As an Assistant Restaurant Chef II, you will be responsible for ensuring food quality is superior. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us.
PRINCIPAL DUTIES AND RESPONSIBILITIES:Train Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities Ensure requisitions are processed properly and placed in designated area Label and date all products to ensure safekeeping and sanitation Maintain knowledge, understanding and preparation of base sauces, stocks and soups Ensure food quality is superior and take action to correct any irregularities Communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and employees Assist the Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items Prepare and administer kitchen schedule Assist Executive Chef by establishing goals and objectives that focus on profit, product and people Perform other job-related duties as requested
KNOWLEDGE, SKILLS, AND ABILITIES:Knowledge of large production kitchen equipment Knowledge of F&B preparation and presentation Apply advanced knife skills required for service General knowledge of mathematical skills including addition, subtraction, multiplication and division Able to lead and mentor a team Ability to work under pressure Ability to multi-task and work well in a fast paced, team-oriented environment Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts
MINIMUM REQUIREMENTS:High school diploma or equivalent Two (2) years of experience as a supervisor Work varied shifts, to include weekends and holidays
PREFERRED:Associate Degree in F&B and/or course certification from an accredited Culinary Institute Five (5) years of experience in a high volume restaurant production as well as in a hotel/casino environment Experience managing employees using a Collective Bargaining Agreement Experience working in a similar resort setting