Chef - Team Member Dining
Average Hours per Week:
Food and Beverage
The primary responsibility of the Chef – Team Member Dining is to supervise, delegate and work hands-on in kitchen functions with kitchen personnel to ensure high quality of food, timeliness in food service, proper food and labor costs, and a safe, sanitary kitchen. Additionally the Chef is responsible for the front of the house duties of Team Dining Attendants. All duties are to be performed in accordance with departmental and Sands Bethlehem policies, practices, and procedures.
Able to direct and develop skills of the team to the achievement of department and area goals.
Able to manage the department or area budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures.
Able to develop team members to ensure growth, job enrichment and development of those who may be in line for the next step in management.
Able to clearly present information through the spoken or written word; read and interpret complex information; talk with customers or employees; listen well.
Remain open to change and vary opinion based on new information; perform a wide variety of tasks and change focus quickly as demands change; manage transitions effectively from task to task; adapt to varying customer needs.
Ability to maintain standards despite pressing deadlines; establish high standards and measures; do work right the first time and inspect material for flaws; test new methods thoroughly; reinforce excellence as a fundamental priority.
Manage staff and organize department functions in accordance with company guidelines. Delegate tasks and department assignments or projects, meeting deadlines related to those assignments. Focus on achieving the goals or objectives of the department using available resources (staff and budgetary). Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality. Develop staff skill to enhance department effectiveness and manage resources to eliminate excess cost or unnecessary expenditures.
18 years of age, proof of authorization/eligibility to work in the United States, High School Diploma or equivalent, ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form, interpersonal skills with focused attention to guest needs to deal effectively with all business contacts, maintain a professional, neat and well-groomed appearance adhering to Sands Bethlehem appearance standards, maintain consistent adherence to the Sands Bethlehem Standards of Steel, work varied shifts, including weekends and holidays.
Preferred minimum of 5 year experience in a Chef or managerial position in a high volume foodservice establishment. Degree or certification from an accredited culinary program preferred. Ability to fluently read, write and understand English. Must hold a current ServSafe certificate. Must possess knowledge of all aspects of running a kitchen, including food costing, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management, etc. Must be proficient in Word, Excel and inventory purchasing systems. Must be able to work up to a minimum of 50 hours a week, some holidays and weekends. Maintain physical stamina and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines. Be able to work indoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke, and be able to access all areas of the property. If required, must be able to qualify for and obtain a Pennsylvania Gaming Control Board License.
Ability to lift or carry a minimum of 50 pounds, unassisted, in the performance of specific tasks assigned. Must be able to work with others, communicate well, give direction, review the work of others, and provide guidance and counsel when needed to achieve department goals and objectives. Must maintain a positive attitude toward work and interface with guests in a congenial and polite manner. Must be able to address stressful situations with dignity and the utmost tact and politeness. Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods.
If you need reasonable accommodation to complete the on-line application, please see the Employment Center receptionist.
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