GENERAL SUMMARY
The Production Kitchen Saucier is responsible for the day-to-day operation of the sauce station in the main kitchen. Additionally operates the area in a successful manner as directed by the Executive Chef. Must also maintain a high level of quality and professionalism according to PR&C standards.

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

KEY RESPONSIBILITIES
• Be familiar with traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food.
• Be current with present health and safety regulations to include local and national certification including Serv-Safe or other nationally recognized certification.
• Be aware of contemporary nutritional and health requirements of customer base including dietary and safe food restrictions.
• Have held a chef or head saucier position in a recognized hotel, commissary or catering operation for at least 3 of the past 5 years.
• Be familiar with common colloquial and European culinary terms and be able to execute them in a satisfactory manner.
• Have a working knowledge of food and labor costs and how they are affected by the food production operation.
• Have an active repertoire of recipes to advance the culinary experience of the staff, and be effective in communicating this curriculum to staff through an ongoing training program.
• Aware of inventory controls on a daily basis and able to conduct monthly inventory for department as required.
• Be familiar with traditional and contemporary methods of preparing and serving various styles of soups, sauces and compound dishes
• Be knowledgeable in other aspects of food preparation as required by other hotel sous chefs.
• Understands production ordering, executing, storing and delivery of product produced in his area and required by outlets.
• Requires skill in establishing and maintaining effective working relationships with staff and guests. Assist the Executive Chef and other operation Chefs as needed.
• Must possess knowledge of use, cleaning and breakdown of equipment.
• Ability to challenge staff with culinary ideas and industry trends.
• Must be creative, innovative and assertive.
• Requires knowledge of all culinary departments.
• Works closely with Buffet Chef, Banquet Chef and other Outlet Chefs to facilitate production of product needed to accomplish their jobs.
• Able to control and supervise daily production of a variable size staff determined by expected business levels.
• Supervises the ongoing preparation of items coordinating the quality and quantity of all related items from various departments in the kitchen.
• Capable of developing flexible schedules and controlling labor costs.
• Protects the assets of Pechanga Resort & Casino.
• Other duties as assigned.

ACCOUNTABILITY:
The Production Kitchen Saucier supervises sauce station line cooks and indirectly: vegetable prep employees.

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QUALIFICATIONS AND GUIDELINES
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EXPERIENCE/TRAINING/EDUCATION: High school diploma or general education degree (GED) required; and a graduate of an accredited culinary program or equivalent. Additionally 3 years culinary experience in the banquet area of a multi-unit hotel or casino.

COMMUNICATION 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 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 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.

SKILLS/ABILITIES:
• Firm understanding and practical application of Health and Safety standards.
• Must be able to work any day of the week and scheduled shift.
• Possess fluent English speaking, writing and comprehension skills.
• Professional demeanor
• Ability to work closely with Main Kitchen Chef and culinary Sous Chefs in achieving successful execution of presentations, taste levels and quantity in all areas.

CERTIFICATIONS/LICENSES: Ability to obtain a Class A gaming license

OTHER QUALIFICATIONS:
• Requires prolonged standing and walking. Requires mobility, normal hand/eye coordination and manual dexterity. Requires bending and reaching from floor to a height of 6 ft. Requires lifting of 50 lbs. Requires transporting, pushing, pulling and maneuvering of carts weighing up to 400 lbs. Work requires knowledge and use of chemicals and electrical equipment.
• Understands the five mother sauces and numerous of their derivatives and is able to make them in varying quantities.
• Understands and is capable of preparing in various quantities, dishes requiring different styles of cooking to include roasting, braising, frying, sautéing.