• STEAKHOUSE LEAD COOK

    Job Locations US-CA-Jamul
    Posted Date 4 months ago(4 months ago)
    Job ID
    2018-1113
    # of Openings
    1
    Category
    Food and Beverage
  • Your daily responsibilities include:

    ESSENTIAL DUTIES AND RESPONSIBILITIES

    The following and other duties may be assigned as necessary:

     

    • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of Marquee Customer Service to all guests and team members.
    • Creates an atmosphere that induces guests to make Hollywood Casino Jamul their choice for gaming entertainment, responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
    • Properly prepares any and all foods listed on the respective menus that are to be grilled, fried, broiled, baked, boiled, braised, poached in an assigned kitchen outlet.
    • Ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the customer and the Room Chef.
    • Follow recipes to prepare and/or cook food to meet departmental standards or as directed.
    • Measure, convert and make recipe substitutions without affecting quality.
    • Works closely with Room Chef to monitor culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities.
    • Administer all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free.
    • Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness.
    • Complete knowledge and understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures.
    • Proficient at soups, sauces, starches, thickeners and emulsifiers.
    • Perform the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian and prep when needed.
    • Proficient in the butchery of all meats and seafood.
    • Must adhere to regulatory, department and company policies.
    • Write prep list and take inventory.
    • Partner with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction.  
    • Exhibit excellent knife skills, classic cuts and sharpening.
    • Assist in operation of other food and beverage venues as needed.
    • Attend all departmental and company training programs or meetings as directed.
    • Must adhere to regulatory, department and company policies.
    • Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards or as directed.
    • Perform all job duties in a safe and responsible manner.
    • Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties.
    • Perform other job related and compatible duties as assigned

    To be successful in this position it will require the following skill set:

    QUALIFICATION REQUIREMENTS  

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

     

    • Culinary or Associate's degree or equivalent from two-year College or technical school; or equivalent combination of education and experience.
    • Three years related experience and/or training.
    • Knowledge of applicable food preparation methods and measures for assigned function
    • Ability to earn and maintain a current Food Handlers Card
    • Must be able to acquire and maintain appropriate gaming license

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