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Specialty Room Chef - Main Kitchen
Food & Beverage - Kitchen/Chef/Cook/Helper
21 and over
Ensures the maintenance of quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly.
Extensive knowledge on menu development and completion.
Communicates with chefs, management, employees and guest efficiently with proper reporting, and meetings.
Maintains budgeted labor costs as well as potential food cost.
Understands and utilizes Stratton Warren system properly for purchasing, release orders and cost transfers.
Maintains a hygiene level above that required by the local Health Department and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis.
Performs other job related duties as assigned.
At least 8 years experience in a high volume restaurant as a room chef, preferably in a hotel/casino environment.
At least 5 years of supervisory experience.
Extensive knowledge of various Asian cuisine, excellent wok skills and experience in all aspects of the kitchen operation.
Interpersonal service skills
Organization skills to plan time effectively.
Work without direct supervision.
Handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines with particular attention to detail.
Work in close quarters or small rooms and occasionally exposed to hot, cold, wet and/or humid condition and work environmental factors that include noise, dust, and smoke.
Excellent customer service skills.
Have interpersonal skills to deal effectively with all business contacts
Work varied shifts, including weekends and holidays.
High School diploma or equivalent.
Ability to speak, read & write in English.
An Associate’s Degree in F&B and/or course certification from an accredited Culinary Institute.
Previous experience working in a similar resort setting.
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