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Hard Rock Hotel and Casino

Overview

The incumbent in this position is responsible for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, and keeping with all Hard Rock Hotel & Casino Sacramento at Fire Mountain quality standards. This role is responsible for enhancing the food product that is presented to guests, making changes to respond to marketplace and guest needs and recommending changes in food product as a result of market research.

Responsibilities

ESSENTIAL FUNCTIONS:
(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)
– Creates an atmosphere that induces guests to make Hard Rock Hotel & Casino Sacramento at Fire Mountain their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
– Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives.
– Manages Hard Rock Hotel & Casino Sacramento at Fire Mountain food outlets, and kitchen personnel.
– Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of department.
– Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
– Creates and plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays.
– Actively evaluates sales data and feedback scores to update, create, and maintain departmental menu programs and special event programs.
– Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting.
– Procures food supplies and kitchen equipment from approved suppliers as needed and approve the quality of foods received.
– Responsible for storage of food items to ensure quality of food and compliance with health requirements.
– Responsible for implementing and managing team members on all food safety practices.
– Actively involved with purchasing department to ensure high quality of food products.
– Consults with catering sales manager and clients to create, adapt, and tailor special menus as needed.
– Responsible for tracking food cost variances and adjusting such prices to food items that will result in net profit.
– Required to meet budgetary guidelines for food cost, labor cost and miscellaneous costs.
– Attend and participate in meetings, completing follow-up as assigned.
– Perform work regularly and predictably.
– Responsible for cleaning and sanitizing work and public spaces.
– Other duties as assigned.

Qualifications

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:
(Related education and experience may be interchangeable on a year for year basis)

This knowledge and these abilities are typically acquired through the completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent. Previous supervisory experience required and 1 years’ experience as Banquet Chef or encompassing roll with 500+ cover counts in a 4-star or 5-star establishment with sizeable conference and banqueting facilities.

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):
– Must obtain and maintain valid licenses / certifications per Federal, State, and Gaming regulations.
– Must successfully pass background check.
– Must successfully pass drug screening.
– Must be at least twenty-one (21) years of age.
– Must successfully pass ServeSafe Certifications

KNOWLEDGE OF:
– Pertinent federal, state, and local laws, codes, and regulations.
– All applicable health, sanitation, and licensing ordinances.
– Food products, standard recipes, and proper preparation.
– Computer programs and applications.
– Standard safety and sanitation practices for food and beverage service.
– Complete understanding of kitchen operations.
– Demonstrated organizational skills, budgeting experience and full understanding of financials.

ABILITY TO:
– Use all tools associated with the position including but not limited to knives, slicers, and choppers.
– Review and comprehend recipes and other necessary documentation.
– Inspect quality of all food items.
– To plan, prepare, and execute both plated and buffet functions for up to 2500pp in multiple venues.
– Deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.
– Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
– Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
– Communicate clearly and concisely, both orally and in writing.
– Observe and direct actions of subordinates.
– Participate in the development and administration of goals, objectives, and procedures.
– Establish and maintain effective working relationships with those contacted in the course of work.
– Be flexible to work varying shifts and time schedules as needed.
– This position spends time on the Sacramento floor, and is subject to varying levels of crowds and noise, and the severity of which depends upon guest volume. This position is also subject to varying extreme heat and cold.

Additional Details

Closing:

The Tribal Council gives first preference in all of its employment practices to members of the Enterprise Rancheria Tribe who meet the job requirements.

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