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Pantry Worker - Bar Masa/Shaboo
ARIA Resort & Casino
Food & Beverage - Kitchen/Chef/Cook/Helper
18 and over
Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques.
Maintain a solid menu knowledge and attention to detail with plate presentation.
Exhibit a basic knowledge, understanding and application of various cooking techniques.
Prepare and produce cold menu items for designated F&B outlets.
Prepare all dishes following recipes and yield guides.
Ensure all products are rotating on a first-in, first-out philosophy.
Ensure all requisitions are processed properly and placed in designated area.
Properly label and date all products to ensure safekeeping and sanitation.
Able to apply basic knife skills required for preparation.
Assist Cooks and Master Cook as needed in execution of service.
Assist Helpers as needed in execution of service.
Work as a team, assisting all guests’ and employees’ needs and inquiries.
Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Meet with Garde Manger/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
Complete opening duties set up work station with required mis en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, transport supplies from the Storeroom and stock in designated areas, start prep work and production of items needed for the day, select, clean and prepare fruits and vegetables, ice down seafood three times a day according to procedures, produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for Banquets and Buffets and display items attractively and to specified requirements.
Prepare amenity orders for Room Service if required.
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist Stewards in order to make clean-up a more efficient process.
Breakdown work station and complete closing duties return all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep areas, reach-ins/walk-ins, shelves, return all unused and clean utensils/equipment to the specified locations, ice down hot items from the steam table, so they cool quickly, turn off all equipment not needed for the next shift, restock items that were depleted during the shift.
Other related duties as necessary.
At least 2 years of previous culinary experience.
Basic working knowledge of knives and knife skills.
Working knowledge of weights and measures, as well as various cooking techniques.
Equipment knowledge to include, but not limited to slicing machine, juicer, Cryovac machine, small wares equipment.
Applicable knowledge of health and safety procedures.
Working knowledge of sanitation practices.
Excellent customer service skills.
Able to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
Previous experience working in a similar resort setting.
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