Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,000.00 - $63,500.00
Work Schedule
Rotating Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Professional training
flexible schedules
Job Description
The hiring establishment is a reputable restaurant and casino that delivers exceptional dining experiences to its patrons through a wide variety of food venues. This vibrant hospitality environment combines the excitement of a casino with the culinary delight of expertly curated menus, providing both guests and employees a dynamic workplace. Committed to excellence in food quality, service, and safety, the restaurant operates in a highly regulated setting requiring strict adherence to health and safety standards. It emphasizes team collaboration, innovation in menu creation, and superior guest service, all while maintaining rigorous cost control and operational efficiency. The establishment seeks to... Show More
Job Requirements
- High school diploma or GED
- five years kitchen experience with two years kitchen management or four years lead cook/saucier/Chef de Partie experience
- ability to take assessment tests verbal, written and practical
- ability to obtain a Food Handlers card
- must be 19 years of age or older
- no felony, theft or stealing convictions
- successful pre-employment drug/alcohol screen
- successful background investigation
- obtain and maintain gaming license
- knowledge of culinary methods and techniques
- knowledge of operation of food preparation equipment and machinery
- knowledge of financial reports general ledgers, profit and loss statements, food cost, etc.
- knowledge of menu creation
- knowledge of global and local food trends
- knowledge in Microsoft word and Excel
- knowledge of organizational skills
- knowledge of evaluating staff and writing and communicating clearly defined goals and expectations
- knowledge of food ordering and procurement
- ability to clearly communicate, read, and write in basic English
- ability to demonstrate outstanding guest service at all times
- ability to work in a busy, fast paced work environment and to perform in a professional appearance manner
- ability to work well under pressure
- ability to supervise/manage assigned staff
- ability to successfully handle a multitude of tasks at one time
Job Qualifications
- High school diploma or GED
- 5 years kitchen experience with at least two years of kitchen management or four years of lead cook/saucier/Chef de Partie experience
- ability to take assessment tests (verbal, written and practical)
- ability to obtain a Food Handlers card
- knowledge of culinary methods and techniques
- knowledge of operation of food preparation equipment and machinery
- knowledge of financial reports (general ledgers, profit and loss statements, food cost, etc.)
- knowledge of menu creation
- knowledge of global and local food trends
- knowledge in Microsoft Word and Excel
- knowledge of organizational skills
- knowledge of evaluating staff and writing and communicating clearly defined goals and expectations
- knowledge of food ordering and procurement
- ability to clearly communicate, read, and write in basic English
- ability to demonstrate outstanding guest service at all times
- ability to work in a busy, fast paced work environment and to perform in a professional appearance manner
- ability to work well under pressure
- ability to supervise/manage assigned staff
- ability to successfully handle a multitude of tasks at one time
Job Duties
- Responsible for daily operations of assigned food venue or production areas
- responsible for quality, cost, waste, and distribution of all foods to all areas
- order/procurement of all food and nonfood items
- ensures proper delegation of all assignments, tasks and job to employees
- ensures that all Tribal, City, State and Federal Health/Food Safety codes are upheld and that all work areas are safe, clean, and professionally kept
- provides training to staff members, organizes workloads and directs staff
- creates schedules according to venue and business needs and anticipation
- responsible for maintaining supplies and service ware
- provides exceptional customer service to all guests
- conducts performance evaluations on subordinates for purposes of job performance, counseling, and/or disciplinary action and other supervisory responsibilities
- works with the Food & Beverage Department to make sure that all directives are clearly defined and delivered to staff in a timely fashion
- contributes to a team effort and accomplishes related results as required
- performs other duties as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.