appropriately and effectively. Contribute to regular performance evaluations and provide coaching as needed. Support the Co-op’s security and safety protocols and establish strong departmental control measures. Note absences, tardiness, shift changes, and other variances or patterns according to procedure. Reallocate labor as needed to meet operating needs. Coordinate and authorize breaks for cashiers in accordance with Co-op policy, collective bargaining agreement, and the needs of the department. Assist Fish, Meat, and Poultry Manager with scale system as needed. Order and maintain adequate supplies. Support recruitment practices by screening and interviewing applicants per management’s direction. Support Sacramento Natural Foods Co-op’s marketing and outreach initiatives and contribute to marketing, outreach, and events as requested. Model communications with staff that are timely, clear, direct, and respectful. Model leadership behaviors to motivate staff and encourage teamwork. Treat staff equitably, fairly, consistently, and with respect. Financial Accountability Work with the Fish, Meat, and Poultry Manager on scheduling and budgeting as requested. Other Duties Assist in inventory counts, storewide cleaning, and other projects as needed. Attend meetings and events as requested. Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved. Maintain working knowledge of and ability to perform all duties of direct reports. Adhere to department dress code. Demonstrate support for the cooperative values and principles daily. Compile information and contribute to reports as needed. Know and uphold the Co-op Manager General Responsibilities daily. Perform other duties and work in other departments as assigned. ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES To perform the job successfully, an individual should demonstrate the following competencies: Problem Solving Identify and resolve problems in a timely manner. Customer Service Manage difficult or emotional customer situations. Communicate respectfully at all times. Respond promptly to customer needs. Respond to requests for service and assistance. Managing People Make self available to staff. Delegate and direct duties and assignments tactfully and effectively. Develop staff’s skills and encourage growth. Train and coach employees. Continually work to improve supervisory skills. Adaptability Adapt to changes in the work environment. Manage competing demands. Deal with frequent change, delays, and unexpected events. Attendance and Punctuality Consistently report to work and arrive on time. Ensure work responsibilities are covered when absent. Arrive at meetings and appointments on time. Dependability Respond to management direction. Commit to meeting department goals and expectations. Complete tasks on time. Quality Demonstrate accuracy and thoroughness. Look for ways to improve and promote quality. Apply feedback to improve performance. Monitor own work to ensure quality. Quantity Work quickly and accurately with a sense of urgency. Meet productivity standards. Strive to increase productivity. Safety and Security Use equipment and materials properly. Protect the safety of self, co-workers, and Co-op customers at all times. Report any potentially harmful equipment or situations to immediate supervisor without delay. Report safety-related accidents and incidents immediately to a manager. Follow all safety policies and procedures. Operate equipment properly and in a safe manner that will not lead to injury of self or others. Follow all safe food handling guidelines as required by local, state, and federal laws. ESSENTIAL QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Language Ability Comprehend complex instructions, correspondence, and memos. Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds. Effectively present information in one-to-one and small group situations to employees and customers. Math Ability Add and subtract two digit numbers and multiply and divide with 10’s and 100’s mentally. Perform these calculations using units of U.S. currency and weight, volume, and distance measurements. Reasoning Ability Apply common sense understanding to carry out detailed written or oral instructions. Deal with problems involving a few concrete variables in standardized situations. Prioritize work tasks, multi-task, and maintain focus. Create, implement and improve procedures. Computer and Calculator Skills: Knowledge of Word, Excel, Email software, and 10-key. Work Experience 3+ years’ previous experience in customer service. 2+ years’ previous experience handling fresh fish, meat, and poultry. Legal Requirements Maintain and update as needed Serv Safe certification. ESSENTIAL PHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequent Physical Demands Stand for extended periods of time. Use hands to grasp, handle, and feel. Reach with hands and arms. Walk, climb, balance, and stoop. Lift and move up to 30 pounds. Talk and hear. Occasional Physical Demands Lift and move up to 50 pounds. Specific Vision Ability Close vision, distance vision, peripheral vision, and depth perception. Availability Evening and weekend availability. WORK ENVIRONMENT The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequent exposure Extreme cold (non-weather). Standing on cement floors. Fumes or airborne particles ranging from natural to chemical. Hand washing and wearing disposable gloves. Work with knives and other tools including plastic and metal. Work with various cleaning products including bleach. Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non-animal products. Occasional exposure Cold to hot, and wet or humid conditions (weather and non-weather). The noise level in the environment is usually moderate to loud May require travel with various forms of transportation including overnight stays IMPORTANT DISCLAIMER NOTICE The job duties, elements, responsibilities, skills, functions, experience, educational factors and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or the work environment change.

POSITION SUMMARY The Prep Cook is responsible for providing consistently phenomenal customer service, creating delicious packaged and hot/salad bar food for customers, and maintaining attractive displays of products. This position upholds Co-op standards including genuine customer service, department conditions, safety, productivity, and other workplace conditions in a manner that upholds the values of Sacramento Natural Foods Co-op and the co-operative identity. DEPARTMENT   Kitchen STATUS   Non-exempt REPORTS TO   Kitchen Manager ESSENTIAL DUTIES AND RESPONSIBILITIES Upholds all Co-op policies, procedures and expectations. Customer Experience Exceed our customers’ expectations for service and provide a welcoming environment for all people and all diverse backgrounds and in accordance with the Co-op’s customer service standards. Model, provide, and ensure customers receive prompt, friendly and courteous services in a professional manner that markets our cooperative advantage. Maintain a calm and friendly demeanor with all customers and in all situations. Department Operations Produce food products that meet our quality and quantity standards. Follow department procedures for labeling, dating, and packaging products for display and buffet cases. Serve case items following department procedures for pricing, packaging, and weighing. Maintain a working knowledge of ingredients and preparation of buffet and case products for customer service. Prioritize time to ensure that food prep, stocking, cleaning, and customer service are all handled efficiently. Follow department procedures for processing known loss, invoices, special orders, and transfers. Maintain a working knowledge of the Food Service and Kitchen back stock areas and the procedures for receiving supplies and products. Anticipate (on average) dishwashing 25% of the time and food prep for the remaining 75%; and to meet department needs. Maintain a working knowledge of products and supply back stock, informing management team of shortages. Maintain all documentation (logs, checklists, etc.) for each station. Use equipment safely and properly in accordance with training for that specific equipment, and only use equipment you have been trained to use safely. Clerk Duties Adhere to scheduled shifts and be ready for work when shift begins. Wear proper clothing in accordance with the Sacramento Natural Foods Co-op and department dress code during shift including chef coat, hat, non-slip shoes, and nametag. Maintain accurate and attractive signage within the department. Keep the department orderly and clean. Other Duties Assist in inventory counts, storewide cleaning, and other projects as needed. Attend meetings and events as requested. Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved. Demonstrate support for the cooperative values and principles daily. Perform other duties and work in other departments as assigned. Know and uphold the Employee Handbook consistently. Qualifications QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Language Ability Read and comprehend simple instructions, short correspondence and memos. Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds. Effectively present information in one-to-one and small group situations to employees and customers. Math Ability Add and subtract two digit numbers and to multiply and divide with 10’s and 100’s mentally. Perform these calculations using units of U.S. currency and weight measurement, volume and distance. Read and follow standard recipe. Measure, mix, and prepare raw ingredients according to company specifications and recipes. Reasoning Ability Apply common sense understanding to carry out detailed written or oral instructions. Deal with problems involving a few concrete variables in standardized situations. Computer Skills: Use Email, website, and time clock software proficiently. ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES To perform the job successfully, an individual should demonstrate the following competencies: Customer Service Manage difficult or emotional customer situations. Communicate respectfully at all times. Respond promptly to customer needs. Respond to requests for service and assistance. Attendance and Punctuality Consistently report to work and arrive on time. Ensure work responsibilities are covered when absent. Arrive at meetings and appointments on time. Dependability Respond to management direction. Commit to meeting department goals and expectations. Complete tasks on time. Quality Demonstrate accuracy and thoroughness. Look for ways to improve and promote quality. Apply feedback to improve performance. Monitor own work to ensure quality. Quantity Work quickly and accurately with a sense of urgency. Meet productivity standards. Strive to increase productivity. Safety and Security Use equipment and materials properly. Protect the safety of self, co-workers, and Co-op patrons at all times. Report any potentially harmful equipment or situations to supervisor without delay. Report safety-related accidents and incidents to a manager immediately. Operate equipment properly and in a safe manner that will not lead to injury of self or others. Follow all safe food handling guidelines as required by local, state, and federal laws. Maintain Food Handler certification. ESSENTIAL PHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequent Physical Demands Stand for extended periods of time on cement and wet. Use hands to grasp, handle, and feel. Reach with hands and arms. Walk, climb, balance, stoop, squat, and kneel. Lift and move up to 50 pounds. Talk and hear. Taste food. Specific Vision Ability Close vision, distance vision, peripheral vision, and depth perception. WORK ENVIRONMENT The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequent exposure Extreme cold (non-weather). High variations in temperature (non-weather). Wet or humid conditions (non-weather). Fumes and airborne particles ranging from natural to chemical. Hand washing and wearing disposable gloves. Work with knives and other tools including plastic and metal. Work with various cleaning products including bleach. Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non-animal products. Occasional exposure Cold to hot, and wet or humid conditions (weather and non-weather). The noise level in the environment is usually moderate to loud

POSITION SUMMARY A Cashier is responsible for ensuring a phenomenal experience for customers through efficient and accurate customer check-out, proper cash handling, and consistently exceptional customer service. This position upholds Co-op standards including genuine customer service, department conditions, safety, productivity, and other workplace conditions in a manner that upholds the values of Sacramento Natural Foods Co-op and the co-operative identity. DEPARTMENT   Front End FLSA STATUS   Non-exempt REPORTS TO   Front End Manager ESSENTIAL DUTIES AND RESPONSIBILITIES Upholds all Co-op policies, procedures and expectations. Department Operations and Customer Experience Exceed our customers’ expectations for service and provide a welcoming environment for all people and all diverse backgrounds and in accordance with the Co-op’s customer service standards. Model, provide, and ensure customers receive prompt, friendly and courteous services in a professional manner that markets our cooperative advantage. Maintain a calm and friendly demeanor with all customers and in all situations. Handle all transactions accurately including giving correct change, entering correct departments and prices, and appropriately handling all transactions. Maintain a working knowledge of all PLUs and register procedures. Maintain a working knowledge of all processes related to Front End operations. Financial Accountability Receive payment and give change accurately with no more than one $5-plus error within a one-month period. Follow established Co-op policies and procedures in all matters relating to cash handling and financial transactions. Accurately and promptly prepare drawer money for deposit. Clerk Duties Adhere to scheduled shifts and be ready for work when shift begins. Wear proper clothing in accordance with the Sacramento Natural Foods Co-op and department Dress Code during shift, including apron and nametag. Maintain accurate and attractive signage throughout the Front End. Keep the Front End orderly and clean. Other Duties Assist in inventory counts, storewide cleaning, and other projects as needed. Attend meetings and events as requested. Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved. Demonstrate support for the cooperative values and principles daily. Perform other duties and work in other departments as assigned. Know and uphold the Employee Handbook consistently. Qualifications ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES To perform the job successfully, an individual should demonstrate the following competencies: Problem Solving Identify and resolve problems in a timely manner. Customer Service Manage difficult or emotional customer situations. Communicate respectfully at all times. Respond promptly to customer needs. Respond to requests for service and assistance. Attendance and Punctuality Consistently report to work and arrive on time. Ensure work responsibilities are covered when absent. Arrive at meetings and appointments on time. Dependability Respond to management direction. Commit to meeting department goals and expectations. Complete tasks on time. Quality Demonstrate accuracy and thoroughness. Look for ways to improve and promote quality. Apply feedback to improve performance. Monitor own work to ensure quality. Quantity Work quickly and accurately with a sense of urgency. Meet productivity standards. Strive to increase productivity. Safety and Security Use equipment and materials properly. Protect the safety of self, co-workers, and Co-op customers at all times. Report any potentially harmful equipment or situations to immediate supervisor without delay. Report safety-related accidents and incidents to a manager immediately. Follow all safety policies and procedures. Operate equipment properly and in a safe manner that will not lead to injury of self or others. Follow all safe food handling and sale of alcohol guidelines as required by local, state, and federal laws. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Language Ability Comprehend complex instructions, correspondence, and memos. Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds. Effectively present information in one-to-one and small group situations to employees and customers. Math Ability Add and subtract two digit numbers and multiply and divide with 10’s and 100’s mentally. Perform these calculations using units of U.S. currency and weight, volume, and distance measurements. Reasoning Ability Apply common sense understanding to carry out detailed written or oral instructions. Deal with problems involving a few concrete variables in standardized situations. Prioritize work tasks, multi-task, and maintain focus. Computer Skills: Use Point of Sale, Email, website, and time clock software proficiently. ESSENTIAL PHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequent Physical Demands Stand for extended periods of time. Use hands to grasp, handle, and feel. Reach with hands and arms. Walk, climb, balance, and stoop. Lift and move up to 30 pounds. Talk and hear. Occasional Physical Demands Lift and move up to 50 pounds. Specific Vision Ability Close vision, distance vision, peripheral vision, and depth perception. WORK ENVIRONMENT The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequent exposure Cold to hot, and wet or humid conditions (weather and non-weather). Fumes or airborne particles ranging from natural to chemical. Handling cash and other objects that were handled by the public. Standing on cement floors. The noise level in the environment is usually moderate to loud IMPORTANT DISCLAIMER NOTICE The job duties, elements, responsibilities, skills, functions, experience, educational factors and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or the work environment change.

Eskaton Community -   Eskaton Lodge Cameron Park, The Trousdale, Eskaton Care Center Manzanita, Eskaton FountainWood Lodge Eskaton offers excellent health benefits for Full Time employees. Our PPO health plan provides medical, dental, Rx, and vision coverage effective the first of the month, following 60 days of employment. Eskaton Lodge Cameron Park – 1 On Call/Part Time Position – All Shifts The Trousdale – 1 Full Time Position – Varied Shifts Eskaton Care Center Manzanita – 1 On Call Position – Varied Shifts Eskaton FountainWood Lodge – 1 Full Time Position – Days     EOE/M/F/DISABLED/VET All Employment decisions are made without regard to race, color, religion, sex, sexual orientation, gender identity or national origin.

Eskaton Community -   Eskaton Care Center Fair Oaks, Eskaton Care Center Greenhaven Eskaton offers excellent health benefits for Full Time employees. Our PPO health plan provides medical, dental, Rx, and vision coverage effective the first of the month, following 60 days of employment. Eskaton Care Center Fair Oaks – 1 Part Time – Varied Shifts Eskaton Care Center Greenhaven – 1 On Call Position – Varied Shifts   The Dietary Aide is responsible for the clean up of the meal period for which he/she is responsible. The Dietary Aide is also responsible for providing service in a friendly and congenial manner. This is a summary  – a complete job description will be available at time of interview. EOE/M/F/DISABLED/VET All Employment decisions are made without regard to race, color, religion, sex, sexual orientation, gender identity or national origin.

Eskaton Community -   Eskaton Lodge Cameron Park, Eskaton Care Center Greenhaven, Eskaton Monroe Lodge, The Trousdale, Eskaton Lodge Granite Bay Eskaton offers excellent health benefits for Full Time employees. Our PPO health plan provides medical, dental, Rx, and vision coverage effective the first of the month, following 60 days of employment. Eskaton Lodge Cameron Park – 1 Part Time Position – Varied Shifts Eskaton Care Center Greenhaven – 1 On Call Position – AM/PM Shift Eskaton Monroe Lodge – 1 Full Time Position – Days The Trousdale – 1 Full Time Position – Days Eskaton Lodge Granite Bay – 1 Temporary Position – Varied shifts               The Cook is responsible for the preparation and serving of meals for the residents, for cooking a variety of foods that ensure the highest quality and resident satisfaction, maintains cleanliness of food services area. supervises the kitchen staff in the absence of Manager or Lead Cook. Must have one to  two years recent experience as a cook. Serve Safe Certification. o This is a summary – a complete job description will be available at time of interview. o An On Call position does not qualify for benefits. Eskaton is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, gender identity, sexual orientation or protected veteran status.

Under close direction of the Banquet Manager and the Banquet Captain, this position is responsible for providing Banquet Dining service and Special Event Support to all guests in an efficient, courteous, and professional manner displaying a high standard of customer service. This position interacts with staff internally and guests externally. Essential Functions Responsible for practicing, supporting, and promoting Thunder Valley Casino’s "Winning Attitude" Company-wide culture and demonstrating Thunder Valley Casino’s AAA Four Diamond Service Standards at all times. Reports to work on time, as scheduled and in complete uniform. Maintains a positive and cooperative attitude. Follows department and casino policies and procedures. Responsible for prompt, efficient and courteous service to customers, according to departmental and outlet standards. Has knowledge of all food and beverage health codes, and makes safety first priority. Ensures that all areas are kept clean and free of any potential hazards. Participates as a team member with staff in producing a smoothly and efficiently run operation that meets the highest standards of Customer Services. Delivers food orders following the sequence of service. Monitoring customer needs ensuring all requests are promptly fulfilled in their function assignment. Continually refines and develops knowledge of all Food and Beverage items and service. Completes all work duties in an efficient and proper manner on a daily basis. Answers any customer questions and/or complaints and directs concerns to appropriate management. Performs other duties as assigned. Minimum Qualifications Any combination of education, training, or experience that provides the required knowledge, skills and abilities. Ability to attend and pass Thunder Valley’s internal Alcohol Awareness training course; recognize guest intoxication. Ability to work in a fast-paced environment, follow oral/written instructions, lift up to 50 pounds and must be able to push up to 250 pounds, and stand or walk continuously 2 hours or longer. Must be at least 21 years of age. If you feel that this position is a great match for your interests and skills, click the button above to apply. Thank you again for considering joining the Thunder Valley Casino Resort team. Apply for this job online Email this job to a friend Share on your newsfeed Connect With Us! Not ready to apply?   Connect with us   for general consideration.

Overview: Perform responsibilities in accordance with all Company standards, policies, and procedures. A cook is in view of guest at all times, it is very important that you are aware of food and service standards. Must be polite and courteous to guest and fellow Team Members. Having the ability to cook and present menu items that is visually appealing and flavorful in taste is the essence of your position. Responsibilities: Responsible for practicing, supporting, and promoting Thunder Valley Casino’s “Winning Attitude” Company-wide culture and demonstrating Thunder Valley Casino’s AAA Four Diamond Service Standards at all times. Have basic food knowledge, cooking techniques, knife skills, ability to operate kitchen equipment. Understand how to read and fill production par sheets.  Understanding the importance of consistency of all menu items. Become familiar with standardized SOP recipe format. Follow proper health department rules & regulations, HACCP, sanitation and safety procedures.  Acknowledge responsibility of station set up through utilization of station check list; labeling, rotation and storage methods. Proper cooking skills with presenting menu items that are flavorful, proper texture and balanced. Ensure customer satisfaction through presentation, food quality and promote positive customer relations. Display knowledge of all emergency procedures. Follow set schedules and specific job duties. Maintain personal grooming and uniform standards pursuant to Thunder Valley’s policies. Treat each Team Member with care, dignity, fairness and respect. Display and encourage teamwork in the department. Communicate on a consistent basis with all managers. Keep them abreast of all department activities. Adhere to all policies and procedures as set forth by Director of Food and Beverage. Follow SOP’s, recipe books and guidelines and have all necessary supplies to provide consistency and quality for Four Diamond guest service. Maintain cleanliness, safety and sanitation standards in accordance with department policies and those of the Department of Indian Health. Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are not in good working order. Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Thunder Valley standard’s and specifications. Qualification: Ability to communicate effectively with guests, Team Members and management in both written and verbal form. Regular attendance and punctuality necessary. Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards. Must manage time effectively with minimum supervision. Ability to handle high pace production. Must be able to handle constructive criticism and be willing to continuously improve. Minimum of 1 to 2 years of culinary experience. Must be able to read all tickets and organize food production in a timely manner. Possess or obtain a California Food Handler Card. If you feel that this position is a great match for your interests and skills, click to apply. Thank you again for considering joining the Thunder Valley Casino Resort team!