Prepare 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 and directs the preparation of all food items in soup station, wok stations and prep station.
Prepares requisition for ordering
Puts away daily deliveries (Weight up to 100 lbs)
Washes and Cleans Vegetables
Marinate chicken, roast duck, Chinese BBQ Pork, soup stock, etc.
Chop, grind, slice, bone and cut meats
Prepare fish and shellfish to specified recipes
Mix and blend Chinese Spices, as needed
Work at the following stations: Dessert, Wok, Sushi, Grill, Soup, Roasting and Deep Fryer.
Prepares 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
Prepares the daily special item and adjust the daily special if needed.
Prepares the high-end food items and Chinese authentic items.
Has knowledge of authentic Asian cooking and able to work all stations in the kitchen.
Ensures orders are served in a timely manner to ensure customer satisfaction.
Reviews 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.
Has extensive knowledge of specialty Asian Products
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 and/or Experience
Minimum 5 years line experience in a high volume Chinese Restaurant; or equivalent combination of experience, education and/or training.
Must be at least 18 years of age.
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.
Ability to add, subtracts, multiply and divides in all units of measure, using whole numbers, common fractions, and decimals.
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.
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.
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.