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EXECUTIVE CHEF - HECHO (FT)
TALENT ACQUISITION REP (TEMP FT)
Helper - Julian Serrano
ARIA Resort & Casino
Food & Beverage - Kitchen/Chef/Cook/Helper
18 and over
Maintain a solid knowledge of all food products.
Identify and safely use all kitchen equipment.
Maintain a solid menu knowledge and attention to detail with plate presentation.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
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.
Apply basic knife skills required for preparation.
Assist Pantry Workers, Cooks, Master Cooks and Chefs 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 correct maintenance and use of equipment.
Meet with Garde Manager/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete opening duties such as setting up work station with required tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks.
Inform the Sous Chef of any shortages before the item runs out.
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
Minimize waste and maintain controls to attain forecasted food cost.
Disinfect and sanitize cutting boards and work tables.
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.
Performs other duties as assigned.
At least 1 year of experience as a Helper in a similar fine dining outlet.
Basic working knowledge of knives and knife skills.
Working knowledge of equipment to include, but not limited to a slicing machine, juicer, Cryovac machine and small wares equipment.
Working knowledge of weights and measures.
Excellent customer service skills.
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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