ASSISTANT RESTAURANT ROOM CHEF - TREASURE ISLAND BUFFET (FULL TIME)

Requisition ID
2017-7654
Category
F & B - KITCHEN / CHEF COOK / HELPER
Minimum Age (Yrs)
21
Union Status
Non-Union

Overview

It is the primary responsibility of the Assistant Restaurant Room Chef – Buffet to assist in managing and operating the outlet. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.
 
Specific Job Functions:
 
·         Ensure products are rotated on a first-in, first-out philosophy
 
·         Ensure requisitions are processed properly and placed in a designated area
 
·         Maintain and exhibit a solid knowledge and understanding of food products and skillfully apply culinary and cooking techniques
 
·         Identify and safely use kitchen equipment
 
·         Regularly restock kitchen supplies and food items required for service
 
·         Properly label and date products to ensure safekeeping and sanitation
 
·         Apply advanced knife skills required for service
 
·         Create, read, measure and execute recipes
 
·         Maintain an exceptional menu knowledge and attention to detail with plate presentation
 
·         Versatility in preparing both hot and cold items
 
·         Assist Chef, Master cook, cooks, pantry workers and helpers as needed in execution of service
 
·         Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups
 
·         Skillfully and knowledgably work each kitchen stations
 
·         Maintain supervisory role in the absence of the Chef
 
·         Ensure food quality is superior and take action to correct any irregularities
 
·         Conduct training for Master cooks, cooks, pantry workers, helpers and kitchen workers on job responsibilities
 
·         Produce production list to ensure efficient execution of service
 
·         Conduct inventory on a regular basis to ensure proper par levels
 
·         Work as a team, assisting guest’s and employee’s needs and inquiries
 
·         Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
 
·         Follow procedures and policies set forth by the company, division and department
 
·         Follow health and safety regulations
 
·         Able to assist Executive Chef by controlling food and labor cost
 
·         Assist Executive Chef by control of purchasing, receiving, purveyor lists and inventory of all kitchen items
 
·         Perform scheduling for the kitchen
 
·         Assist Executive Chef by establishing goals and objectives which focus on profit, product and people
 
·         Ensure kitchen equipment is properly maintained and functioning
 
·         Perform all duties as deemed necessary for the success of the department

Responsibilities/Qualifications

·         Three years minimum experience in a similar position required
·         Advanced knife skills required
·         Equipment knowledge including small wares equipment
·         Solid knowledge of health and safety procedures, sanitation practices, weights and measures and various cooking techniques
·         Ability to perform kitchen job functions
·         Ability to work in a high pressure environment a must
·         Professional appearance and demeanor a must

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