Assist with managing the food production area including recipes, staff, menus, preparation and presentation. Monitor preparation of food items, adherence to recipes, staff functions and menu preparation to provide a positive guest experience. Controls production levels in order to minimize waste. Ensure all food is prepared in accordance with operation standards. Assist other line employees with daily responsibilities. Ensure that all food items are produced in accordance with established standards in respect to preparation, storage and accountability. Ensure that production and storage areas are maintained in accordance with health department codes. Maintain a clean, safe, hazard-free work environment within area of responsibility.
High School diploma or GED required. Culinary Arts degree preferred with three (3) to five (5) years experience as a Sous Chef preferred, or an equivalent combination of education and/or work experience. Must adhere to the Seminole Tribe's policies and procedures. The position requires multi-tasking with heavy emphasis on providing detailed, organized management of operational functions while being capable of working in an atmosphere where numerous interruptions may occur. This positions requires a flexible schedule, including nights, weekends, and holidays.
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