Update Your Profile
Featured Job Opportunities
ASSISTANT CHEF - BAYSIDE BUFFET (FT)
ASSISTANT EXECUTIVE PASTRY CHEF (FT)
ASSISTANT PASTRY CHEF - JPP (FT)
DIRECTOR GROUP SERVICES (FT)
GENERAL LEDGER SUPERVISOR (FT)
HOUSEKEEPING MANAGER (FT)
RUNNER - MAIN KITCHEN (OC)
STEWARD SUPERVISOR (FT) - F&B ADMIN
Helper - Breeze Cafe
ARIA Resort & Casino
Food & Beverage - Kitchen/Chef/Cook/Helper
18 and over
Maintain 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 and comply with all departmental policies, procedures and standards.
Maintain complete knowledge of correct maintenance and use of equipment.
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 .
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.
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 1 year of helper experience in a fast paced, high volume Restaurant environment.
Basic working knowledge of knives and knife skills.
Working knowledge of equipment to include, but not limited to a slicing machine, juicer, Cryovac machine, small wares equipment.
Working knowledge of health, safety and sanitation procedures.
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.
Formal Culinary training.
Previous experience working in a similar resort setting.
Copyright © 2015 Findly, All rights reserved. |