GENERAL SUMMARY
Under the supervision of the Assistant TDR Chef and Executive Sous Chef, the TDR Staff will prepare food items using culinary methodology, follow recipes, directions, and ensure service quality according to Pechanga Resort Casino (PRC) standards. The TDR Staff will also set up, stock, and clean service stations on the buffet, restock condiments, dry goods, and paper goods.

FOUR DIAMOND SERVICE AGREEMENT
All Team Members will display a Four Diamond commitment to Guest Service through the delivery and maintenance of the Quality Standards established by PRC.

KEY RESPONSIBILITIES
• Follow recipes and direction.
• Ensure quality product is prepared in a timely manner.
• Adhere to established portion control guidelines and minimize waste.
• Ensure the proper handling/storage of all products in accordance with standards and sanitation.
• Maintain the standards of preparation and presentation of all food products.
• Set-up, stock, and organize work areas with all necessary supplies and equipment.
• Ensure all equipment is clean and in proper working condition.
• Replenish salad bar items and condiments.
• Stocking of sodas, juices, teas, and condiments
• Perform work under direct supervision.
• Other duties as assigned

ACCOUNTABILITY: This position does not have supervisory responsibilities.

________________________________________
QUALIFICATIONS AND GUIDELINES
________________________________________
EDUCATION/EXPERIENCE/TRAINING: A High School diploma or General Education Degree (GED) is required. Six months to one year of culinary or kitchen experience preferred.

COMMUNICATION SKILLS: This position requires good communication skills. This position also requires the ability to read and comprehend simple instructions, short correspondence, and memos as well as the ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Furthermore, this position requires the ability to effectively present information in one-on-one and small group situations to guests, clients, and other Team Members of the 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.
REASONING ABILITY: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to solve problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS:
• Must qualify to obtain and maintain a Class “B” gaming license.

SKILLS/ABILITIES:
• Able to carve and serve food in an appealing manner.
• Ability to lift up to 65 lbs.
• Firm understanding and practical application of Health and Safety standards.
• Must possess knife skills.
• Guest/client oriented.
• Possess fluent English speaking, writing, and comprehension skills.
• Must be able to execute all physical requirements of the position.
• Must be able to work any day of the week and scheduled shift.
• Must be able to stand on feet for an eight-hour shift.
• Good attitude.
• Professional demeanor.
• Ability to work under stressful situations.
• Mentally strong and able to cope with many challenges.

DISCLAIMER:
The above information on this description has been designed to indicate the general nature and level of work performed by Team Members within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of Team Members assigned to this job.

FLSA STATUS: Non-Exempt